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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 244.1
  • Total Fat: 10.3 g
  • Cholesterol: 32.9 mg
  • Sodium: 285.1 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.7 g

View full nutritional breakdown of Chicken with Peanut Curry Sauce calories by ingredient
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Chicken with Peanut Curry Sauce



Introduction

normally with no beans and instead 1/2 green pepper and 1 red pepper normally with no beans and instead 1/2 green pepper and 1 red pepper
Number of Servings: 6

Ingredients

    1 T sesame oil
    1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
    2/3 c snap peas, frozen or fresh
    1/2 green pepper, cut into strips
    1 red pepper, cut into strips
    .75 c sliced water chestnut

    Sauce
    7 oz light coconut milk
    .5 c reduced-sodium chicken broth
    1 T red curry paste
    .33 c reduced-fat chunky peanut butter
    2 T brown sugar
    2 T lime juice

Directions

Heat oil in a large frying pan over medium-high heat.

Add cut up chicken and saute until cooked through, stirring occasionally, about 5 minutes.

Add pepper strips and continue cooking until chicken is cooked through.

While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce.

Pour sauce into a frying pan over the chicken and vegetables, stir to combine.

Turn heat up to high and bring to boil, stirring occasionally.

Reduce heat and add pea pods and water chestnuts. Simmer until sauce thickens slightly, about 6 to 8 minutes.

Serve over rice or pasta.

Makes 6 servings.

Number of Servings: 6







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