Pong Pong Chicken

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4.7 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.9
  • Total Fat: 12.0 g
  • Cholesterol: 65.7 mg
  • Sodium: 659.6 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 31.5 g

View full nutritional breakdown of Pong Pong Chicken calories by ingredient
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Introduction

Spicy HOT! Spicy HOT!
Number of Servings: 4

Ingredients

    1 lb boneless, skinless chicken breast
    1 medium onion, chopped fine
    3 cloves garlic, minced
    2 TBL soy sauce
    2 tsp hot chinese mustard
    2 tsp Splenda
    2 tsp Sesame Oil
    2 TBL tabasco sauce
    4 TBL peanut butter
    1/2 cup water
    1 tsp powdered ginger

Directions

In a non-stick skillet, saute onion and garlic in a little water til transluscent, set aside. Cook chicken breast until done.

Meanwhile, mix rest of ingredients until smooth, thin with water if necessary. When chicken is cooked through, cover with onion-garlic, then pour sauce over it. Cover and simmer for 10 minutes.

Serve over brown rice or fresh spinach. (You can put it over the spinach then put it in the microwave to wilt the spinach to your preference, if you like).

Number of Servings: 4

Recipe submitted by SparkPeople user TESSFROMWA.

2SHARES
TAGS:  Poultry |

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Member Ratings For This Recipe

  • Excellent! I loved it and I served mine on top of butternut squash instead of rice. It was awesome! - 10/4/11

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  • Made this on Tuesday and I am making it again tonight (on my husbands request). We just love it! - 4/2/09

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  • Yum-yum Pong Pong! Add some chopped spinach to the chicken and sauce just before serving over brown rice. Mmmmmmmm! - 8/19/08

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  • Excellent quick dinner. I added red and green peppers and used PB2 (dried peanut butter), which cut the calories and fat quite a bit. We loved it! - 6/16/08

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  • Very good. I made a few changes. I used sugar instead of Splenda as I prefer more natural ingredients. I also added 2 finely chopped red bell peppers, and used fat free chicken broth instead of the water. My family loved it. - 5/1/08

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