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Thai Chicken and Vegetables

Thai Chicken and Vegetables has a peanut butter sauce filled with vegetables. This recipe is very mild in spice. We add hot pepper flakes.

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

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!

Let's cook!

  1. Complete prep from the prep tab above.
  2. Heat 1 teaspoon of sesame oil in work and sauté chicken until fully cooked. 
  3. Remove from pan and keep warm. 
  4. Add 1 teaspoon of sesame oil, onion and red pepper for 2 minutes. 
  5. Add mushrooms and continue to cook for 2 – 3 minutes. 
  6. Add garlic for 1 minute.
  7. Give your cornstarch mixture one last stir then add to the pan brining to a boil stirring for 4 – 5 minutes.
  8. Add chicken and serve rice on the side. Enjoy! 

This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 6

Side Options

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