Recipe by Laka kuharica
"Tender, buttery chicken breasts in smooth peanut sauce. Serve with a side dish of rice."
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smooth peanut butter
fresh orange juice
skinless, boneless chicken breast cutlets, pounded flat
ground black pepper
water, or as needed
chopped fresh parsley
chopped unsalted peanuts
Putting all the ingredients together made me feel a little leary of this recipe, however, once mixed together and simmering, I could tell it was going to be good and it was. Like the previous reviewer said, it doesn't lack flavor! I used crunchy peanut butter instead of creamy and it tasted fine. I would use less ginger and add some cayenne pepper. I think adding sautéed onions before cooking the chicken would be yummy. Next time I would add some veggies while simmering, like bell peppers, carrots, etc. It's a good recipe and kind of reminded me of a thai curry without the added fat of coconut milk. I would definitely make it again.
I may well have gone wrong somewhere, but this turned out like tomato flavored wallpaper paste! I ended up adding a couple of cups of chicken stock, as well as more peanut butter. Not a big hit with anybody.
Tasty sauce.. for me needed a little heat. I think the chicken was a little dried out so I'll cook it less time next time. Leftovers were moister as it had time to absorb some sauce
I approached this recipe with some trepidation but was pleasantly surprised at the outcome. I added extra ginger and black pepper and substituted cumin for curry powder because I really do like spicy foods. Yet I wasn't impressed with the sauce until I added it to the chicken and then it all came together. Next time I will substitute sesame paste for the peanut butter. Not at all bland, that's for sure!
Simple and easy and tasty make. Substituted paprika for curry because I don't like curry.
Was even better next day after sitting overnight in the fridge.
This was great. I added a pinch or two of cayenne pepper and cumin to give it a little more heat, based on other reviews recommending to do so. I served it over a bed of rice and sauteed peppers and onions in with the mixture, and it turned out great. I only cooked the chicken by itself about 2 minutes on each side instead of 3 so that it wouldn't dry out, which worked wonders. Solid 4/5, but I'm not sure it would have worked without all the suggested tweaks.
My family loved it and asked if I'd make it again.
This is a really good & quick dish to make. I did change it a little, instead of using curry I substituted with 1/4-1/2 tsp of red pepper flakes. I will definitely make this again
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Peanut Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 492
** Calories from Fat: 281
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