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Thai Restaurant Chicken Recipe

Thai Restaurant Chicken Recipe

This dish is great because you can add any additional veggies you like, making it your own Thai specialty! —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 cup stir-fry with 1/2 cup rice equals 359 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 704 mg sodium, 40 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer