Better Than Take-Out Sneaky Spicy Thai Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 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
Instructions
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add onion and garlic and sauté until onion is translucent and soft, approximately 3-4 minutes.
  3. Add chicken and sauté until chicken is cooked through and no pink remains, approximately 5-7 minutes.
  4. Add chicken broth, peanut butter, soy sauce, sriacha, honey, lime zest and lime juice to the skillet. Stir to combine.
  5. When the peanut butter is melted, add the bell pepper strips, stir and cover.
  6. Cooked covered for 7-8 minutes or until the bell peppers are tender-crisp and sauce has thickened.
  7. Add cilantro, salt and pepper to taste.
  8. Serve over Brown Rice, quinoa or whole grain pasta
Notes
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/