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.
Cost Per Serving $7.29 as of July 2022
If you have ZERO ingredients then this recipe will cost about $29.16.
If you have a stocked pantry this recipe will cost about $15.04.
- Cost per serving reduces to $3.76.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 4
Serving size: 1/4 pan mixture and 1/2 cup rice.
Equipment needed: 1 deep skillet or Wok and rice cooker or pot
Total time: 30 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a stocked pantry you will save about $14.12.
Pantry & Spices
Total: $14.12 as of July 2022
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brown sugar $1.89
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cornstarch $1.49
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peanut butter $3.64
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red pepper flakes $1.34
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rice vinegar $1.99
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sesame oil $2.19
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soy sauce $1.58
Grocery
Total: $15.04 as of July 2022
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1 - onion $0.60
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1 clove garlic $0.54
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8 oz mushrooms $1.98
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1 - red pepper $1.38
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1 - pound boneless chicken breasts $9.09
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1 - can chicken broth 14.5 oz $0.67
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1 bag long grain rice $0.78
Let's prep!
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 |
- 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
Side Options
Side Salad