Spicy Peanut Chicken over Rice

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

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 20%
  • Fat: 7.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 30g
  • Carbohydrate: 38g
  • Fiber: 4.6g
  • Cholesterol: 56mg
  • Iron: 2.1mg
  • Sodium: 523mg
  • Calcium: 59mg

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. 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.
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