All Recipes

Stir-Fried Chicken with Creamy Peanut Sauce

Prep

15-30 mins

Total

25 MIN

Servings

4 Servings

Ingredients

1-1/2 cups

instant brown rice, uncooked

1/2 cup

Kraft Smooth Peanut Butter

1/2 cup

coconut milk

1 tbsp

reduced-sodium soy sauce

1 tbsp

Sriracha sauce (hot chili sauce)

1 clove

garlic, minced

1 lb

(450 g) boneless chicken breasts, cut into bite-size pieces

3 cups

frozen stir-fry vegetables (broccoli, green beans, mushrooms, red peppers), thawed, drained

Instructions

Step 1

Cook rice as directed on package, omitting the salt.

Step 2

Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.

Step 3

Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned. Add vegetables and 3 Tbsp. peanut butter sauce; stir-fry 5 min. or until chicken is done and all ingredients are heated through.

Step 4

Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.

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