Thai Chicken and Vegetables is creamy with the right balance of vegetables and chicken. I just started to find Thai recipes that I enjoy. I have am getting braver and have cooked a few at home.
I originally found this recipe in my Taste of Home Healthy Cooking 2013 Annual Recipes Cookbook. I added hot pepper flakes for much needed spice.
Stove Top
Recipe serves: 4
Serving size:
- 1/4 pan mixture
- 1/2 cup rice.
Total time: 30 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
brown sugar
-
cornstarch
-
peanut butter
-
red pepper flakes
-
rice vinegar
-
sesame oil
-
soy sauce
Grocery
-
1 - onion
-
1 clove garlic
-
8 oz mushrooms
-
1 - red pepper
-
1 - pound boneless chicken breasts
-
1 - can chicken broth 14.5 oz
-
1 bag long grain rice
Let's prep!
Ingredients
Prep
Ingredients
| 2 tablespoons cornstarch |
| 1 tablespoon brown sugar |
| 1/2 tablespoon red pepper flakes |
| 1 teaspoon black pepper |
| 1/4 teaspoon salt |
| 1 can chicken broth 14.5 oz |
| 2 tablespoons rice vinegar |
| 2 tablespoons soy sauce |
| 2 tablespoons peanut butter |
| 1 pound boneless chicken |
| 2 teaspoons sesame oil |
| 1 large onion |
| 1 medium red pepper |
| 1 cup mushrooms |
| 2 garlic cloves |
| 2 cups hot rice |
Prep
- Gather all of your ingredients and measuring tools
- Start by cooking 1 cup of rice to package directions. Continue with steps below while rice is cooking. (Need 2 cups cooked rice)
- Slice into thin strips:
- 1 onion (cut in half first)
- 1 cup mushrooms
- red pepper (cut in half first and remove seeds)
- Sprinkle 1/8 teaspoon salt and 1/4 teaspoon of pepper on each side of chicken breast then slice chicken into 1 inch cubes. Place in a bowl in the refrigerator until ready to cook.
- Mince 2 garlic cloves then place in a small prep bowl; set aside.
- In a large bowl add:
- 2 tablespoons cornstarch, 1 tablespoon brown sugar, 1/2 teaspoon black pepper, 1/2 tablespoon red pepper flakes (Less if you are sensitive to spice).
- Slowly stir in chicken broth until you no longer see lumps.
- Stir in 2 tablespoons rice vinegar, 2 tablespoons soy sauce and 2 tablespoons peanut butter. Continue stirring until smooth; set aside.
Let's cook!
- Complete prep from the prep tab above.
- Heat 1 teaspoon of sesame oil in work and sauté chicken until fully cooked.
- Remove from pan and keep warm.
- Add 1 teaspoon of sesame oil, onion and red pepper for 2 minutes.
- Add mushrooms and continue to cook for 2 – 3 minutes.
- Add garlic for 1 minute.
- Give your cornstarch mixture one last stir then add to the pan brining to a boil stirring for 4 – 5 minutes.
- Add chicken and serve rice on the side. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 6
