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, crunchy dry-roasted peanuts, and vibrant bell peppers creates a delightful texture and taste that will leave your taste buds dancing. The secret lies in the rich sauce made from chicken broth, soy sauce, and a hint of cayenne pepper, which adds just the right amount of heat to elevate the dish. With a caloric count of only 272 kcal per serving, you can indulge without the guilt!

This Spicy Peanut Chicken is versatile enough to be enjoyed for lunch, dinner, or as a main course at any gathering. Serve it over rice or quinoa for a complete meal, or enjoy it on its own for a lighter option. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and quick, ensuring that you can enjoy a gourmet experience without spending hours in the kitchen. Get ready to impress your family and friends with this mouthwatering dish!

Ingredients

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

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%