Rating: 4 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 7
  • 5 star values: 5

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.

Mary Cutrufello, Austin, TX
Recipe by Cooking Light August 2008

Gallery

Randy Mayor; Styling: Sabrina Bone

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

340 calories; calories from fat 20%; fat 7.6g; saturated fat 1.6g; mono fat 3.1g; poly fat 2.2g; protein 30g; carbohydrates 38g; fiber 4.6g; cholesterol 56mg; iron 2.1mg; sodium 523mg; calcium 59mg.
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