Happy Easter! Here’s a recipe from my meal prep last week. It’s super easy and really tasty so don’t forget your meal prep just because it’s a holiday! This is the first “Thai” recipe that I’ve made since I went there last November. I can’t say that it truly tastes Thai – probably due to lack of lemongrass and massive amounts of sauce – but it is really delicious and the coconut milk/peanut sauce keeps the chicken moist all week long! Truly a meal prep champ.
I used regular chicken breasts that I cut into strips rather than using actual chicken tenderloins for this recipe. You can use either one, I just have a hard time finding more than 0.97lbs worth of tenders in one package. But I can certainly find 1 1/4 lbs worth of chicken boobs, so I went for it.
I used regular chicken breasts that I cut into strips rather than using actual chicken tenderloins for this recipe. You can use either one, I just have a hard time finding more than 0.97lbs worth of tenders in one package. But I can certainly find 1 1/4 lbs worth of chicken boobs, so I went for it.
While the sauce is boiling down a bit, be sure to stir occasionally so the sides don’t burn and stick. The peanut butter (or in this case, PB2) will tend to do that.
Be sure to top it off with green onions and peanuts! Throw on some cilantro if you’ve got that too.
Thai Peanut Chicken
Yield: 5 servings • Calories per serving: 314 • Fat: 8 g • Protein: 31 g • Carbs: 29 g • Fiber: 6 g • Sugar: 6 g • Sodium: 239 mg • Cholesterol: 65 mg
Ingredients:
- 1 1/4 lb chicken tenders
- 1 1/2 cup snow peas
- 1 cup red bell pepper, sliced
- 1 cup grated carrots
- 2 cloves garlic, minced
- 1/4 cup peanuts, chopped
- 1/2 cup O Organics Wild Rice Mix, cooked according to package directions
- 1/3 cup green onions, chopped
Sauce Ingredients:
- 1 cup light coconut milk
- 1/2 cup PB2 powdered peanut butter
- 2 tsp Thai red curry paste
- 1/2 tbsp honey
- 1 tsp fresh grated ginger
- Juice of 1 lime
Directions:
- Mix sauce ingredients until smooth and set aside.
- In a deep sauté pan, heat 1 tsp olive oil over medium-high heat and sauté minced garlic until fragrant. Add chicken tenders and lightly brown on each side, about 2 minutes total.
- Add sauce over the chicken and lightly stir to coat chicken. Allow the sauce to boil down for 3-5 minutes, then add snow peas, bell pepper and grated carrots, tossing lightly with chicken and sauce.
- Lower heat to medium and continue cooking until vegetables are tender-crisp and chicken is cooked through, about 3-5 more minutes.
- Serve chicken and vegetables over rice and top with green onions and peanuts.
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