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Try This Tonight-Chicken With Peanut Sauce

Here is one of our favorite stroke friendly low fat, low sodium, low cholesterol, one-pot meals. This entrée has wonderful fresh, sweet, and tangy flavors thanks to the honey, basil, lime, mint and cilantro. The baby corn and water chestnuts a great texture and the light peanut sauce gently pulls it all together.

Chicken with Peanut Sauce

Ingredients

  • ¼ cup chopped fresh basil
  • 3 tablespoons fresh lime juice
  • ½ pound skinless, boneless chicken breasts cut into 1-inch pieces.
  • 2 teaspoons olive oil
  • 2 red bell peppers cut into thick strips
  • ½ pound all-purpose potatoes peeled and cut into ½ into cubes
  • 1-¼ cups of bottled or canned baby corn
  • 2/3 cup sliced water chestnuts
  • 2/3 cup reduced –sodium chicken broth
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 table spoon reduced-sodium soy sauce
  • 2 teaspoons creamy peanut butter
  • 2 teaspoons cornstarch
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped fresh cilantro

See preparation adaptations and tips in the right side bar.

Directions

1.  In a medium bowl, combine 2 tablespoons of chopped basil, 2 tablespoons of lime juice and honey and whisk to blend well. Add the chicken and toss to coat. Set aside.

2.  In a small bowl whisk together 1/3 cup chicken broth, soy sauce, peanut butter and 1 tablespoon lime juice. Set aside.

3.  In a cup combine cornstarch and 1 tablespoon of water and stir to blend. Set aside.

4.  Be sure all vegetables and herbs are sliced, diced and otherwise prepared before you start cooking.

5.  In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell peppers and potatoes and cook, stirring frequently, until the bell peppers are crisp-tend, about 4 minutes.

6.  Stir in the corn, water chestnuts and 1/3 cup chicken broth, garlic and ginger. Bring to a boil, reduce to a simmer, cover, and cook until the potatoes are tender, about 5 minutes.

7.  Add the chicken with its marinade to the pan and cook uncovered, stirring frequently until the chicken is no longer pink, about 4 minutes.

8.  Stir in the peanut butter mixture and cook until the chicken is cooked through, about 2 minutes.

9.  Bring the chicken mixture to a boil over medium-high heat, stir in the cornstarch mixture along with the mint, cilantro and remaining 2 tablespoons of basil. Cook stirring constantly until the mixture is slightly thickened, about 1 minute longer.

Serves 4

Estimated time to prepare: 30 minutes

Nutritional Information Per Individual Serving

Fat: 5 grams
Calories: 208
Saturated Fat: .7 grams
Carbohydrate: 25 grams
Protein: 17 grams
Cholesterol: 33 milligrams
Sodium: 322 milligrams

By: Amy McCraken

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"This dish cooks very quickly so prepare all ingredients before starting to cook."

Preparation Adaptations and Tips

  • Keeping and preparing fresh herbs and spices can be challenge, we love herbs in a tube. Our favorite are from Gourmet Garden. Their herbs are organically grown, simply washed, chopped, blended and packed into tubes so all you have to do is squeeze out what you need. The tubes keep the herbs fresh for months.
  • Purchase chopped and minced garlic and ginger in jars in your produce section.
  • Potatoes can be sliced if cubes are too challenging.
  • You can purchase chicken strips and either cut to 1 inch pieces or simply create the dish with strips.
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