Title: Thai Chicken with Rice
Categories: Poultry Lowfat Thai
Yield: 4 Servings
| 2 | | Chicken breasts |
| 2 | tb | Soy sauce |
| 1 | ts | Oil |
| 3/4 | c | Rice, long cooking |
| 1 | | Garlic cloves, crushed |
| 2 | c | Stock, chicken |
| 2 | tb | Peanut butter |
| 2 | ds | Pepper flakes, red |
| 1 | c | Snow peas |
| 1/2 | ts | Ginger, ground |
| 1 | | Bell peppers, red |
| 1 | tb | Peanuts |
Cut bell pepper into short thin strips. Combine boneless chicken and soy
sauce in shallow bowl; set aside. Heat oil in skillet over medium heat.
Add rice and garlic; cook and stir 1 minute. Stir in stock, peanut butter,
and pepper flakes. Bring to a boil, stirring until peanut butter is melted.
Place chicken over rice mixture, adding soy sauce to skillet; reduce heat.
Cover and simmer until 5 minutes before end of cooking time on rice
package. Stir in snow peas and ginger; sprinkle with pepper strips. Remove
from heat. Let stand, covered, until all liquid is absorbed, about 5
minutes. Sprinkle with peanuts.