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Recipes
Spicy Peanut Chicken with Vegetable Noodles
4 servings
20 minutes total

Ingredients

  • 1 teaspoon fresh ginger root
  • ¼ cup roasted peanuts
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1 lb boneless, skinless chicken thighs
  • ½ cup creamy peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons chili-garlic sauce
  • 1 tablespoon brown sugar
  • 3 tablespoons canola oil, divided
  • 1 package fresh zucchini (or butternut) spirals (14–16 oz)

Steps

    1. Peel and grate ginger; chop peanuts, bell pepper, and garlic. Cut chicken into bite-size pieces (wash hands).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Whisk peanut butter, soy sauce, vinegar, chili-garlic sauce, sugar, garlic, ginger, and 2 tablespoons oil until combined.
    3. Place remaining 1 tablespoon oil in pan, then add chicken; cook 2–3 minutes, stirring occasionally, until browned. Reduce heat to medium and add peppers and one-half peanut butter mixture; cook and stir 3–4 minutes until chicken is 165°F.
    4. Remove pan from heat. Stir in zucchini spirals and remaining half peanut butter mixture until blended and hot. Sprinkle with peanuts; serve.

Amount per ¼ recipe serving: Calories 540, Total Fat 37g, Sat Fat 6g, Trans Fat 0g, Chol 105mg, Sodium 610mg, Total Carb 21g, Fiber 4g, Sugars 12g, Protein 34g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%