Chicken Saute with Rice and Peas
A little reduced fat peanut butter imparts tremendous flavor to this dish without adding lots of calories and fat. The rice contributes additional B vitamins; peas provide folate.
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Nutrition Score per serving
n/a
Serves: 4
Cook Time: 5-7 minutes
Ingredients
| 1 | lb | skinless, boneless chicken breasts, cut into thin strips |
| 1⁄4 | Salt and ground black pepper to taste | |
| 1⁄4 | c | reduced-sodium chicken broth |
| 1 | c | reduced-fat creamy peanut butter |
| 2 | c | cooked instant white or brown rice |
| 1 | c | frozen green peas, thawed |
Instructions
Saute chicken in a large nonstick skillet over medium-high heat until golden brown on all sides and cooked through, about 3-5 minutes (or grill or broil it). Season with salt and pepper.
In a small saucepan, combine broth, peanut butter and soy sauce. Simmer 2 minutes, until hot, stirring with a wire whisk (or you can microwave on high for 1 minute).
Cook rice according to package directions. Remove from heat and stir in peas. If desired, season with salt and pepper.
Serve chicken strips with peanut sauce, rice mixture on the side.
