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Indonesian Peanut Chicken

Indonesian Peanut Chicken
“Here’s a great make-ahead recipe! I cut up fresh chicken, put in a bag with the remaining slow-cooker ingredients and freeze.” To cook her frozen Indonesian Peanut Chicken, Sarah simply removes the bag a day ahead to thaw in the fridge, then pours all the contents into her slow cooker. Sarah Newman - Brooklyn Center, Minnesota
6 ServingsPrep: 15 min. Cook: 4 hours

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/3 cup chopped onion
  • 1/3 cup water
  • 1/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons chili sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 3 cups hot cooked brown rice
  • 6 tablespoons chopped salted peanuts
  • 6 tablespoons chopped sweet red pepper

Directions

  • Place chicken in a 4-qt. slow cooker. In a small bowl, combine the
  • onion, water, peanut butter, chili sauce, salt, cayenne and pepper;
  • pour over chicken. Cover and cook on low for 4-6 hours or until
  • chicken is no longer pink.
  • Shred meat with two forks and return to slow cooker; heat through.
  • Serve with rice. Sprinkle with peanuts and red pepper. Yield: 6
  • servings.
Nutrition Facts: 1/2 cup chicken mixture with 1/2 cup rice equals 353 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 370 mg sodium,
© Taste of Home 2013

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Indonesian Peanut Chicken (continued)

Nutrition Facts: 31 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013