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Thai Peanut Chicken
by Sarah Kerkhof
serves: 4
 
Ingredients:
  2 tblsp   soy sauce
  1 tblsp   lemon juice
  1 tsp   cornstarch
  1/2 tsp   garlic powder
  1/2 tsp   red pepper flakes
  1/4 cup   smooth peanut butter
  2 large   boneless skinless chicken breast
  1/8 tsp   salt
  1/8 tsp   blk pepper
  2 cups   cooked rice
  1 small   red sweet pepper, cored, thinly sliced
  2   scallions, thinly sliced
  1/2 lb   steamed snow peas
Directions:
  1. Make Sauce: In small bowl, whisk together soy sauce, lemon juice, cornstarch, garlic powder and red pepper flakes. In small saucepan, whisk together peanut butter with 1/2 cup hot water. Stir in soy sauce mixture and bring to a simmer over medium heat until mixture thickens, about 2 minutes. Reserve.

2. Make Chicken: Heat broiler and spray boiler pan with nonstick cooking spray. Season chicken with salt and pepper. Broil for 3 minutes per side or until internal temperature reaches 160 degree F on an instant-read thermometer.

3. Slice chicken and serve with rice and peanut sauce. Garnish with red pepper and scallions. Serve with snow peas.