Thai Peanut Chicken
2 cups water
1 cup basmati rice
3 tablespoons sesame oil
1 tablespoon roasted garlic
1 pound steak topper vegetables (contains fresh pre-sliced mushrooms, onions, and red/green bell peppers)
1 cup broccoli florets
1 pound chicken cut for stir-fry
1/4 cup teriyaki sauce
1 tablespoon cornstarch
3 tablespoons peanut sauce
unsalted peanuts (optional)
1. Place water in medium saucepan. Cover and bring to boil on medium for rice. 2. Stir rice into boiling water, cover, and reduce to low. Simmer 20 minutes.
CALORIES (per 1/4 recipe) 390kcal; FAT 14g; CHOL 65mg; SODIUM 880mg; CARB 33g; FIBER 2g; PROTEIN 32g; VIT A 25%; VIT C 190%; CALC 4%; IRON 8%
1 (8-ounce) bag shredded lettuce
1 cup pre-diced tomatoes
1 small yellow squash (rinsed)
1/4 cup refrigerated ginger salad dressing
1. Place lettuce and tomatoes in salad bowl.
CALORIES (per 1/4 recipe) 60kcal; FAT 4g; CHOL 0mg; SODIUM 320mg; CARB 5g; FIBER 1g; PROTEIN 2g; VIT A 15%; VIT C 20%; CALC 0%; IRON 2%
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Utensils & Cookware
The unsalted peanuts add an authentic touch to this recipe. However, adding 1/2 cup peanuts will raise the fat grams by about 50%.
Recipe Version poul0050