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Chicken with Peanut Sauce

 Chicken with Peanut Sauce
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Serve with rice; sprinkle with green onions if desired. Yield: 2
  • servings.
Nutritional Facts: 1 cup chicken mixture with 1/2 cup rice equals 442 calories, 17 g fat (3 g saturated fat), 94 mg cholesterol, 562 mg sodium,

2 of 2

Chicken with Peanut Sauce (continued)

Nutritional Facts: 29 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.