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. 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. 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. 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.
