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Thai Restaurant Chicken

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.
  • Makes
    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

  • 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.
Nutrition Facts
1 each: 359 calories, 8g fat (2g saturated fat), 63mg cholesterol, 704mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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