Spicy Thai-Style Chicken And Rice - cooking recipe

Ingredients

5 boneless, skinless chicken breast halves
1/4 c. reduced sodium soy sauce
2 tsp. peanut or vegetable oil
1 c. Uncle Ben's rice (original)
1 large clove garlic, minced
1 (14 1/2 oz.) can chicken broth
1/4 c. water
2 Tbsp. creamy peanut butter
1/2 tsp. red pepper flakes or 1/4 tsp. cayenne pepper
1 1/2 c. pea pods, halved if large
1 Tbsp. fresh ginger root, finely shredded
1 small red bell pepper, cut into short, thin strips

Preparation

Combine chicken and soy sauce in shallow bowl; set aside. Heat oil in a 10-inch skillet over medium heat.
Add rice and garlic; cook and stir 1 minute.
Stir in broth, water, peanut butter and pepper flakes.
Bring to a boil, stirring until peanut butter is melted.
Place chicken over rice mixture, adding soy sauce to skillet.
Reduce heat.
Cover and simmer 20 minutes. Stir in pea pods and ginger; sprinkle with pepper strips.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Sprinkle with peanuts, if desired.
Serves 5 to 6.