Ingredients
-
1
-
1
-
1 1/2
-
2 1/2
-
1/3
-
1 1/2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Spicy Peanut Chicken over Rice,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.,I have this recipe from the Cooking Light magazine, submitted by Mary Cutrufello. I loved the recipe and give it five stars. My bf said 3 stars, and he ended up adding more peanut butter. I think it’s delicious as written!,I didn’t have tomato paste so used an 8 oz can of tomato sauce and increased the peanut butter to 1/2 cup. My husband and son loved it over steamed white rice. They said it was a definite “do over”.
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Steps
|
1
Done
|
Heat Oil in a Dutch Oven Over Medium Heat. |
|
2
Done
|
Add Onion and Garlic to Pan; Cook 5 Minutes or Until Tender, Stirring Frequently. |
|
3
Done
|
Add Chicken to Pan; Cook 4 Minutes or Until Chicken Is Done, Stirring Frequently. |
|
4
Done
|
Stir in Peanut Butter and Next 5 Ingredients (through Tomato Paste); Cook 1 Minute. |
|
5
Done
|
Add Tomato and Broth to Pan; Bring to Boil. |
|
6
Done
|
Reduce Heat, and Simmer 30 Minutes or Until Slightly Thickened, Stirring Occasionally. |
|
7
Done
|
Serve Chicken Mixture Over Rice; Top Each Serving With Yogurt. |
