Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes; set aside.
Heat oil in a skillet over medium heat. Add chicken; cook until chicken is no longer pink at the center and juices run clear, about 5 minutes. Transfer to a plate and cover to keep warm.
Add a small amount of additional oil to the pan if needed, then add onion. Saute until onion starts to soften, about 3 minutes. Sprinkle on coriander and stir through.
Add peanut butter, chili flakes, broth, lime juice, and bouillon. Cook and stir until thickened, about 4 minutes.
Add chicken plus any accumulated juices from the plate, and stir to coat completely. Serve over rice in small bowls; sprinkle with green onion.
Nutrition Facts (per serving)
| 306 | Calories |
| 10g | Fat |
| 15g | Carbs |
| 38g | Protein |
