Asian Chicken and Vegetables with Spicy Peanut Sauce
You can never have too many main course recipes, so give Asian Chicken and Vegetables with Spicy Peanut Sauce a try. One serving contains 260 calories, 31g of protein, and 10g of fat. This recipe serves 4 and costs $2.23 per serving. 39 people were glad they tried this recipe. A mixture of broccoli slaw, scallions, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Emily Bites. A few people really liked this Asian dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is awesome. Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables – Harumi Kurihara – 50 Women Game Changers In Food, Udon Noodles with Asian Vegetables & Peanut Sauce, and Pork and Stir-Fried Vegetables with Spicy Asian Sauce are very similar to this recipe.
Servings: 4
Ingredients:
12 oz bag of broccoli slaw (can usually be found in the produce section by the bagged salad)
1 c fat free, reduced sodium chicken broth
3 garlic cloves, minced
2 T peanut butter
2 T of crushed or chopped peanuts (I pounded mine with a meat mallet)
12 scallions (green onions), cut into small pieces
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
2 t soy sauce (I used reduced sodium)
1 T sriracha (Thai hot sauce – found by the other Asian products)
1 T sugar
Equipment:
sauce pan
frying pan
Cooking instruction summary:
In a small saucepan, combine the chicken broth, peanut butter, soy sauce, sriracha and sugar. Stir together and bring to a boil. Once boiling, reduce heat and simmer. Keep simmering over low heat throughout the remaining steps.Lightly mist a large sauté pan or skillet with cooking spray and add the broccoli slaw, scallions and ½ cup of the peanut sauce. Stir to combine and bring to a medium-high heat. Cook until the vegetables are tender and sauce is absorbed (5-8 minutes). Transfer vegetables to a separate dish and cover to keep warm. Set aside.Mist the pan with cooking spray again and bring it back over medium-high heat. Add the chicken, the garlic and 2 tablespoons of the peanut sauce and cook until chicken is cooked through.Mound the vegetables evenly onto four plates and top with the chicken. Spoon the remaining peanut sauce over the top of each plate. Sprinkle crushed peanuts over the top and serve.
Step by step:
1. In a small saucepan, combine the chicken broth, peanut butter, soy sauce, sriracha and sugar. Stir together and bring to a boil. Once boiling, reduce heat and simmer. Keep simmering over low heat throughout the remaining steps.Lightly mist a large sauté pan or skillet with cooking spray and add the broccoli slaw, scallions and ½ cup of the peanut sauce. Stir to combine and bring to a medium-high heat. Cook until the vegetables are tender and sauce is absorbed (5-8 minutes).
2. Transfer vegetables to a separate dish and cover to keep warm. Set aside.Mist the pan with cooking spray again and bring it back over medium-high heat.
3. Add the chicken, the garlic and 2 tablespoons of the peanut sauce and cook until chicken is cooked through.Mound the vegetables evenly onto four plates and top with the chicken. Spoon the remaining peanut sauce over the top of each plate. Sprinkle crushed peanuts over the top and serve.
Nutrition Information:
covered percent of daily need
