Let’s begin with a fact of Thai foods that you probably did not know, they add a lot of ingredients for a lot of flavors to come across in a single bite.
Anything they cook, rice and curry are important parts of their platter or it’s just not their meal anyway.
This Thai cuisine comprises boiled rice, stir-fry chicken, veggies and the peanut curry- all collectively making your mouth dropping water because the taste and yet alone the looks are just worth it.
Chicken is a rich source of Vitamin A, C, D, B-6, Magnesium, Calcium and Iron, your loss if you are lacking it in your diet weekly.
Though the nutritional values of rice involve somewhat the same proteins like that of chicken and if you are running low on energy, what’s more tempting than to have both once
You can add as many veggies as you like, your favorite ones for sure, but it’s good to fry them well to extract the real taste and obviously the color.
The vibrant color enhances the appetite, that’s why the restaurants would always have their dishes full of vibrant colors so you spontaneously want to eat, well it’s a hack.
But it’s actually is a healthy meal for day time and your growing children must be having it at least once a month, three essentials in one go.
I have also added in mushrooms because honestly, I want to augment every health-affluent ingredient in my diet but unaware of ways for using a mushroom, I use in mix veggies.
Mushroom, having the concentrations of Potassium, the body needs it much equally than any other supplement and I can’t help wishing to eat it more and more.
Looking at the portions, no, no, it is not really hectic to prepare it. It’s too fast and if you have the craving, it’s even faster.
How to make Thai Chicken at Home
- 1.5 of cups white rice (can use any kind)
- 2 pkg of chicken tenders(approximately 12 pieces) or 5 medium size chicken breasts (can cut into strips but not necessarily) you could sub with firm tofu if you are vegan or vegetarian
- 3 tbs of Pb2 (add 3 more if you double the sauce) 2 SP or 3 SP
- 1/4 tsp Josephs syrup(double for more sauce) or honey
- 1 tbs rice vinegar (double amount for extra sauce)
- 1/4 tsp sesame oil (another 1/4 tsp if you double) 1 sp
- Splash of lime juice
- Chili flakes optional
- Siracha (as much as you like but about a tsp is good) optional
- Approximately 1/4 tsp Hoisin sauce (more if you double the sauce)
- 2 bags of veggies (i used broccoli slaw and mixed veggies) any veggies are great for the stirfry
- 1 large onion
- 1 pkg mushrooms optional
- 3 or so tbs of water for pb2 and 3 cups for the rice
- salt /pepper
Add 1.5 cups rice to 3 cups of cold water. Allow to boil. Stir right away and add a firm lid on top. Put on lowest setting for 17 minutes.
- Spray skillet with cooking spray
- On a medium to high heat. Add a chopped onion, allow to brown. Add rest of veggies.
- Add about 1 tbs of soy sauce, a few sprinkles of sriracha and a tsp sesame oil. Can add a drop of salt and pepper too.
- Cook to your preference. I like it a bit crunchy!
- Peanut sauce: I like to do 2 batches. One to marinate the chicken and the other to drizzle over at the end!
- 2 to 3 tbs of Pb2 add 3 tbs or so of water, add syrup, lime juice, sesame oil, soy sauce, hoisen sauce and rice vinegar.. Can add chili flakes if u want.
- Add on chicken and reserve second batch for later to drizzle or dip chicken.
- Grill chicken or tofu on a large pan, bbq or bake. Cook on medium heat. Until brown and fully cooked.
- Assemble for lunches, dinners or freeze!
Smart points are only for amount of rice you eat. 1/2 cup is 3 sp
The sauce depends on how much oil, Pb2 and Hoisen sauce you use.
Remember that all recipes are versatile so let me know if and how you changed it up!!!
❤️Enjoy and please comment !
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