Chicken & Veggies with Thai Peanut Sauce

Chicken & Veggies with Thai Peanut Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken & Veggies with Thai Peanut Sauce calories by ingredient
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Introduction

Delicious and different mix of veggies and chicken with a tasty peanut sauce that you can tweak to your taste preferences. Great served over brown rice. Delicious and different mix of veggies and chicken with a tasty peanut sauce that you can tweak to your taste preferences. Great served over brown rice.
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 vinegar
    1/4 cup water
    1/3 cup Splenda
    1/4 teaspoon ground cayenne pepper

    Chicken Mix:
    1 lb chicken, cubed
    1 large red bell pepper, cut into large squares
    1 small onion, in large chunks
    1 package whole button mushrooms, fresh
    Cooking spray

Directions

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.

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