2 chicken breasts
2 tbsp soy sauce
1 tsp oil
3/4 cup rice, long cooking
1 garlic cloves, crushed
2 cup stock, chicken
2 tbsp peanut butter
2 dash pepper flakes, red
1 cup snow peas
1/2 tsp ginger, ground
1 bell peppers, red
1 tbsp peanuts
A Recipe for
Thai Chicken With Rice
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This Recipe for Thai Chicken With Rice is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Thai Chicken With Rice from the recipe cookbook of Recipes-to-go (Asian)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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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.
Serves: 4
Thai Chicken With Rice Recipe brought to you by Recipes To-Go