Salsa Soy Peanut Chicken
Salsa Peanut Chicken recipe
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
|
|
| 1 ½ | each |
green bell peppers
cut into pieces |
|
| ¾ | cup |
salsa
|
|
| 1 ½ | tablespoons |
peanut butter
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
low sodium |
|
| 1 ½ | teaspoons |
ginger root
shredded |
|
| 1 ½ | teaspoons |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breast halves, boneless, skinless
|
|
| 1.5 | each |
green bell peppers
cut into pieces |
|
| 177 | ml |
salsa
|
|
| 23 | ml |
peanut butter
|
|
| 23 | ml |
soy sauce, tamari
low sodium |
|
| 7.5 | ml |
ginger root
shredded |
|
| 7.5 | ml |
garlic
minced |
|
Directions
Rinse chicken and pat dry.
Cut into bite sized pieces.
Spray a large skillet with vegetable oil.
Place over medium high heat.
Add chicken and green pepper to hot skillet.
Cook 5 minutes or until chicken is tender and no longer pink.
Stir in remaining ingredients.
Cook and stir until thickened and bubbly, about 3 minutes.
