Ingredients25 m servings 546 cals
- Cook rice as directed on package, omitting the salt.
- Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.
- 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.
- Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.
Per Serving: 546 calories; 25.7 g fat; 51 g carbohydrates; 35.9 g protein; 59 mg cholesterol; 524 mg sodium. Full nutrition
ReviewsRead all reviews 5
I did increase the portions with the idea of having leftovers for lunch for work. I am not sure the sauce ingredients scale well. The sauce, when cooled, turned back into peanut butter consist...
Wonderful and quick meal. As with most of the recipes I ever cook with I adjusted and tweaked to my personal preferences.. My kids' are looking forward to the next batch.
Pretty good. I used Ardvark sauce instead of Sriracha. Next time I may use more Ardvark and soy. Mine turned out tasting pretty much like peanut butter with chicken and veggies.