Thai Peanut Chicken over Jasmine Rice

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. In a saucepan, add rice and 1 1/4 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving. 2.Meanwhile, heat 1 Tbsp. olive oil in med. saute pan on med. high heat. Add chicken breasts and brown on each side 3-4 min. Remove chicken breasts from pan and set aside to cool slightly. 3.Add portion cup of crushed peanuts to pan and stir occasionally for 2-3 min. Reduce heat to med., then add Thai sauce to pan and desired amount of Sriracha to heat preference.
2. Add chicken to sauce (if desired, dice chicken into bite-size pieces). Simmer 6-7 min., stirring often, allowing sauce to thicken (internal temp. 165°F). Remove from heat. 5.Serve over jasmine rice.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. In a saucepan, add rice and 2 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving. 2.Meanwhile, heat 2 Tbsp. olive oil in med. saute pan on med. high heat. Add chicken breasts and brown on each side 3-4 min. Remove chicken breasts from pan and set aside to cool slightly. 3.Add portion cup of crushed peanuts to pan and stir occasionally for 2-3 min. Reduce heat to med., then add Thai sauce to pan and desired amount of Sriracha to heat preference.
2. Add chicken to sauce (if desired, dice chicken into bite-size pieces). Simmer 6-7 min., stirring often, allowing sauce to thicken (internal temp. 165°F). Remove from heat. 5.Serve over jasmine rice.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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