Wild Thai Peanut Sauce Chicken

    1 pkg (20 oz) Gold'n Plump® All Natural™ Boneless, Skinless Chicken Thighs, cut into bite-size pieces
    1 large red pepper, cut into thin slices
    2 tbsp canola oil
    3 1/2 cups cooked wild rice
    1 pkg (9 oz) Green Giant® Sugar Snap Peas, prepare as directed on pkg
    2 tbsp thinly sliced fresh basil, garnish
    1/2 cup coarsely chopped roasted peanuts, garnish

    Sauce (whisk together):
    1/2 cup House of Tsang® Bangkok Padang™ Peanut Sauce
    2 tbsp each: honey and lime juice

In large skillet, saute chicken and red pepper in oil until chicken is
no longer pink in the middle. Stir in wild rice, snap peas and sauce;
heat through. Garnish with basil and peanuts.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council


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