Peppery Peanut Chicken Stew Recipe

Name: Peppery Peanut Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons flour; ¼ teaspoon salt; 1 ½ teaspoons curry powder; 1 teaspoon ground ginger; 1 teaspoon cumin; ¼ teaspoon cayenne; 1 lb boneless skinless chicken breast, cut into strips 1/2 inch thick; 2 teaspoons olive oil or 2 teaspoons canola oil; 1 red bell pepper, cut into 1/2 inch strips; 12 green pepper, cut into 1/2 inch strips; 12 yellow peppers or 12 green pepper, cut into 1/2 inch strips; 1 red onion, cut in half then into thin strips; 2 garlic cloves, minced; 1 cup fat-free chicken broth; 2 tablespoons reduced-fat peanut butter

Servings: persons

3 tablespoons flour
¼ teaspoon salt
1 ½ teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon cumin
¼ teaspoon cayenne
1 lb boneless skinless chicken breast, cut into strips 1/2 inch thick
2 teaspoons olive oil or 2 teaspoons canola oil
1 red bell pepper, cut into 1/2 inch strips
12 green pepper, cut into 1/2 inch strips
12 yellow peppers or 12 green pepper, cut into 1/2 inch strips
1 red onion, cut in half then into thin strips
2 garlic cloves, minced
1 cup fat-free chicken broth
2 tablespoons reduced-fat peanut butter

1
Mix together the flour, salt, curry powder, cumin and ginger on a large sheet of waxed paper.
2
Dredge the chicken and shake of the excess, reserving the leftover seasoned flour for later.
3
In a large non-stick skillet, heat 1 1/2 teaspoons of oil until hot but not smoking.
4
Add the chicken, stirring occasionally until the chicken is lightly browned all over, about 6 minutes.
5
Transfer the chicken to a plate.
6
Add the remaining 1/2 teaspoon of oil to the skillet, along with the peppers, onion and garlic.
7
Cook until the vegetables are softened, about 5 minutes.
8
If the pan seems too dry, sprinkle a little water inches just remember not to add too much so as to steam the veggies.
9
Sprinkle the reserved seasoned flour mixture over the vegetables.
10
Stir until the flour is fully incorporated and you see no white in the pan.
11
Add the broth and peanut butter to the pan and mix until the peanut butter is mixed into the broth.
12
Return the chicken to the pan, cover and simmer until the chicken is cooked through and the sauce has thickened, about 5 minutes.
13
Serve over brown or white rice and enjoy.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons flour, ¼ teaspoon salt, 1 ½ teaspoons curry powder, 1 teaspoon ground ginger, and more.

Yes, Peppery Peanut Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppery Peanut Chicken Stew

How did you like this recipe?

Frequently Asked Questions