Peanut Butter Chicken with Veggies

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.5
  • Total Fat: 16.9 g
  • Cholesterol: 55.6 mg
  • Sodium: 413.9 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 29.4 g

View full nutritional breakdown of Peanut Butter Chicken with Veggies calories by ingredient


Serve over brown rice. Serve over brown rice.
Number of Servings: 6


    2 Tbsp Olive oil
    1 medium onion chopped
    3 cloves garlic minced
    20 oz chicken breast cubed
    1 large red pepper, chopped
    6 oz mushrooms- sliced
    1 14.5 oz can diced tomatoes
    1 cup fat free chicken broth
    1/2 cup peanut butter
    red pepper flakes to taste
    salt and pepper to taste


Heat oil in large skillet and add onions and garlic. Cook for 5 minutes and add chicken. Brown chicken on both sides. Add peppers and mushrooms. Cook another 5 minutes, stirring occasionally. Add tomatoes and broth, bring to a boil, reduce heat and simmer for 10 minutes. Add peanut butter, red pepper flakes, salt and pepper. Cook a few more minutes and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user LLTS01.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    Delicious and unusual blend of flavors. I liked how the peanut butter thickened the sauce. - 2/28/10

  • no profile photo

    1 of 1 people found this review helpful
    This sounds so interesting. I'm going to have to give this a try. Thanks for sharing:) - 2/23/10

  • no profile photo

    Very delicious and unusual. - 5/1/10

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    Very Good
    This was delicious, but the recipe should state that you need to drain the tomatoes or the sauce will be too thin. Don't be afraid to add more veggies. This would also be good with sugar snap peas and sliced carrots, as well as a little crushed peanut on top. Served over Barilla whole wheat linguine - 3/25/10