Skinny Chicken Peanut Stew

Skinny Chicken Peanut Stew

Skinny Chicken Peanut Stew

1 hour

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
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Ingredients
  • 1/2 lb. fresh baby spinach leaves, rinsed and chopped
  • 2 tsp. brown sugar
  • 1/4 tsp. Chili Powder
  • 2 c. fat free chicken broth
  • 3 cloves garlic, minced
  • 1 Tbsp. ginger root, minced
  • 2 Tbsp. Grapeseed Oil
  • 1 large onion, chopped
  • 1 large orange pepper, sliced thin and cut into 2-inch pieces
  • 4 Tbsp. peanut butter
  • 3 plum tomatoes, chopped
  • Salt and pepper to taste
  • 1 tsp. Sesame Oil
  • 1 lb boneless skinless chicken breast, thinly sliced in bite-sized pieces
Instructions

Combine the grapeseed oil with the sesame oil, a pinch of salt, lots of black pepper, the chili powder, minced ginger, brown sugar and garlic.Toss the chicken in the oil mixture and let it marinate for 15 minutes.

Heat a pan over medium-high heat and add the chicken mixture.

Let it cook undisturbed for two minutes, then turn the mixture over and cook for another two minutes to let it brown. Stir, then cook for another five minutes while stirring occasionally.

Add the peanut butter, broth, and tomatoes. Bring it to a boil, reduce it to a simmer, and cook, 20-25 minutes uncovered.Taste and adjust seasonings (salt, pepper, chili powder, brown sugar) as needed.Stir in the spinach, and turn off the heat as soon as it wilts.

Serve over rice.

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