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Tempting Thai Chicken


Ready In: 20 Minutes
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Cook the instant rice according to package directions. Set aside when cooked.
  • Heat the oil in a 12-inch nonstick skillet over high heat. Cut the chicken into short strips about 1/2 inch wide, adding them to the skillet as you cut. Add the garlic and ginger and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
  • While the chicken cooks, cut the scallions into 1/4-inch slices, using the white and enough of the tender green tops to make 3/4 cup; drain the bamboo shoots, and chop the peanuts. Set each aside.
  • When the chicken is no longer pink, add the scallions, bamboo shoots, peanuts, soy sauce, sherry, and sugar. Stir well, then add the spicy peanut sauce and stir well again. Cook until heated through, 2 minutes. Serve over a bed of the rice.
  •  SAVE