We had a busy weekend, so we decided Sunday would be a lazy day. However, we needed to eat. I pulled out Thai Peanut Chicken with Jasmine Rice to defrost on Saturday and we we ready to go. I started by combining the rice and water, bringing it to a boil, and cooking it for about 20 minutes. In a pan heated to medium high heat, I added my chicken and cooked it about 5 minutes. Then, I added the crushed peanuts and cooked another 3 minutes. Finally, I added the Thai peanut sauce to the chicken and let it simmer 7 minutes. We served the chicken over jasmine rice. We created another fast, easy meal. Mike really liked this dish and immediately gave it 5 stars. I am taking a little bit longer to warm up. We both thought it tasted a bit like curry, which was a plus for Mike and an uncertain for me. I would probably make it again in the future because Mike liked it so much, but its not something I would want to eat all the time.

The New Austonian