Thai-Style Chicken Skillet Recipe

Ingredients
<br>- 3/4 pound boneless, skinless chicken breast halves, cut into thin slices
<br>- 2 tablespoons soy sauce
<br>- 1 (4.9 ounce) package RICE-A-RONIĀ® Chicken & Broccoli Flavor
<br>- 1 3/4 cups water
<br>- 2 tablespoons creamy peanut butter
<br>- 1 garlic clove, pressed
<br>- 1 1/2 cups frozen pea pods
<br>- 1/2 cup red pepper strips, cut into 2-inch pieces
<br>- Peanuts (optional)
<br><p></p>Directions
<br>step 1: Toss chicken with soy sauce; set aside.  In large skillet over medium heat, saute rice-vermicelli mix according to package directions.
<br>step 2: Slowly stir in water, seasonings, peanut butter and garlic.  Stir in chicken; bring to a boil. Cover; reduce heat to low.  Simmer 12 minutes.
<br>step 3: Stir in pea pods and bell pepper; return to a simmer. Cover; simmer 3 to 5 minutes until vegetables are crisp-tender.  Stir; let stand 3 minutes. Top with peanuts, if desired.
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Ingredients
- 3/4 pound boneless, skinless chicken breast halves, cut into thin slices
- 2 tablespoons soy sauce
- 1 (4.9 ounce) package RICE-A-RONIĀ® Chicken & Broccoli Flavor
- 1 3/4 cups water
- 2 tablespoons creamy peanut butter
- 1 garlic clove, pressed
- 1 1/2 cups frozen pea pods
- 1/2 cup red pepper strips, cut into 2-inch pieces
- Peanuts (optional)

Directions
step 1: Toss chicken with soy sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix according to package directions.
step 2: Slowly stir in water, seasonings, peanut butter and garlic. Stir in chicken; bring to a boil. Cover; reduce heat to low. Simmer 12 minutes.
step 3: Stir in pea pods and bell pepper; return to a simmer. Cover; simmer 3 to 5 minutes until vegetables are crisp-tender. Stir; let stand 3 minutes. Top with peanuts, if desired.

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