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Chicken and Vegetable Saute with Peanut Sauce

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For chicken and vegetables
  Skinned boned chicken breasts 8 Ounce, cut into thin strips
  Cornstarch 1 Teaspoon
  Peanut oil/Vegetable oil 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Red bell pepper 1 Medium, seeded and cut into thin strips
For sauce
  Thinly sliced onion 1⁄4 Cup (4 tbs)
  Instant chicken broth and seasoning mix 1 Ounce (1 Packet)
  Water 1⁄4 Cup (4 tbs)
  Teriyaki sauce 1 Teaspoon
  Broccoli florets 2 Cup (32 tbs), blanched
  Peanut butter 2 Tablespoon
  Salt 1 Dash
  Pepper 1 Dash

Chicken and Vegetables:
Sprinkle chicken with cornstarch.
In 12-inch nonstick skillet heat oil; add garlic and chicken and saute for 2 minutes.
Add pepper strips, water, and teriyaki sauce and cook until pepper is tender-crisp, 2 to 3 minutes; add broccoli, salt, and pepper and cook until broccoli is thoroughly heated.
In 8-inch nonstick skillet cook onion over medium heat, stirring frequently, until translucent; stir in water and broth mix and bring to a boil.
Reduce heat, stir in peanut butter and teriyaki sauce, and let simmer until mixture is well blended.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 743 Calories from Fat 343

% Daily Value*

Total Fat 40 g60.8%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 120 mg40%

Sodium 1166.9 mg48.6%

Total Carbohydrates 44 g14.6%

Dietary Fiber 5.2 g20.8%

Sugars 9.1 g

Protein 59 g118.3%

Vitamin A 289.2% Vitamin C 820.3%

Calcium 21.1% Iron 24.8%

*Based on a 2000 Calorie diet

Chicken And Vegetable Saute With Peanut Sauce Recipe