Recipe: Asian Chicken with Peanut Sauce

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Peanut sauce is savory, a little sweet, a little spicy, and of course, peanutty. This version gets a low-fat makeover by using peanut flour, but you can also use peanut butter if you don’t have peanut flour on hand. (I know it’s not exactly a staple in most people’s kitchens.) Broccoli slaw is pre-shredded broccoli, cabbage and carrots. You can find it near bagged salads in most grocery stores. It’s wonderfully effort-saving!

Asian Chicken with Peanut Sauce

Makes 3 servings



Peanut sauce
  • 1 cup chicken broth 
  • ¼ cup peanut flour (or 2 tablespoons natural peanut butter)
  • 2 teaspoons soy sauce 
  • 1 tablespoon sriracha (Thai hot sauce)
  • 1 tablespoon granulated Splenda (or sugar or honey)
Other ingredients
  • 12 green onions, cut into 2" pieces
  • 12 oz bag broccoli slaw (or julienned vegetables of your choice) 
  • 3 cloves garlic, minced
  • 1 lb. skinless chicken breast, cut into 2" pieces
  • 2 tablespoons peanuts, chopped


How to:

  1. In a small saucepan, combine broth, peanut flour or peanut butter, soy sauce, sriracha, and Splenda.  Stir and bring to a simmer. Keep simmering over low heat while preparing rest of meal. 
  2. In a large nonstick skillet, combine onions, broccoli slaw and ½ c of peanut sauce. Cook over medium high heat until vegetables are tender and sauce is absorbed into vegetables, 5-8 minutes. Transfer to serving dish and cover to keep warm. 
  3. Return pan to stove, and add chicken, garlic, and 2 tablespoons peanut sauce. Cook over medium high heat until chicken is cooked through. 
  4. Serve chicken over vegetables, and spoon remaining peanut sauce over all. Garnish with chopped peanuts. 


Serving information:
Per serving:
  • 297 calories
  • 5g total fat
  • 1g saturated fat
  • 15g total carbohydrate
  • 7g dietary fiber
  • 47g protein

With peanut butter instead of peanut flower:

  • 330 calories
  • 9g total fat
  • 2g saturated fat
  • 15g total carbohydrate
  • 6g dietary fibre
  • 44g protein
Have you tried this recipe?:
let us know in the comments what you think