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.