- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons reduced-fat peanut butter
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons sesame oil, divided
- 1 large onion, halved and sliced
- 1 medium sweet red pepper, julienned
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 2 cups hot cooked rice
- In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
- In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
- Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Thai Restaurant Chicken
"Yummy! I added red curry paste, only thing i changed. It was so good my husband actually licked his plate."
"By the time I got done "tweaking" the recipe, it was delicious. However, as written, it written it was quite bland and boring. I added a coconut milk, snow peas, red curry paste and lime juice."
"Where do u find red curry paste?"
"Just making this now and wonder when the sesame oil is to be added...also recipe says divided?...my question is where do you divide it?"
"so good,my only problem was portion control! yummy!"