Chicken & Peppers with Peanut Sauce




Pictured: a delicious and nutritious meal! Not pictured: a destroyed kitchen, overcooked chicken, and a kiddo and mama having melt-downs on the kitchen floor. We’re working on balance, people. We’ll get there.


3 chicken wings, sliced into strips
1 head broccoli
2 carrots
1 onion
1 green pepper
2 banana peppers
1 1/2 c rice
2 T curry powder
1 T paprika
Olive oil

Peanut sauce:
1/4 c peanut butter
1/4 c coconut milk
1/4 c water
1 T apple cider vinegar
1 T soy sauce
1 T honey
one garlic clove, chopped
one-inch chunk garlic, chopped
1 T lemon juice


Heat the oven to 400 degrees. Start the rice on the stove (add 3 c water to the 1 1/2 c rice). Chop the chicken, and season with curry and paprika and S&P. Spread on a cookie sheet and drizzle with olive oil. Chop the vegetables, drizzle with olive oil, and spread on a separate cookie sheet. Cook for about 20 minutes, or until both the chicken and vegetables are cooked through.

While cooking, put the peanut sauce ingredients in a food processor and blend together. Serve over rice (or quinoa) with the chicken and vegetables topped with the peanut sauce and garnished with cilantro. Add hot sauce if needed.

1 Comment

Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: