Reduced-fat peanut butter provides a healthy makeover for once-forbidden peanut sauces.
Makes 4 servings
|3/4||pound boneless skinless chicken breasts|
|Nonstick cooking spray|
|1||small onion, thinly sliced|
|1||large red bell pepper, diced|
|1||package (10 ounces) fresh spinach leaves, washed and torn|
|2||cups hot cooked white rice|
|3||tablespoons chopped fresh basil, mint or cilantro leaves|
- Prepare Peanut Sauce. Slice chicken breasts crosswise into thin strips.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until no longer pink in center. Remove chicken; set aside. Add onion and water to same skillet; stir-fry 4 to 5 minutes or until water cooks away and onion is crisp-tender and golden. Stir in Peanut Sauce. Add bell pepper and chicken; bring to a boil. Cook and stir until slightly thickened and heated through.
- Meanwhile, place steaming rack in large Dutch oven. Add water just to base of rack. Bring water to a boil over high heat. Place spinach on steaming rack. Turn spinach with tongs until bright green and beginning to wilt. Divide rice among 4 plates. Place spinach on top of rice. Spoon chicken mixture over spinach. Sprinkle with basil.
|Serving Size:||1/2 cup cooked rice with about 1/2 cup steamed spinach and 1/2 cup chicken mixture|
|Saturated Fat||2 g|
|Total Fat||11 g|
|Calories from Fat||23 %|
Check out more recipes for Thai