Thai Chicken & Veggie Skillet for the WIN!

I know I’ve been on a little (big) blogging hiatus for a while now. I have plans to change that. For reals this time! It’s about to be summer and that always makes me happy. 9 more days of school and then we will work on Layla’s Not Bummer Summer 2013 list.

For now though I just want to share this recipe. I have zero pictures because I didn’t even think about sharing it until I was practically licking my bowl and there was nothing left to photograph.

It came in a Pampered Chef pack of weekly recipe cards.

Thai Chicken & Vegetable Skillet:

3 limes, divided
1/2 cup creamy peanut butter
3/4 cup chicken broth
3 tbsp Thai Red Curry Rub, divided
1 tbsp soy sauce
2 garlic cloves, pressed
1 medium onion, cut lengthwise into quarters
1 medium red bell pepper, cut into thin strips
2 medium carrots, peeled
6 tbsp chopped fresh cilantro, divided
2 cups uncooked instant white rice
1 1/2 lbs boneless, skinless chicken breasts
1/2 tsp salt
1 tbsp vegetable oil
1 cup frozen cut green beans, thawed

  • Juice two limes to measure 3 tbsp. Cut remaining lime into six wedges; set aside. In Small Batter Bowl, combine juice, peanut butter, broth, 2 tbsp of the rub, soy sauce and pressed garlic; whisk until smooth and set aside. Cut onion quarters crosswise into 1/2-in. strips using (5-in.) Santoku Knife. Cut bell pepper strips in half crosswise. Cut carrots into julienne strips using Julienne Peeler; cut strips into 2-in. pieces. Combine carrots and 2 tbsp of the cilantro in (2-cup) Prep Bowl; set aside.

  • Cook rice according to package directions. Cut chicken crosswise on a bias into 1/2-in. slices. Combine chicken, remaining rub and salt in Classic Batter Bowl. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Cook chicken 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occasionally.

  • Add onion, bell pepper and beans to Skillet. Cook and stir 3-4 minutes or until crisp-tender. Remove Skillet from heat. Add peanut butter mixture and remaining cilantro to Skillet; mix well. To serve, divide rice among plates; top with chicken and carrot mixtures. Serve with lime wedges.

Yield: 6 servings

Nutrients per serving: Calories 460, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 44 g, Protein 36 g, Sodium 860 mg, Fiber 4 g
Diabetic exchanges per serving: 3 starch, 4 low-fat meat (3 carb)

Cook’s Tips: If desired, 1 tbsp Thai red curry paste can be substituted for the Thai Red Curry Rub. Prepare recipe as directed, using 2 tsp of the curry paste in the sauce and combining remaining 1 tsp curry paste with chicken mixture.

Of course I can’t leave anything the way it is. I tasted the PB sauce before dumping it in and it was…not so great? Not bad but…not great. So I dumped in some sweet chili sauce (1/4ish cup?) and it was just what it needed.

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