Creamy Peanut Stir-Fried Chicken recipe
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Ingredients
- 1 ½ cups instant brown rice, uncooked ½ cup KRAFT Smooth Peanut Butter ½ cup coconut milk 1 tablespoon reduced-sodium soy sauce 1 tablespoon Sriracha sauce (hot chili sauce) 1 clove garlic, minced 1 pound boneless chicken breasts, cut into bite-size pieces 3 cups frozen stir-fry vegetables (broccoli, green beans, mushrooms, red peppers), thawed, drained
Nutrition Info
- 546.3 caloriescarbohydrate: 51 gcholesterol: 58.5 mgfat: 25.7 gfiber: 8.9 gprotein: 35.9 gsaturatedFat: 9.1 gservingSize: -sodium: 524.4 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Peanut Stir-Fried Chicken
Directions
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Cook rice as directed on package, omitting the salt.
Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.
Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned. Add vegetables and 3 Tbsp. peanut butter sauce, stir-fry 5 min. or until chicken is done and all ingredients are heated through.
Spoon rice onto platter, top with chicken mixture and remaining peanut butter sauce.