Thai Restaurant Chicken Recipe

Name: Thai Restaurant Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
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.
2
In a
3
or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
4
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.
5
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.

903

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons cornstarch, 1 tablespoon brown sugar, 1/4 teaspoon pepper, 1 can (14-1/2 ounces) reduced-sodium chicken broth, and more.

Yes, Thai Restaurant Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Restaurant Chicken

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