Spicy Peanut Chicken

Gluten Free
Dairy Free
Health score
13%
Spicy Peanut Chicken
25 min.
4
272kcal

Suggestions


Are you ready to spice up your dinner routine? Look no further than this delicious Spicy Peanut Chicken! This dish is not only bursting with flavor but is also gluten-free and dairy-free, making it a perfect choice for those with dietary restrictions. In just 25 minutes, you can whip up a meal that serves four, making it ideal for family dinners or meal prep for the week ahead.

The combination of tender chicken, vibrant red bell peppers, and crunchy dry-roasted peanuts creates a delightful texture and taste that will leave your taste buds dancing. The sauce, made from a harmonious blend of chicken broth, soy sauce, and a kick of cayenne pepper, brings everything together in a rich, savory embrace. Each bite is a perfect balance of heat and sweetness, thanks to the addition of sugar and vinegar.

Whether you're looking for a quick lunch, a satisfying main course, or a flavorful dinner option, this Spicy Peanut Chicken is sure to impress. It's not just a meal; it's an experience that will transport you to the bustling streets of your favorite Asian market. So grab your wok, gather your ingredients, and get ready to enjoy a dish that’s as fun to make as it is to eat!

Ingredients

  • 0.3 cup chicken broth (from 32-ounce carton)
  • tablespoon cornstarch 
  • tablespoon sugar 
  • tablespoons soya sauce 
  • tablespoon vinegar white
  • 0.3 teaspoon ground pepper red (cayenne)
  • tablespoon vegetable oil 
  • pound chicken thighs boneless skinless cut into 3/4-inch pieces
  •  garlic clove finely chopped
  • teaspoon ginger grated
  • medium bell pepper red cut into 3/4-inch pieces
  • 0.3 cup roasted peanuts 
  • tablespoons spring onion sliced

Equipment

  • frying pan
  • wok

Directions

  1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  2. Heat wok or 12-inch skillet over high heat.
  3. Add oil; rotate wok to coat side.
  4. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center.
  5. Add bell pepper; stir-fry 1 minute.
  6. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts.
  7. Sprinkle with onions.

Nutrition Facts

Calories272kcal
Protein38.95%
Fat46.58%
Carbs14.47%

Properties

Glycemic Index
69.02
Glycemic Load
2.67
Inflammation Score
-7
Nutrition Score
16.98130440712%

Flavonoids

Luteolin
0.18mg
Kaempferol
0.05mg
Myricetin
0.01mg
Quercetin
0.4mg

Nutrients percent of daily need

Calories:272.23kcal
13.61%
Fat:14.2g
21.85%
Saturated Fat:2.63g
16.46%
Carbohydrates:9.93g
3.31%
Net Carbohydrates:7.99g
2.91%
Sugar:4.56g
5.07%
Cholesterol:108.02mg
36.01%
Sodium:713.03mg
31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.71g
53.43%
Vitamin C:39mg
47.27%
Vitamin B3:8.86mg
44.32%
Selenium:26.93µg
38.48%
Vitamin B6:0.66mg
32.77%
Phosphorus:282.38mg
28.24%
Vitamin A:1040.97IU
20.82%
Manganese:0.41mg
20.7%
Vitamin B5:1.67mg
16.67%
Vitamin K:17.32µg
16.5%
Vitamin B2:0.26mg
15.52%
Zinc:2.12mg
14.12%
Magnesium:55.13mg
13.78%
Potassium:472.81mg
13.51%
Vitamin B12:0.73µg
12.14%
Vitamin B1:0.17mg
11.25%
Folate:37.3µg
9.33%
Iron:1.62mg
9%
Copper:0.17mg
8.56%
Fiber:1.94g
7.74%
Vitamin E:1.01mg
6.76%
Calcium:30.93mg
3.09%