Thai Chicken & Vegetable Skillet

If you like Thai food and peanut butter, then you will love this recipe!

I was a little skeptical going into this one. I have never been a big fan of stir-fry type dishes and I do not like soy sauce. I'm starting to think that this was just a childhood thing and I just haven't given those types of dishes a chance since then. I'm warming up to stir-fry type skillet dishes, but I still don't like soy sauce. :-) 

This dish turned out really good! I was even a little hesitant leading up to the first bite. But, once I tasted it, I was pleasantly surprised! I have had Thai food only a few times before, and did enjoy those few times. The peanut butter flavor really comes through in this dish, which to me is quite delicious. The dish as a whole has a different, unique taste to it. Much better than I was expecting! 

If you do not have the Pampered Chef Thai Red Curry Rub, then you can substitute that with 1 tbsp Thai red curry paste, which I found in the Asian section in Food Lion. If you use the paste instead of the rub, then prepare the recipe as directed, using 2 tsp of the curry paste in the sauce and combining remaining 1 tsp curry paste with chicken mixture.

Thai Chicken & Vegetable Skillet

Pampered Chef More Weekday Dinners - Done!

Published by The Pampered Chef, Ltd. in 2010.

Total time: 30 minutes  Yield: 6 servings

3 limes, divided

1/2 cup creamy peanut butter

3/4 cup chicken broth

3 tbsp Thai Red Curry Rub, divided

1 tbsp soy sauce

2 garlic cloves, pressed

1 medium onion, cut lengthwise into quarters

1 medium red bell pepper, cut into thin strips

2 medium carrots, peeled

6 tbsp chopped fresh cilantro, divided

2 cups uncooked instant white rice

1 1/2 lbs boneless, skinless chicken breasts

1/2 tsp salt

1 tbsp vegetable oil

1 cup frozen cut green beans, thawed

1. Juice two limes to measure 3 tbsp. Cut remaining lime into six wedges; set aside. In Small Batter Bowl, combine juice, peanut butter, broth, 2 tbsp of the rub, soy sauce and pressed garlic; whisk until smooth and set aside. Cut onion quarters crosswise into 1/2-in. strips using (5-in.) Santoku Knife. Cut bell pepper strips in half crosswise. Cut carrots into julienne strips using Julienne Peeler; cut strips into 2-in. pieces. Combine carrots and 2 tbsp of the cilantro in (2-cup) Prep Bowl; set aside.

2. Cook rice according to package directions. Cut chicken crosswise on a bias into 1/2-in. slices. Combine chicken, remaining rub and salt in Classic Batter Bowl. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Cook chicken 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occasionally.

3. Add onion, bell pepper and beans to Skillet. Cook and stir 3-4 minutes or until crisp-tender. Remove Skillet from heat. Add peanut butter mixture and remaining cilantro to Skillet; mix well. To serve, divide rice among plates; top with chicken and carrot mixtures. Serve with lime wedges.