Here’s a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. —Sarah Newman, Mahtomedi, Minnesota
Indonesian Peanut Chicken
Indonesian Peanut Chicken
Prep Time
15 min
Cook Time
4 hours
Yield
6 servings
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup chopped onion
- 1/3 cup water
- 1/4 cup reduced-fat creamy peanut butter
- 3 tablespoons chili sauce
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 3 cups hot cooked brown rice
- 6 tablespoons chopped salted peanuts
- 6 tablespoons chopped sweet red pepper
- Julienned green onions, optional
Directions
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts
1 each: 353 calories, 12g fat (2g saturated fat), 63mg cholesterol, 370mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
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