Peanut Chicken with Vegetables

by Peter
(La Nucia, Costa Blanca, Spain)

Peanut Chicken with Vegetables <br> looks good, tastes better

Peanut Chicken with Vegetables
looks good, tastes better

Servings: 6

Total Time: 30 minutes
Prep Time: 30 minutes

Recipe Ingredients

(Either used a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix)
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
  • 1 teaspoon minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

  • Put a large pot of water on to boil for cooking pasta.
  • Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil.
  • Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes.
  • Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions.
  • Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more.
  • Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh.
  • Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
  • Serve warm or chilled.

Make Ahead Tip
Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
Recipe Nutrition
Per serving: 363 calories; 12 g fat ( 2 g sat , 0 g mono ); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.
Nutrition Bonus: Selenium (58% daily value), Fiber (27% dv), Vitamin C (25% dv), Magnesium (19% dv).
Changes: 2 starch, 1 1/2 vegetable, 3 lean meat
Special Health Consideration(s):
Healthy Weight - Low Cholesterol - Low Sodium - Low Sat Fat - High Fiber - Low Calorie - Diabetes Appropriate - Heart Healthy

(Source: Webbites Newsletter, WebMD Recipe from

Comments for Peanut Chicken with Vegetables

Average Rating starstarstarstarstar

Click here to add your own comments

Nov 18, 2011
Looks Deliciousm- Thanks for Sharing
by: Mar

Hi Peter,

This recipe sounds both delicious and healthy. I can't wait to try it out.

Contributing Editor

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Healthy Dinner Recipes.