Directions:
- Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes.
- Heat vegetable or peanut oil in skillet and saute chicken until cooked through.
- Refrigerate chicken.
- Saute onions and peppers until tender in vegetable or peanut oil.
- Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes.
- Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes.
- Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer.
- Add cooked chicken.
- Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes).
- Remove from heat and cool.
- Freeze in bags or pans.
- Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.56 Kcal (1384 kJ) | ||
| Calories from fat | 124.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.89g | 21% | |
|---|---|---|---|
| Cholesterol | 101.84mg | 34% | |
| Sodium | 652.84mg | 27% | |
| Potassium | 978.26mg | 21% | |
| Total Carbs | 14.52g | 5% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 40.85g | 82% | |
| Vitamin C | 39.9mg | 66% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 10.2mg | 57% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.05 Kcal (352 kJ) | ||
| Calories from fat | 31.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 21% | |
|---|---|---|---|
| Cholesterol | 25.89mg | 34% | |
| Sodium | 165.99mg | 27% | |
| Potassium | 248.73mg | 21% | |
| Total Carbs | 3.69g | 5% | |
| Sugars | 1.86g | 29% | |
| Dietary Fiber | 0.92g | 14% | |
| Protein | 10.39g | 82% | |
| Vitamin C | 10.1mg | 66% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 2.6mg | 57% | |
| Calcium | 10.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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