Thai Chicken With Rice

Course : Chicken
Serves: 4
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2 medium chicken breasts
2 tablespoons soy sauce
1 teaspoon oil
3/4 cup rice -- long cooking
1 cloves garlic -- crushed
2 cups stock -- chicken
2 tablespoons peanut butter
2 dashes pepper flakes -- red
1 cup snow peas
1/2 teaspoon ginger -- ground
1 medium bell peppers -- red
1 tablespoon peanuts

Preparation / Directions:

Cut bell pepper into short thin strips. Combine boneless chicken and soy sauce in shallow bowl; set aside. Heat oil in skillet over medium heat. Add rice and garlic; cook and stir 1 minute. Stir in stock, peanut butter, and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Place chicken over rice mixture, adding soy sauce to skillet; reduce heat. Cover and simmer until 5 minutes before end of cooking time on rice package. Stir in snow peas and ginger; sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts.


Nutritional Information:

468 Calories (kcal); 20g Total Fat; (39% calories from fat); 37g Protein; 34g Carbohydrate; 93mg Cholesterol; 647mg Sodium

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