Easy Thai Chicken Stir-Fry Recipe | Authentic Flavors

INGREDIENTS

Peanut Sauce (recipe) 3/4 pound boneless skinless chicken breasts Nonstick cooking spray 1 small onion, thinly sliced 2 tablespoons water 1 large red bell pepper, diced 1 package (10 ounces) fresh spinach leaves, washed and torn 2 cups hot cooked white rice 3 tablespoons chopped fresh basil, mint or cilantro leaves

PREPARATION:

1. Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips.
2. Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5 minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through.
3. Meanwhile, place steaming rack in large Dutch oven. Add water just to base of rack. Bring water to a boil over high heat. Place spinach on steaming rack. Turn spinach with tongs until bright green and beginning to wilt. Divide rice among 4 plates. Place spinach on top of rice. Spoon chicken mixture over spinach. Sprinkle with basil.

This recipe appears in: Thai NUTRITIONAL INFORMATION: Serving Size: 1/2 cup cooked rice with about 1/2 cup steamed spinach and 1/2 cup chicken mixture Sodium 385 mg Protein 30 g Fiber 3 g Carbohydrate 43 g Cholesterol 52 mg Saturated Fat 2 g Total Fat 11 g Calories from Fat 23 % Calories 381 DIETARY EXCHANGE: Vegetable 2 Starch 3 Meat 3