indonesian

Spicy Peanut Chicken with Rice Cakes and Bean Sprouts

This simmered dish pairs boneless skinless chicken breast, thinly sliced with rice cakes, sliced, bean sprouts and peanut butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

40 g Protein

48 g Carbohydrates

34 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

111g boneless skinless chicken breast, thinly sliced 118 kcal
118g rice cakes, sliced 153 kcal
89g bean sprouts 27 kcal
26g peanut butter (smooth) 153 kcal
66g coconut milk (canned) 130 kcal
9g sweet soy sauce 6 kcal
9g chili paste 16 kcal
6g garlic, minced 9 kcal
4g vegetable oil 35 kcal
59g water 0 kcal

Cooking instructions

garlicvegetable oil
Heat the vegetable oil in a small saucepan over medium heat. Add garlic and cook 30 seconds until fragrant.
peanut butter (smooth)coconut milk (canned)sweet soy saucechili paste
Add peanut butter, coconut milk, chili paste, and sweet soy sauce. Whisk until smooth and gently simmer 2 minutes.
sweet soy saucewater
Add water gradually until the sauce is thick but pourable.
boneless skinless chicken breastsweet soy sauce
Add chicken and simmer in the sauce until cooked through, about 5 to 7 minutes, stirring often to prevent sticking.
rice cakeswater
Warm the rice cakes by steaming or briefly simmering in hot water until soft, then drain.
boneless skinless chicken breastrice cakesbean sproutspeanut butter (smooth)sweet soy sauce
Arrange rice cakes and bean sprouts in a bowl. Spoon the peanut chicken sauce over the top and serve warm.