Thai Peanut Chicken Recipe

With peanut butter and prepared Thai red curry paste, this quick chicken is perfect tucked away in the freezer for last-minute dinners.

INGREDIENTS

• 2 tbsp peanut butter
• 1 tbsp concentrated chicken bouillon paste or 1 chicken bouillon cube
• 1 tbsp Thai red curry paste
• 1 tbsp lime zest
• 1 tsp brown sugar
• 2 cups shredded rotisserie chicken breast


INSTRUCTIONS

1. Stir together peanut butter, bouillon, curry paste, lime zest and brown sugar; toss with chicken.

2. Add chicken mixture to Microwavable Meal Prep Bags. Vacuum seal in bag as per FoodSaver® vacuum appliance guidelines. Freeze for up to 3 months.

3. When ready to cook, place bag printed side down or standing up in microwave oven. Microwave for 5 to 6 minutes. (While cooking, the bag may slowly inflate and deflate. A vent in the bag will allow steam to escape and a slight whistling sound may be heard.)

4. Wait for 30 to 60 seconds before opening carefully.

Tips
• Serve with lime wedges if desired.
• Serve over a bed of steamed rice, in lettuce cups or toss with noodles.

NUTRITION FACTS

Per 1/2 recipe
Calories 390
Total Fat 21g
Saturated Fat 5g
Cholesterol 135mg
Sodium 1280mg
Carbohydrate 8g
Dietary Fiber 1g
Total Sugars 3g
Protein 44g
Vitamin D 0mcg
Calcium 50mg
Iron 1.6mg
Potassium 520mg

NUTRITION CLAIMS

none applicable