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 calories
carbohydrate: 51 g
cholesterol: 58.5 mg
fat: 25.7 g
fiber: 8.9 g
protein: 35.9 g
saturatedFat: 9.1 g
servingSize: -
sodium: 524.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook rice as directed on package, omitting the salt.

  2. Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.

  3. 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.

  4. Spoon rice onto platter, top with chicken mixture and remaining peanut butter sauce.

Recipe Yield

1 -3/4 cups each

Recipe Note

What could be better than your favourite Asian flavours coming together in one dish. This tasty recipe is a quick and easy alternative to takeout and sure to be a hit with your entire family.

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