Thai Honey Peanut Chicken and Fried Rice

I am always looking for new ways to serve chicken and rice so I was thrilled to come across this recipe on the Tasty Kitchen portion of The Pioneer Woman. So tasty and easy, with ingredients I already had on hand, this meal was definitely a winner!

printable recipe

Thai Honey Peanut Chicken

serves 3-4

1 lb chicken breast, cut in chunks

1/4 cup soy sauce

2 Tbsp honey

1 Tbsp lime juice

1 large garlic clove, minced

1 Tbsp peanut butter

1/2 tsp curry powder

1 tsp sriracha, or a few drops of tabasco

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done.

If the sauce starts to dry up before the chicken is cooked through, turn the heat down to medium so the sauce doesn't burn before the chicken is done.

Sprinkle with sesame seeds (I forgot to do that before I took the picture-doh!) and serve with fried rice.

Fried Rice

serves 3-4

1 cup rice

sesame oil (or canola oil)

4 scallions (green onions), chopped

2 eggs

soy sauce, powdered ginger, and pepper, to taste

Cook the rice and let cool for a few minutes.

Heat the oil in a large skillet over medium-high heat (be conservative if you use sesame oil, it has a strong flavor).

Add the onions and saute for a minute.

Dump in the rice. I do have a way with words, don't I?

Add some soy sauce, ginger and pepper.

Cook and stir for a few minutes until heated through.

Push rice to the side, add eggs and scramble.

Mix scrambled egg into rice, cook and stir for a minute or two more and serve alongside Thai Honey Peanut Chicken.

This recipe is featured in Menu Plan 7.