Indonesian Peanut Chicken

Total Time Prep: 15 min. Cook: 4 hours

Yield 6 servings

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

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.

Recipe Creator