Spicy Peanut Chicken
|March 25, 2009||Posted by Lauren Keating under Chicken and Poultry, One Pan, Quick Weeknight Meals|
When given my choice of PB&Co peanut butters, I couldn’t resist getting one of the more “weird” varieties. The heat is on is a spicy peanut butter! This stuff has some serious heat to it! From the moment I finally settled on getting this flavor, my mind has been a flurry of ideas of how to use it. One of my first ideas was in a stiry fry, which I decided to make tonight. Good choice! Not only was tis amazingly good, it cooked up really quickly. And since I had yet another late night at work, that was a very good thing.
- 2 cups whole grain rice, prepared
- 3 heaping teaspoons of “the heat is on” peanut butter*
- Juice from 1 lime
- 1/4 c fat free chicken broth
- 1 T. grapeseed oil (or other high smoke point oil)
- 1 lb chicken tenders, cut into bite sized pieces
- 2 T flour
- salt and pepper
- 1 c. snow peas
- 1 large handful bean sprouts
In a bowl, combine th peanut butter, lime juice, and broth. Combine until smooth.
Toss chicken in flor and season with a little salt and pepper. Heat oil in a medium sautee pan over high heat. Add chicken and brown on all sides. Reduce heat to medium and add snow peas and peanut butter mixture. Stir everything around realy well so it all gets coated with sauce. Add in bean sprouts. Cook about 3 minutes or until vegetables are heated and chicken is cooked through. Serve over rice.
*the ingredients in this include peanut butter, chili powder, cayanne pepper, and paprika. Feel free to play aroundwith your own blend!