Thai style Chicken Stir-fry

Adapt this recipe to the yeast free diet...


INGREDIENTS

▪ 1 cup long-grain white rice, uncooked
▪ 2-1/4 cups water, divided
▪ PAM® Original No-Stick Cooking Spray
▪ 1 pound boneless skinless chicken breasts, cut into strips
▪ 1 pkg (14 oz each) frozen broccoli stir-fry vegetables
▪ 1/3 cup Peter Pan® Creamy Peanut Butter
▪ 3 tablespoons La Choy® Soy Sauce
▪ 1/2 teaspoon crushed red pepper flakes

DIRECTIONS

1. Cook rice in 2 cups water according to package directions. Meanwhile, spray 12-inch heavy skillet or wok with cooking spray; heat over high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 5 to 7 minutes or until hot, stirring occasionally.
2. Combine peanut butter, soy sauce, remaining 1/4 cup water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.
3. Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.
COOK'S TIPS
For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.