Thai Peanut Chicken with Jasmine Rice

Cooking Instructions:

Thaw in refrigerator

1. Rice: In sauce pan, add rice and 1 1/8 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2. Add portion cup(s) of crushed peanuts to bag of Thai Peanut Sauce, and massage bag to blend.
3. In a sprayed nonstick pan over med high heat, add chicken and sear 3-4 minutes per side.
4. Reduce heat to med and add Thai Peanut Sauce to chicken. Simmer 5-6 minutes stirring often, allowing sauce to slightly thicken.
5. Serve over jasmine rice.

Serving suggestion: Fresh snap peas & jasmine tea

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough heating cooking