Thai Peanut Chicken Veggie Bowls
This Thai Peanut Chicken Veggie Bowl recipe is quick and simple. Packed with flavor this dish gives you a nutty crunch to satisfy.
This Thai Peanut Chicken Veggie Bowl recipe is quick and simple. Packed with flavor this dish gives you a nutty crunch to satisfy.
1½ lbs Foster Farms Free Range Boneless Skinless Chicken Breast Fillets
2 tbsps olive oil
Salt and ground black pepper
¼ cup reduced-sodium chicken broth
3 tbsps creamy peanut butter
2 tbsps reduced-sodium soy sauce
2 tbsps honey
3 tsps lime juice
1 clove garlic, minced
1½ cups shredded red cabbage
1½ cups shredded green cabbage
1 cup shredded carrots
1 medium red sweet pepper, thinly sliced
¼ cup chopped fresh cilantro
¼ cup chopped roasted and salted peanuts
1 thinly sliced green onion
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.
Go to the top of the pecking order with exclusive deals and coupons.