Tandoori Chicken with Sweet and Spicy Stirfry

Cook brown rice according to package directions in a separate pot, typically 40-45 minutes, until tender and water is absorbed; set aside.

Pat chicken breasts dry with paper towels and cut into bite-sized pieces, approximately 1-1.5 inches.

Combine plain non-fat yogurt with Tandoori Spice in a bowl, stirring until smooth. Add chicken pieces and coat thoroughly, ensuring all pieces are evenly covered. Refrigerate for at least 20 minutes.

Dice the white onion, red bell pepper, and green bell pepper into uniform pieces approximately 1 inch. Peel and julienne the carrots into thin matchsticks.

Heat oil in a large wok or skillet over medium-high heat. Working in batches if necessary, sear the tandoori-marinated chicken pieces until golden brown on all sides and cooked through, approximately 8-10 minutes total.

Remove cooked chicken from the wok and set aside on a clean plate.

Add the diced onions and carrots to the wok, stir-frying over high heat for 2-3 minutes until slightly softened.

Add the red and green bell peppers and frozen corn to the wok, continuing to stir-fry for another 2-3 minutes.

Pour Soy Sauce, Bangkok Padang Peanut Sauce, and Sriracha into the wok, stirring constantly to coat all vegetables evenly. Sprinkle Chinese Five Spice over the mixture and toss well.

Return the cooked chicken to the wok and fold gently into the vegetable mixture, stirring until all components are combined and heated through, approximately 1-2 minutes.

Serve the tandoori chicken and sweet and spicy stir-fry over cooked brown rice, ensuring each portion has balanced amounts of chicken, vegetables, and sauce.