Craving something cozy and healthy? Try Chicken Peanut Stew, packed with tender chicken, fresh veggies, and a delicious peanut twist. Totally satisfying!
I remember the first time I heard about using peanut butter as an ingredient in soups and stews and thinking that it sounded incredibly nasty. I’m so glad I threw caution to the wind and gave it a try!
The only downside to peanut butter is the high-fat content. Total bummer. I’ve been buying organic powdered peanut butter lately and absolutely adore it as a low-fat alternative!
I swear, you can’t tell the difference unless you’re eating it straight out of the jar. Which you shouldn’t do, because it is powder. I think there should be more peanut butter powder recipes in the world, so here is my first.
Table of Contents
Reasons to Love This Chicken Stew
- The Chicken Peanut Stew recipe is low calories, making it a guilt-free indulgence.
- This Chicken Peanut Stew is packed with vibrant vegetables, adding both color and nutrition.
- This dish pairs well with rice or bread, making it a complete and satisfying meal.
Recipe Ingredients
- Powdered Peanut Butter: Gives a creamy, nutty taste and adds richness and a unique twist to the stew.
- Ginger Root: Provides a warm, spicy flavor.
- Chili Powder: Adds a mild heat and balances the sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
- Spicy Variation: You can also add a diced hot pepper, cayenne pepper, or red pepper flakes to create a spicy stew. This will give your Chicken Peanut Stew an extra kick.
- Vegetarian Option: Replace chicken with firm tofu or chickpeas. They absorb the stew’s flavors well.
How to Make Chicken Peanut Stew
Step #1: 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.
Step #2: Mix it with the chicken and let it marinate for 15 minutes.
Step #3: 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.
Step #4: Add the powdered peanut butter, broth, and tomatoes. Bring it to a boil, reduce it to a simmer, and cook for 20-25 minutes uncovered.
Step #5: Taste and adjust seasonings (salt, pepper, chili powder, brown sugar) as needed.
Step #6: Stir in the spinach, and turn off the heat as soon as it wilts.
Step #7: Serve over rice.
Expert Tips
- Peanut Butter Consistency: If using natural peanut butter, slightly warm it in the microwave to make it easier to mix into the stew, ensuring a smooth and creamy texture.
- Simmering Time: Make sure you don’t cut the simmer time short. The proper simmer time deepens the flavors and tenderizes the chicken, making for a richer stew.
Frequently Asked Questions
Yes, you can use chicken thighs, drumsticks, or wings instead of chicken breast. These parts will add extra flavor and moisture to the stew, making it even more delicious. Just ensure they are boneless and skinless for the best results.
Chicken Peanut Stew pairs well with steamed rice, quinoa, or couscous. A side of sautéed vegetables or a simple green salad also complements the stew perfectly.
Storage Info
Store Chicken Peanut Stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm it on the stove over medium heat until hot, stirring occasionally. Alternatively, you can reheat individual portions in the microwave, covered, for 2-3 minutes, stirring halfway through.
More Stew Recipes That You’ll Love
Chicken Peanut Stew Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 lb boneless skinless chicken breast - thinly sliced in bite-sized pieces
- 1 large onion - chopped
- 1 large orange pepper - sliced thin and cut into 2-inch pieces
- 3 cloves garlic - minced
- 1 tbsp. ginger root - minced
- 3 plum tomatoes - chopped
- 1/2 lb. fresh baby spinach leaves - rinsed and chopped
- 2 tbsp. Grapeseed Oil
- 1 teaspoon Sesame Oil
- 1/4 tsp. Chili Powder
- 2 tsp. brown sugar
- 4 tablespoons Reduced-Fat Powdered Peanut Butter - you can substitute regular PB, but adjust nutrition information
- 2 c. fat free chicken broth
- Salt and pepper to taste
Instructions
- Combine the grapeseed oil with the sesame oil, a pinch of salt, lots of black pepper, chili powder, minced ginger, brown sugar, and garlic.
- Mix it with the chicken 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 powdered peanut butter, broth, and tomatoes. Bring it to a boil, reduce it to a simmer, and cook for 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.
NOTES
Nutrition
The sauce has that smooth, nutty taste that coats everything. Perfect with rice on the side.
Does the 7SP include the rice or just for the stew? I’ve never cooked with peanut butter before except for pad thai, but this sounds good!