Loaded with tasty Thai flavors, this oven-baked stir-fry is a quick and easy dinner solution that’s faster than ordering in take-out.
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | Thai curry paste |
| 2 tbsp | honey |
| 1 tbsp | sesame oil |
| 4 tsp | minced fresh gingerroot |
| 1 lb | chicken tenders |
| 4 cups | broccoli florets |
| 2 | red peppers, chopped |
| ¼ cup | chopped peanuts |
| Lime wedges, for serving |
Preheat oven to 450°F. In large bowl, whisk together Roasted Chicken Base, curry paste, honey, sesame oil and ginger.
Add chicken tenders, broccoli and red peppers to bowl, tossing gently to coat well. Arrange on baking sheet in single layer.
Bake for 12 to 15 minutes or until chicken is cooked and broccoli is tender. Sprinkle with peanuts and serve with lime wedges.
Tip: Serve with warm naan bread, or on a bed of steamed jasmine rice, rice noodles or quinoa.