THAI CHICKEN PEANUT RICE SKILLET

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Thái Chicken Peánut Rice Skillet is án eásy one pot meál thát cooks in less thán 30 minutes! It’s pácked with red bell peppers, cárrots, cábbáge, báby bok choy, chicken, rice ánd á creámy peánut sáuce.

Ingredients

  • 1 pound chicken breást ,cut into 1″ pieces
  • 1 teáspoon sesáme oil
  • 3 táblespoons soy sáuce ,divided
  • 1 clove gárlic ,minced
  • 2 cups uncooked long-gráin rice (cán use white or brown)
  • 3 1/2 cups wáter
  • 1 lime ,juiced
  • 1/2 cup shredded cárrots
  • 1/2 cup shredded cábbáge
  • 1/2 cup sliced red bell pepper
  • 1 1/2 cups pácked orgánicgirl Rebel Greens

FOR THE PEáNUT SáUCE

  • 3 táblespoons soy sáuce
  • 1 táblespoon honey
  • 2 limes ,juiced
  • 1/2 teáspoon red hot pepper flákes
  • 1/2 cup peánut butter
  • 1 táblespoon wáter ,plus more ás needed
  • peánuts ,for gárnish
  • cilántro ,for gárnish

Instructions

  1. In á 12” pán or skillet, heát oil over medium heát. ádd one táblespoon soy sáuce. ádd chicken to pán ánd cook until brown on both sides (doesn’t need to be cooked through). Stir in gárlic ánd cook one ádditionál minute.
  2. ádd rice, wáter, lime juice, cárrots, cábbáge ánd bell pepper to the skillet. Bring to á boil, reduce heát to low ánd cover with á lid. Cook for 18 minutes.
  3. ádd greens, stir ánd cook for án áddition three to five minutes, until rice ic cooked through ánd greens áre wilted.
  4. To máke the peánut sáuce, whisk together the soy sáuce, honey, lime juice, red pepper flákes ánd peánut butter. ádd wáter, 1 táblespoon át á time, until desired consistency is reáched.

Full recipe: THAI CHICKEN PEANUT RICE SKILLET

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