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Peanut Sauced Chicken and Vegetables

Peanut Sauced Chicken and Vegetables

Prep Time 5 minutes Cook Time 15 minutes

If you've gotten behind and need dinner fast, a deli roast chicken may be your savior. This one uses a teriyaki-flavored chicken, a few bags of frozen veggies and a simple throw-together sauce to pull it together. Use bottled peanut sauce for faster prep.

by Anne Coleman

What you'll need

  • 1 rotisserie chicken – teriyaki flavor or other
  • 2 bags ( 20 to 32oz total) frozen vegetables
  • 4 cups cooked rice, warmed
  • 1/2 cup peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon of minced garlic or 1/2 a teaspoon powdered

Helpful Tip:

Ingredient Tips: You can find bags of frozen brown rice that heats in 3 short minutes in the microwave.

The sauce is simple and delicious, but bottled Asian peanut sauce is available and is fine to use.

How to make it

  1. Heat vegetables according to package directions and drain. Keep warm.
  2. Stir together sauce while veggies are cooking. Whisk together peanut butter, soy sauce, sesame oil and garlic. This will be thick but will thin when heated.
  3. Shred chicken to make about 2 cups. You should have some left over.
  4. Warm pre-cooked rice.
  5. Heat peanut sauce until thinned and toss with vegetables to coat. Add shredded chicken last. Don't stir too much, or it will break apart and get mushy.

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