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Jul 13
21

Asian Chicken and Vegetables with Spicy Peanut Sauce

Put down the take out menu. This recipe will make you vow never to order take out Chinese again! The peanut sauce is delicious. The sriracha (Thai hot sauce) isn’t overwhelming, it just gives you that perfect amount of heat that kicks in after a few bites when you’re least expecting it. The peanut butter mellows the sriracha in the sauce and gives the nutty flavor you’re hoping for without being too rich or heavy. I love broccoli slaw and it adds a lot of texture to the dish. That greasy, oil-laden, sugar-heavy take out Chinese food you were thinking about eating tonight? Skip it. This dish is quick, easy, it tastes better and you’ll feel good about yourself later!

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Asian Chicken and Vegetables with Spicy Peanut Sauce

Yield: 4 servings

Ingredients:

  • 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)

Directions:

  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.

Weight Watchers Points Plus:
7 per serving(P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
273 calories, 15 g carbs, 7 g fat, 29 g protein, 4 g fiber (from myfitnesspal.com)

adapted from Ask Georgie

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21 Responses to “Asian Chicken and Vegetables with Spicy Peanut Sauce”

  1. #
    1
    Anonymous — July 14, 2011 @ 1:22 am

    Yummy….can’t wait to make it. What would you substitute if broc. slaw can’t be found?

  2. #
    2
    emilybites — July 14, 2011 @ 2:23 am

    You could just julienne some other vegetables instead. Maybe broccoli, carrots, bean sprouts and snow peas?

    Both of the grocery stores I shop at carry broccoli slaw though, so hopefully yours does too!

  3. #
    3
    Anonymous — July 14, 2011 @ 2:46 pm

    Wow that looks amazaing!

  4. #
    4
    Anonymous — July 14, 2011 @ 4:02 pm

    Sounds great! What type of peanut butter did you use?

  5. #
    5
    emilybites — July 14, 2011 @ 4:13 pm

    I just used regular creamy Jif (because choosy moms choose it?). Use any kind you like!

  6. #
    6
    Jenna — July 15, 2011 @ 3:57 am

    ummm yes please!!

    I cannot wait to try this! :)

  7. #
    7
    Anonymous — October 2, 2011 @ 3:16 pm

    This was amazing! I didn’t have slaw or feel like cutting veggies that small so I just used broccoli and carrots. It worked and was yet another recipe DBF approved :)

    • emilybites replied: — January 17th, 2012 @ 2:46 am

      Sounds like good substitutions to me! Glad you liked it. :)

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    8
    Lori in NC — November 22, 2011 @ 3:25 am

    This was awesome! I loved the idea of using the slaw, and the sauce was delicious. My sauce did get a bit too thick – next time, I’ll either simmer less or add more chicken broth. Even my 10 year old loved it. Thanks!

    • emilybites replied: — January 17th, 2012 @ 2:47 am

      It’s always good when you can please the adults AND the kids. Glad it was a hit!

  9. #
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    thailand villas — December 19, 2011 @ 2:24 am

    Wow, it looks amazing. I would like to try to make this one. It is perfect for being an appetizer.

    • emilybites replied: — January 17th, 2012 @ 2:47 am

      Hope you liked it!

  10. #
    10
    Anonymous — January 17, 2012 @ 2:26 am

    Sooo good, it’s in the regular rotation in our house !

    • emilybites replied: — January 17th, 2012 @ 2:48 am

      Awesome, thanks for letting me know! Glad it’s a hit!

  11. #
    11
    Anonymous — May 11, 2012 @ 12:04 am

    Another hit at our house! Thanks for doing all the work to bring us these great recipes!!

  12. #
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    Sharleen — October 28, 2012 @ 4:02 am

    MMMM MMMM MMMM!!! Very good!!! Made it for dinner tonite. I will definitely make it again!!! I think next time I will cut everything up really small & put in wonton wrappers for yummy pot stickers :-)

  13. #
    13
    Anonymous — November 23, 2012 @ 2:56 pm

    Just made this two nights ago and I’ve got to tell you this was an amazing dish… My husband kept saying this was his new favorite… so easy to make!!!

  14. #
    14
    Judy M — January 7, 2013 @ 3:35 pm

    I don’t see a Pin so I can pin this on pinterest :-(

    • emilybites replied: — January 7th, 2013 @ 3:42 pm

      At the end of every recipe post there are buttons to share on facebook, tweet or pin the post to pinterest. Its there!

  15. #
    15
    Anonymous — May 21, 2013 @ 3:30 am

    It was incredible!

  16. #
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    Melissa Thornton — August 25, 2013 @ 8:26 pm

    I have now made several of your recipes and they were all great and enjoyed by all. My one criticism would be that you are not real clear on serving size. It would be helpful to give us a measurement (1 cup etc) for us anal people who want to be precise! Thank you for so many great recipes!

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