Thai Peanut Chicken Recipe
Ingredients
| Uncooked white rice | 2 Cup (32 tbs) | |
| Water | 4 Cup (64 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Creamy peanut butter | 2 Tablespoon | |
| White wine vinegar | 2 Teaspoon | |
| Cayenne pepper | 1⁄4 Teaspoon | |
| Olive oil | 3 Tablespoon | |
| Boneless, skinless chicken breast halves | 4 , cut into thin strips | |
| Chopped garlic | 3 Tablespoon | |
| Chopped ginger root | 1 1⁄2 Tablespoon (fresh) | |
| Chopped green onion | 3⁄4 Cup (12 tbs) | |
| Broccoli florets | 2 1⁄2 Cup (40 tbs) | |
| Unsalted dry roasted peanuts | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 462 Calories from Fat 120
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 2.1 g10.5%
Trans Fat 0 g
Cholesterol 57 mg19%
Sodium 467.2 mg19.5%
Total Carbohydrates 53 g17.7%
Dietary Fiber 3 g11.9%
Sugars 1.3 g
Protein 34 g67%
Vitamin A 55.8% Vitamin C 118.5%
Calcium 9.6% Iron 18.9%
*Based on a 2000 Calorie diet
Directions
2. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
3. Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Chef
