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SPICY PEANUT BUTTER CHICKEN
Ingredients:
1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup chunky peanut butter
1 1/2 teaspoons curry powder
1 teaspoon salt substitute
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans fat-free, less-sodium chicken broth
8 cups hot cooked brown rice
3/4 cup 2% Greek-style yogurt
Directions:
Heat oil in a Dutch oven over medium heat.
Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
Add tomato and broth to pan; bring to a boil.
Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.
Nutritional Info:
Per Serving
Calories: 335
Protein: 30g
Carbs: 38g
Total Fat: 7g
Sat Fat: 1.6g
Sodium: 523mg
Cholesterol: 56mg
Dietary Fiber: 4.6g
Ingredients:
1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup chunky peanut butter
1 1/2 teaspoons curry powder
1 teaspoon salt substitute
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans fat-free, less-sodium chicken broth
8 cups hot cooked brown rice
3/4 cup 2% Greek-style yogurt
Directions:
Heat oil in a Dutch oven over medium heat.
Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
Add tomato and broth to pan; bring to a boil.
Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.
Nutritional Info:
Per Serving
Calories: 335
Protein: 30g
Carbs: 38g
Total Fat: 7g
Sat Fat: 1.6g
Sodium: 523mg
Cholesterol: 56mg
Dietary Fiber: 4.6g
Attached Files