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Peanut Butter Chicken

SUBMITTED BY: BLUESP      PHOTO BY: TMVA

"Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa."
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 medium onion, sliced
  • 7 fresh mushrooms, sliced
  • 1/8 teaspoon red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 3/4 cup chicken stock
  • 3/4 cup smooth peanut butter
  • salt and pepper to taste

DIRECTIONS

  1. Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
  2. Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2007 by Caroline C
Very good. The peanut butter flavor wasn't overwhelming at all. The only thing I did differently was to add a little lime juice and a splash of fish sauce. Thanks!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2007 by MSUBOBCATS1
I have been making this receipe for more than two years. My wife can't get enough of it. I just had to write something about how a month doesn't go by without us making this. Go Cats

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2007 by BLUESP
Hey, I'm the original poster of this recipe, and I have added a few things to it since I first posted. Add a chopped green pepper and half a bunch of fresh broccoli. It helps with the color problem and is yummy!

2 users found this review helpful


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Recipe Submitter:

BLUESP
Cooking Level: Intermediate
Home Town: Guntersville, Alabama, USA
Living In: Knoxville, Tennessee, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 531

  • Total Fat: 35.4g
  • Cholesterol: 69mg
  • Sodium: 673mg
  • Total Carbs: 17g
  •     Dietary Fiber: 4.6g
  • Protein: 39.8g

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