Peanut Butter Thai Chicken

We have a Chinese/Thai restaurant here in Germany which we love, and visit much more than we should, but that doesn't mean that sometimes we want to save money/not have to go out in the cold/eat healthier and make our own Asian food. Our friends must know this because for his birthday we got given two amazing Asian cookbooks which have a slew or recipes we want to try.

To start our quest of finding a good selection of Asian recipes we made peanut butter chicken. Of course, as the American she thinks the idea of peanut butter with anything is great! He thinks it cannot be very healthy, but she proved him wrong and made this pretty low-fat but tasty dish.

For peanut butter chicken you need:

80 g dry rice
240 g chicken breast
1 tsp oil
250 ml tomato juice (about 1 cup)
500 g mixed vegetables (we use less chicken and more vegetables than this)
5 tsp peanut butter (creamy not chunky)
1 tsp curry
salt, pepper, chili flakes




Cook rice according to directions. While rice is cooking, season cut chicken into squares, season with salt and pepper and cook with oil for about 5 minutes.

We go heavy on the veggies, light on the chicken

Add tomato juice, vegetables, peanut butter, and curry. Cook covered for at least 10 minutes or as long as it is needed for vegetables to be cooked through. We use a mix of fresh veggies (zucchini, onion, bell pepper, sprouts) and a frozen Asian vegetable mix.

Once vegetables are cooked and the sauce thickens add any other spices you might want. 

We use chili flakes.

Serve with rice and enjoy! 1/2 has about 500 calories...not bad for such filling and delicious food!