1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (246g) Recipe makes 4 servings |
||
| Calories 467 | ||
| Calories from Fat 228 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.4g | 39% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 12.1g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.2g | ||
| Cholesterol 93mg | 31% | |
| Sodium 210mg | 8% | |
| Potassium 530mg | 15% | |
| Total Carbohydrate 25.8g | 8% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 20.6g | ||
| Protein 35.6g | 71% | |
people who like this recipe also like:
Pasta with Sausage, Tomatoes, and Cream
By: GinnyP
By: mama's kitchen
By: PaulaG
By: ratherbeswimmin'
Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and crushed
- 2-3 teaspoons curry powder
- 4 chicken breasts, skinned and cut into strips
- 1/4 cup honey
- 1/4 cup peanut butter
- 1/2 cup chicken stock
Directions
1
Fry the onion in the oil until soft.2
Add the garlic and curry powder and fry for 2 minutes.3
Add the chicken and cook for 5 minutes or until juices run clear.4
When the chicken is cooked, add the honey, peanut butter and stock.5
Combine well.6
Simmer for 10 minutes until the sauce is thick.7
Serve over rice.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Chicken Breasts With Peanut Sauce recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 60 mins
- Dietary > Kosher
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: ErikaBeMe79
On Mar 3, 2008
This recipe is absolutely DELICIOUS. It's been in my "to try"folder for awhile, and I finally made it today. My husband is working this evening, so I made it for our lunch. I did make a change- I don't like onion, so I skipped the first step. Because of that, instead of adding the curry powder to the cooking onion, I just added the curry powder in when I made the honey/peanut butter/stock sauce. I used all 3 teaspoons and definitely recommend that if you enjoy curry (as we do, and can't imagine this recipe without it!!).. the curry made this sauce out of this world. My only other change was to use 1.5 pounds of chicken, and I doubled the sauce (we like to pour lots on our rice). I was worried that (after I doubled) 1/2 cup honey would be very sweet, but when the whole mixture is put over the rice... it's toned down. My 2 year old daughter LOVED this meal. Will most certainly make again (and again). Thanks!
From: lazyme
On Jul 5, 2006
I love this recipe!! Besides being easy, it tastes great. I did add some red pepper flakes as another reviewer suggested and it was perfect.
From: Liz McKeown
On Dec 2, 2004
This was amazing! It was quick and easy to make but tasted like so much time went into it. It was no more work than any average weeknight meal but seemed like something I'd spend hours preparing for a dinner with friends. I also doubled the sauce recipe (using 1.5 lbs of chicken breasts) and was glad I did. The only other changes I made were to substitute shallots for the onion and I had to use water instead of stock (thought I had some but didn't!). It tasted fine to us but I do think I'll use actual stock next time. And there will certainly be many next times- DH paid this recipe his highest compliments as we ate: "Let's definitely add this to the rotation."
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved