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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
300 kcal 2000 kcal
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Estimated macros per portion

41 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

  1. garlicvegetable oil
    Heat the vegetable oil in a small saucepan over medium heat. Add garlic and cook 30 seconds until fragrant.
  2. 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.
  3. sweet soy saucewater
    Add water gradually until the sauce is thick but pourable.
  4. 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.
  5. rice cakeswater
    Warm the rice cakes by steaming or briefly simmering in hot water until soft, then drain.
  6. 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.

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