Better Than Take-Out Sneaky Spicy Thai Chicken
Author: Becky's Best Bites
Serves: 6
- 1 tbsp. extra virgin olive oil
- 1 medium vidalia or yellow onion
- 3 cloves fresh garlic
- 2 lbs. Boneless Skinless Chicken Breasts, chopped into 1 inch pieces
- ½ cup Reduced-Sodium or No-Sodium Chicken Broth
- ½ cup Natural Smooth Peanut Butter
- ¼ cup Reduced-Sodium Soy Sauce
- 2 tbsp. Sriacha
- 2 tbsp. Honey
- Lime Zest & Juice of One Lime
- 1 each: Red, Orange, Yellow Bell Pepper, seeded and sliced into ½ inch strips
- ½ cup Chopped Fresh Cilantro
- Sea Salt and Fresh Ground Pepper
- Heat olive oil in a large skillet over medium-high heat.
- Add onion and garlic and sauté until onion is translucent and soft, approximately 3-4 minutes.
- Add chicken and sauté until chicken is cooked through and no pink remains, approximately 5-7 minutes.
- Add chicken broth, peanut butter, soy sauce, sriacha, honey, lime zest and lime juice to the skillet. Stir to combine.
- When the peanut butter is melted, add the bell pepper strips, stir and cover.
- Cooked covered for 7-8 minutes or until the bell peppers are tender-crisp and sauce has thickened.
- Add cilantro, salt and pepper to taste.
- Serve over Brown Rice, quinoa or whole grain pasta
I have also made this recipe substituting broccoli for the bell peppers. It was equally good!!
Recipe by Becky's Best Bites at https://beckysbestbites.com/sneaky-spicy-thai-chicken/
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