Name: Thai peanut chicken with jasmine rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 3/4 tsp creamy peanut butter; 2 tsp low sodium soy sauce; 2 tsp lime juice; 3/4 tsp honey; 1 tsp sriracha; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/2 red bell pepper, sliced into thin strips; 1 green onions, thinly sliced; 1 tsp canola oil

Instructions

Prep 15 min · Cook 20 min

Combine the jasmine rice, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sriracha, and a splash of the water from the rice step if needed until smooth.
Heat the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken pieces and the remaining salt. Cook until the chicken is browned on all sides, about 5 minutes. Done when opaque in the center, 165°F.
Add the red bell pepper strips, garlic, and ginger to the skillet. Sauté until the peppers are crisp-tender and the aromatics are fragrant, about 3 minutes.
Reduce the heat to low and pour the peanut sauce over the chicken and peppers. Toss to coat and simmer for 1 minute until the sauce thickens. Fluff the rice with a fork and serve the chicken and vegetables over the rice, topped with green onions.

Nutrition

Ingredients

Instructions

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