This makes enough to freeze leftovers, which keep for up to a month. You can increase the crushed red pepper, if you like. A dollop of yogurt on top balances the spiciness.
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- 1 tablespoon peanut oil
- 1 cup chopped onion (about 1 medium)
- 1 1/2 teaspoons minced garlic
- 2 1/2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
- 1/3 cup chunky peanut butter
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 (6 ounce) can tomato paste
- 3 cups chopped plum tomatoes (about 6 tomatoes)
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth
- 8 cups hot cooked brown rice
- 3/4 cup 2% Greek yogurt (such as Fage)
- 1Heat oil in a Dutch oven over medium heat.
- 2Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
- 3Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
- 4Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
- 5Add tomato and broth to pan; bring to boil.
- 6Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
- 7Serve chicken mixture over rice; top each serving with yogurt.
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Nutritional Facts for Spicy Peanut Chicken over Rice
Serving Size: 1 (306 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 328.9
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.3 g
- Cholesterol 54.8 mg
- Sodium 407.1 mg
- Total Carbohydrate 38.2 g
- Dietary Fiber 4.4 g
- Sugars 4.1 g
- Protein 27.7 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth