Peanut Thai Stir-fry with Chicken

Peanut Thai Stir-fry with Chicken

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  • 8 oz. uncooked brown rice
  • 1/3 cup of water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup peanut butter
  • 1 Tbsp. minced garlic
  • 1 tsp. crushed red pepper flakes
  • 1 lb. boneless skinless chicken breast cut into 1/2 inch strips
  • 2 Tbsp. olive oil
  • 1 bunch broccoli, cut into florets
  • 1/2 cup shredded carrot
  • 1 cup frozen string beans
  • 1/4 cup unsalted peanuts
  • Directions

    1. Cook brown rice according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, garlic and pepper flakes.
    2. In a large skillet or wok, stir-fry chicken in 1 tbsp. olive oil until no longer pink. Remove and keep warm. Stir-fry broccoli, carrots and string green beans in 1 tbsp. olive oil until vegetables are tender.
    3. Add sauce mixture and chicken to the vegetable stir-fry. Serve on a bed of brown rice and top with unsalted peanuts as desired.


    Recipe by Kramer Daugherty, RDN

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