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Peanut Chicken

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 to 4 chicken breasts, diced
Chicken Broth
2 zucchinis, diced
2 yellow squash, diced
1 medium onion, diced
1 carrot, diced
1 cup fresh mushrooms, diced
Brown rice
Peanut Sauce:
3/4 cup chunky peanut butter
1/2 cup honey
Splash of olive oil
1/8 cup rice vinegar
1 tsp ginger
Red pepper flakes to taste
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Let's Make It
1
Boil chicken until cooked through. Meanwhile pour chicken broth in a large pot to about an inch in depth. Put diced veggie into pot and steam until tender. Once chicken and veggies are cooked through, drain chicken and add to the veggie mixture.
2
Cook brown rice according to package directions. Meanwhile place peanut butter in a small saucepan. Add honey and oil stirring until smooth. Add rice vinegar, stir. Add ginger and red pepper.
3
Pour peanut sauce in the large cooking pot (leave some of the chicken broth on the mixture to thin out the sauce). Mix thoroughly. Serve over brown rice.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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