Publix Kitchen: Spicy Peanut Chicken

with Sweet Potatoes and Zoodles


Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes. 

Click here to print the recipe

1 teaspoon fresh ginger, peeled/grated
1/4 cup roasted peanuts, coarsely chopped
1 medium red bell pepper, coarsely chopped
2 cloves fresh garlic, finely chopped
1 lb boneless, skinless chicken thighs
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon brown sugar
3 tablespoons canola oil, divided
1/2 lb sweet potato (or butternut squash) spirals
1 lb zucchini squash spirals

1.    Preheat large, nonstick saute pan on medium-high 2-3 minutes. Whisk peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, garlic, ginger, and 2 tablespoons oil until combined.
2.    Place remaining 1 tablespoon oil in pan, then add chicken; cook 2-3 minutes, stirring occasionally, or until brown. Add sweet potatoes, red pepper, and one-half peanut butter mixture; cook and stir 3-4 minutes or until sweet potatoes are tender and chicken is 165°F.
3.    Remove pan from heat. Stir in zucchini spirals and remaining-half peanut butter mixture until blended and hot. Sprinkle with peanuts; serve .

CALORIES {per 1/4 recipe} 640kcal; FAT 47.00g; SAT FAT 9.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 600mg; CARB 32g; FIBER 2.00g; SUGARS 15g; PROTEIN 27g; CALC 4%; VITA 0%; VIT C 0%; IRON 10%