Thai Chicken Stir-fry
Try this flavorful stir-fry when you’re preparing a special meal for two.
Ingrediënten
Makes 2 to 3 servings / Prep: 25 min., Cook: 20 min.
- 1 14-ounce can coconut milk, divided
- 1 cup water
- ½ teaspoon salt
- 1 cup uncooked long-grain rice
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons chili-garlic paste
- 2 tablespoons dark sesame oil
- 2 skinned and boned chicken breasts cubed
- 3 green onions diagonally sliced
- 1 medium-size red bell pepper cut into thin strips
Instructies
- ring 1 cup coconut milk, 1 cup water, and salt to a boil in a saucepan.
- Stir in rice; cover, reduce heat, and simmer 20 minutes.
- Whisk together the remaining coconut milk, peanut butter, soy sauce, and chili-garlic paste until blended.
- Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes.
- Add chicken, and stir-fry 5 minutes or until browned.
- Add green onions and bell pepper.
- Cook, covered, stirring occasionally, 10 minutes.
- Add peanut butter mixture, and bring to a boil.
- Cook, stirring constantly, 3 minutes.
- Serve over rice.
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