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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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; r
educe 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.
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