Spicy peanut chicken with carrots, bamboo and water chestnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Water, tap, 2 cup (8 fl oz)Peanut Butter, smooth style, 1 cupPepper, red or cayenne, 2 tbsp Bamboo shoots, cooked, 1 cup (1/2" slices)*15 oz canned baby corn (drained), 9 oz Waterchestnuts (water chestnuts), 1 cup slices Chicken Breast, no skin, 3 breast, bone and skin removed White Rice, long grain, 2 cup Carrots, raw, 5 cup, choppedBrown Sugar, 0.25 cup, packedMaple Syrup, 0.25 cupGarlic, 5 cloves
Cut carrots into thin julienne strips and set aside. Cook rice separately and set aside as well. Chop chicken into just larger than bite size chunks and stir fry. When done, drain, return to pan and add carrots, stir fry until done and toss in baby corn, bamboo and water chestnuts. In a bowl combine pepper, peanut butter, water, sugar and syrup and mix well. Pour sauce and rice into pan with chicken and vegetables and mix well. Very yummy, very filling!
Serving Size: 8 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 23KAIYA.
Serving Size: 8 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 23KAIYA.
Nutritional Info Amount Per Serving
- Calories: 456.1
- Total Fat: 18.1 g
- Cholesterol: 51.4 mg
- Sodium: 343.5 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 6.1 g
- Protein: 31.5 g
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