Friday, October 22, 2010

Thai Chicken with Peanut Butter Sauce

I must have really been in the mood for peanut butter yesterday with making this recipe and peanut butter cookies!
This recipe is quick to make, although there is just a little prep work with cutting the peppers and onions and combining ingredients for the sauce. This is one of my favorite Thai recipes.
I have adapted this recipe from "Healthy Cooking"

serves 4 ( about 1 c. stir-fry and 1/2 c. rice = 8 points +)

  • 2 T. cornstarch
  • 1 T. brown sugar
  • 1/4 tsp. pepper
  • 1 can ( 14.5 oz) fat-free chicken broth
  • 2 T. rice vinegar
  • 2 T. reduced sodium soy sauce
  • 2 T. reduced fat peanut butter
  • 1 lb. boneless, skinless chicken breasts, cut into 1" cubes
  • 2 tsp. sesame oil, divided
  • 1 large onion, halved and sliced
  • 1 med. sweet red bell pepper, julienned
  • 2 garlic cloves, minced
  • 2 c. hot cooked rice

In a large bowl, combine the cornstarch, brown sugar, pepper and chicken broth, whisking until smooth. Whisk in the vinegar, soy sauce and peanut butter; set aside.

In a large nonstick skillet or wok coated with cooking spray, heat 1 tsp. of oil. Add the chicken and cook until no longer pink. Remove from pan. Add remaining 1 tsp. oil and cook the peppers and onions. Stir in the sauce and cook until thickened. Return chicken to pan and heat through. Serve over rice.


  1. yum...this looks great! Love TOH Healthy cooking! :) Your great food blog helped inspire me to start one myself! Thank you!!

  2. made this tonight. Very tasty! I have a suggestion to salt and pepper the chicken before cooking.

  3. I made this tonight ...and I was so pleased. I added broccoli spears, water chestnuts and mushrooms to extend the servings. I added some red pepper flakes for heat and it was wonderful.


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