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THAI-STYLE CHICKEN STIR-FRY

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4
INGREDIENTS
  • 1 cup long-grain white rice, uncooked
  • 2-1/4 cups water, divided
  • PAM® Original No-Stick Cooking Spray
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 pkg (14 oz each) frozen broccoli stir-fry vegetables
  • 1/3 cup Peter Pan® Creamy Peanut Butter
  • 3 tablespoons La Choy® Soy Sauce
  • 1/2 teaspoon crushed red pepper flakes
DIRECTIONS

Cook rice in 2 cups water according to package directions. Meanwhile, spray 12-inch heavy skillet or wok with cooking spray; heat over high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 5 to 7 minutes or until hot, stirring occasionally.

Combine peanut butter, soy sauce, remaining 1/4 cup water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.

Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.