Thai-Style Chicken Skillet

(88 Ratings)
Recipe Yield: 4


  • 3/4 pound boneless, skinless chicken breast halves, cut into thin slices
  • 2 tablespoons soy sauce
  • 1 package (4.9 ounces) RICE-A-RONIĀ® Chicken & Broccoli
  • 1-3/4 cups water
  • 2 tablespoons creamy peanut butter
  • 1 clove garlic, pressed
  • 1-1/2 cups frozen pea pods
  • 1/2 cup red pepper strips, cut into 2-inch pieces
  • Peanuts (optional)

Preparation Steps

  1. Toss chicken with soy sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix according to package directions.
  2. Slowly stir in 1- 3/4 cups water, seasonings, peanut butter and garlic. Stir in chicken; bring to a boil. Cover; reduce heat to low. Simmer 12 minutes.
  3. Stir in pea pods and bell pepper; return to a simmer. Cover; simmer 3 to 5 minutes until vegetables are crisp-tender. Stir; let stand 3 minutes. Top with peanuts, if desired.