Friday, October 7, 2011

Asian Chicken and Vegetables with Spicy Peanut Sauce

Found this recipes on emily bites, a website that has lower calorie meals. Since I am trying to plan some healthier meals, I wanted to save this recipe to try later. As always, I will NOT be using scallions. Blech.

Asian Chicken and Vegetables with Spicy Peanut Sauce

1 c fat free, reduced sodium chicken broth
2 T peanut butter
2 t soy sauce (I used reduced sodium)
1 T sriracha (Thai hot sauce – found by the other Asian products)
1 T sugar
12 scallions (green onions), cut into small pieces
12 oz bag of broccoli slaw (can usually be found in the produce section by the bagged salad)
3 garlic cloves, minced
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
2 T of crushed or chopped peanuts (I pounded mine with a meat mallet)

1. In a small saucepan, combine the chicken broth, peanut butter, soy sauce, sriracha and sugar. Stir together and bring to a boil. Once boiling, reduce heat and simmer. Keep simmering over low heat throughout the remaining steps.
2. Lightly mist a large sauté pan or skillet with cooking spray and add the broccoli slaw, scallions and ½ cup of the peanut sauce. Stir to combine and bring to a medium-high heat. Cook until the vegetables are tender and sauce is absorbed (5-8 minutes). Transfer vegetables to a separate dish and cover to keep warm. Set aside.
3. Mist the pan with cooking spray again and bring it back over medium-high heat. Add the chicken, the garlic and 2 tablespoons of the peanut sauce and cook until chicken is cooked through.
4. Mound the vegetables evenly onto four plates and top with the chicken. Spoon the remaining peanut sauce over the top of each plate. Sprinkle crushed peanuts over the top and serve.

Yields 4 servings. WW P+: 7 per serving

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