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Spicy Peanut Chicken over Rice

Photo: Randy Mayor; Styling: Sabrina Bone
Yield 12 servings (serving size: 3/4 cup chicken mixture, 2/3 cup brown rice, and 1 tablespoon yogurt)
This spicy peanut chicken recipe makes enough to freeze leftovers, which keep for up to a month. Spoon single servings into airtight containers; thaw overnight in the refrigerator, and reheat in a saucepan. You can increase the crushed red pepper, if you like; a dollop of yogurt on top balances the spiciness.

Ingredients

  • 1 tablespoon peanut oil
  • 1 cup chopped onion (about 1 medium)
  • 1 1/2 tablespoons minced garlic (about 4 cloves)
  • 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/3 cup chunky peanut butter
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6-ounce) can tomato paste
  • 3 cups chopped plum tomato (about 6 tomatoes)
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 8 cups hot cooked brown rice
  • 3/4 cup 2% Greek-style yogurt (such as Fage)

Nutrition Information

  • calories 340
  • caloriesfromfat 20 %
  • fat 7.6 g
  • satfat 1.6 g
  • monofat 3.1 g
  • polyfat 2.2 g
  • protein 30 g
  • carbohydrate 38 g
  • fiber 4.6 g
  • cholesterol 56 mg
  • iron 2.1 mg
  • sodium 523 mg
  • calcium 59 mg

How to Make It

  1. Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.