Thai Peanut Chicken

Forget take-out Thai, this recipe was quick, easy, and healthy!  Expanding the ethnic repertoire beyond Italian and Mexican, gotta start with something simple.

Thai Peanut Chicken

Serves 4
Time: 30 minutes

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1" pieces
1 bag frozen stir-fry vegetables
8 oz pad thai brown rice noodles
1/3 cup coconut milk
1/4 cup crunchy peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
1 1/2 tablespoons lime juice

Directions:

1.  In a large skillet, heat 1/2 tablespoon neutral oil over medium heat.  Cook the chicken until no longer pink, 7-10 minutes.  Add in the stir-fry vegetables and continue to cook until heated through.  Turn heat to low.

2. Bring large pot of well-salted water to boil.  Add noodles and cook for 5-6 minutes, according to the package instructions.  Drain and add to the chicken-vegetable mixture.

3. In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, fish sauce, and lime juice.  Pour over the chicken, veggies, and noodles, mixing until everything is evenly coated in sauce.  Serve immediately!

Thai Peanut sauce courtesy of Mark Bittman, NYT