Directions:
- Melt butter and oil together. Brown chicken breasts, remove, and keep warm.
- Saute onion, pepper and garlic for 5 minutes.
- Add ginger, coriander, and cayenne and black pepper.
- Add brown sugar, tomato paste, and chicken broth.
- Return breasts to skillet, cover, and simmer for 30 minute.
- Remove chicken, boil sauce down for about 5 minutes.
- Puree mixture in blender (1/2 at a time), then return to pan.
- Add peanut butter to melt, mix well.
- Reheat chicken breasts and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.04 Kcal (1403 kJ) | ||
| Calories from fat | 143.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 25% | |
|---|---|---|---|
| Cholesterol | 121.12mg | 40% | |
| Sodium | 929.55mg | 39% | |
| Potassium | 815.68mg | 17% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 42.56g | 85% | |
| Vitamin C | 18mg | 30% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.62 Kcal (430 kJ) | ||
| Calories from fat | 43.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 25% | |
|---|---|---|---|
| Cholesterol | 37.1mg | 40% | |
| Sodium | 284.71mg | 39% | |
| Potassium | 249.84mg | 17% | |
| Total Carbs | 2.34g | 3% | |
| Sugars | 1.16g | 15% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 13.04g | 85% | |
| Vitamin C | 5.5mg | 30% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.9mg | 3% | |
* 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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