Chicken and Cabbage over a Peanut Chili Sauce

Name: Chicken and Cabbage over a Peanut Chili Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 lb boneless skinless chicken breast; 1 tbsp (15 g) olive oil, or natural peanut butter or sesame oil; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; 1/2 tsp salt, to taste; 1/4 tsp ground ginger; 1 tbsp (15 g) olive oil, or natural peanut butter or sesame oil; 1 lb carrots, small dice; 2 onions, small dice; 14 oz coleslaw mix; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; 1/2 tsp salt, to taste; 1/4 tsp ground ginger; 1/2 cup (52 g) PB2; 1/4 cup (60 g) low sodium soy sauce; 1/4 cup (60 g) apple cider vinegar; 1/4 cup (60 g) water; 2 tbsp (36 g) gochujang; 1 tsp (4 g) cornstarch; 1/4 tsp ground ginger; 1 tsp (5 g) Sesame oil, optional; peanuts, optional, for garnish

6 steps

Prep:30minCook:30min

I'm a big sucker for peanut butter. As an American, the glorious nut nectar is normally only used for sweet things, which I think is a missed opportunity. The sauce here takes some great Asian inspiration, and tastes fantastic on vegetables, chicken, and a side of brown rice. I use PB2 here, as it's easier to mix into the sauce, and it also boosts the protein content. Feel free to swap the olive oil and cook in natural peanut butter instead for even more flavor.

Updated at: Thu, 15 Feb 2024 19:27:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories330.2 kcal (17%)

Total Fat7.8 g (11%)

Carbs23.3 g (9%)

Sugars10.4 g (12%)

Protein40.3 g (81%)

Sodium733.6 mg (37%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Wash and cut the vegetables. Add the onions and carrots to a large pot or pan with oil. Cook over medium heat (covered) with salt until soft

onions2

carrots1 lb

olive oil15g

salt½ tsp

Step 2

When the carrots are about half done, add in the coleslaw mix and the rest of the spices. Mix, cover, and cook to reduce it down

garlic powder1 tsp

black pepper½ tsp

onion powder1 tsp

ground ginger¼ tsp

salt½ tsp

coleslaw mix14 oz

paprika1 tsp

Step 3

Meanwhile, as the vegetables cook, get started on the chicken. Preheat your oven to 400F, and line a large cookie sheet with parchment paper

Step 4

Thinly slice your chicken breast, and add to a large bowl. Mix in the oil and spices, and transfer to your sheet. Roast for about 12 minutes, or until the chicken just reaches 165F. Let the chicken rest for a few minutes before slicing

boneless skinless chicken breast2 lb

olive oil15g

paprika1 tsp

garlic powder1 tsp

onion powder1 tsp

black pepper½ tsp

salt½ tsp

ground ginger¼ tsp

Step 5

As the chicken rests and the vegetables cook, prepare your sauce in a large glass

ground ginger¼ tsp

cornstarch4g

gochujang36g

water¼ cup

low sodium soy sauce¼ cup

apple cider vinegar60g

pb 2½ cup

Sesame oil5g

Step 6

Cut the chicken into cubes, and add to the pan. Pour the sauce over it, and mix to fully combine. The cornstarch should thicken the sauce when heated. Optionally, garnish with peanuts, and serve over some brown rice