I found this recipe in a Taste of Home cookbook and it just sounded really good. It reminded me of this Thai pizza that I used to make that we loved...might have to resurrect that baby!
For the first try, this was really good, though J and I agreed that it could use a little more heat. I think this is probably very similar to Chicken Satay (which is on my "to make" list), which has a dash of hot pepper sauce and a squeeze of fresh lime juice in it. We did add the lime and that improved it - next time I'll add the hot pepper sauce. I'll also throw a little cilantro in there too. This was quite tasty and look forward to making it again!
Thai Restaurant Chicken
by Taste of Home - Healthy Cooking
2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat peanut butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons sesame oil, divided
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice
Directions
In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms and garlic; stir-fry 2-3 minutes longer or until crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat peanut butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons sesame oil, divided
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice
Directions
In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms and garlic; stir-fry 2-3 minutes longer or until crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
I served it with brown rice and edamame.
3 comments:
Sounds great!!! My family loves Asian food. l have to make this recipe soon!
Susie took the words right out of my mouth...not unusual for sisters. :) On the menu for next week! Looks great, thanks for sharing!
It does look good, but boy are there ever a lot of ingredients! I don't usually make things that have that many things to shop for. Hmmmm, I'll have to think about it...
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