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Chicken with Peanut Sauce Recipe

Chicken with Peanut Sauce Recipe

Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 1/2 cup water
  • 2 tablespoons creamy peanut butter
  • 4 teaspoons white wine vinegar
  • 4 teaspoons reduced-sodium soy sauce
  • Dash crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons canola oil
  • 1 cup hot cooked rice
  • Thinly sliced green onions, optional

Directions

  • 1. In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently.
  • 2. Serve with rice; sprinkle with green onions if desired. Yield: 2 servings.

Nutritional Facts

1 each: 442 calories, 17g fat (3g saturated fat), 94mg cholesterol, 562mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 42g protein

Reviews for Chicken with Peanut Sauce

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MY REVIEW
Reviewed Feb. 26, 2016

"I have never tasted a peanut sauce chicken before, so I was intrigued. It took me less than 10 min to look up the recipe and have it on the table. I have nothing to compare to, but when my husband tried it his first word was "Good!" I did omit the pepper flakes as I do not tolerate much "heat". And, I think when I spashed in the vinegar, I may have gotten a bit extra. I left the chicken breast whole (I missed the part in the recipe that said to cut into strips. I did add 1 tsp honey to tweak to my taste (and maybe to offset the extra vinegar). I will be making this again, soon- I enjoyed it very much."

MY REVIEW
Reviewed Feb. 18, 2013

"Yummy alternative to boring old chicken! Leave out the hot pepper for kids or those who don't like spice."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.