Chicken & Veggies with Thai Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sauce: 1/3-1/2 cup creamy reduced fat peanut butter 1/2 cup reduced-sodium soy sauce 1/4 cup distilled white vinegar1/4 cup water 1/3 cup Splenda1/4 teaspoon ground cayenne pepper Chicken Mix: 1 lb chicken, cubed 1 large red bell pepper, cut into large squares1 small onion, in large chunks1 package whole button mushrooms, fresh Cooking spray
Dice chicken and veggies. Heat a skillet coated well with cooking spray (or a TBS of olive oil if you prefer) to medium-high heat. Saute chicken and veggies until chicken is cooked through and browned, and veggies are to desired doneness, about 20-30 minutes total.
Meanwhile, in a saucepan over medium heat, mix peanut butter (use less if you want a less potent sauce, the full amount if you want a strong peanut flavor), soy sauce and vinegar - whisk until smooth. Stir in splenda and pepper (to taste). Cook over medium-high heat about 2 minutes, stirring constantly, until thickened.
You can thin with additional water/vinegar if you want a thinner sauce, or simmer and let it reduce a little if you want a thicker sauce.
When veggies and chicken are cooked through, pour sauce over them and stir gently to coat. Allow to meld together for a couple minutes and serve over brown rice, if desired.
In my opinion, this makes more sauce then needed for the amount of veggies and chicken, but it depends on how much sauce you like. I just like enough to coat the veggies and chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRA_92083.
Meanwhile, in a saucepan over medium heat, mix peanut butter (use less if you want a less potent sauce, the full amount if you want a strong peanut flavor), soy sauce and vinegar - whisk until smooth. Stir in splenda and pepper (to taste). Cook over medium-high heat about 2 minutes, stirring constantly, until thickened.
You can thin with additional water/vinegar if you want a thinner sauce, or simmer and let it reduce a little if you want a thicker sauce.
When veggies and chicken are cooked through, pour sauce over them and stir gently to coat. Allow to meld together for a couple minutes and serve over brown rice, if desired.
In my opinion, this makes more sauce then needed for the amount of veggies and chicken, but it depends on how much sauce you like. I just like enough to coat the veggies and chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRA_92083.
Nutritional Info Amount Per Serving
- Calories: 368.6
- Total Fat: 13.8 g
- Cholesterol: 65.7 mg
- Sodium: 1,477.9 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.0 g
- Protein: 39.0 g
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