Thai Peanut Chicken

• porcje: 8 servings
• czas aktywny: 25 minutes
• całkowity czas: 45 minutes

Składniki

4 cups water

2 cups uncooked white rice

3 tablespoons soy sauce

2 tablespoons creamy peanut butter

2 teaspoons white wine vinegar

¼ teaspoon cayenne pepper

3 tablespoons olive oil

4 skinless, boneless chicken breast halves - cut into thin strips

3 tablespoons chopped garlic

1 ½ tablespoons chopped fresh ginger root

2 ½ cups broccoli florets

¾ cup chopped green onions

⅓ cup unsalted dry-roasted peanuts

Wskazówki

Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.

Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.

Serve chicken-broccoli mixture over cooked rice.

Wartości Odżywcze

• Kalorie: 360 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 34 mg
• Sód: 410 mg
• Węglowodany Całkowite: 43 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 2 g
• Białko: 21 g