Spicy Peanut Chicken over Rice

Spicy Peanut Chicken over Rice Recipe
Photo: Randy Mayor; Styling: Sabrina Bone
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.

Yield:

12 servings (serving size: 3/4 cup chicken mixture, 2/3 cup brown rice, and 1 tablespoon yogurt)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Mary Cutrufello, Austin, TX,

Cooking Light

August 2008
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