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December 13, 2011

Thai Chicken with Rice

Thai Chicken with Rice

1lb skinless, boneless chicken breasts halves
1/4 c rice wine
3 Tbsp reduce sodium soy sauce
2 Tbsp water
1 Tbs fish sauce
1 1/2 tsp cornstarch
1/2 tsp crushed red pepper
1 Tbsp vegetable oil
1 tsp grated fresh ginger
2 cloves garlic, minced
 1/2 onion minced
1 bag frozen stir fry veggies
1/3 dry roasted peanuts
1 Tbsp Jif chunky peanut butter
2 c hot cooked rice

Cut chicken into 1" pieces, set aside
For sauce, stir together rice wine, soy sauce, water, fish sauce, cornstarch, and crushed red pepper. Set aside.
Pour oil into a wok or large skillet. Heat over medium high heat; add ginger, garlic, onion to wok; cook and stir for 15 seconds. Add veggies and cook for another 2-3 min or until veggies crisp tender. Remove veggies from wok.
Add chicken to hot wok. Cook and stir for 3-4 min or until chicken is no longer pink. Push chicken to the sides and add sauce to the middle, stirring until thick then add veggies. Stir in peanuts and peanut butter. Cook 1-2 min. Serve over hot rice. 

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