Asian Chicken with Peanut Sauce

This peanut sauce gets a low-fat makeover thanks to peanut flour.

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This recipe for asian chicken has a low-fat peanut sauce, thanks to peanut flour. Using it instead of peanut butter saves 5g of fat per serving, but you can use peanut butter if you don’t have peanut flour on hand. Save time by using broccoli slaw (preshredded broccoli, cabbage, and carrots) in place of julienned vegetables. You can find it near bagged greens in most grocery stores.

Asian Chicken with Peanut Sauce

  • Serves: 3
  • Total time: 20 minutes


  • 2 green onions, cut into 2-inch pieces
  • 5 cups vegetables of your choice, julienned, or bagged broccoli slaw
  • 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 2 Tbsp. peanuts, chopped

Peanut Sauce

  • 1 cup chicken broth
  • ¼ cup peanut flour (or 2 Tbsp. natural peanut butter)
  • 1 Tbsp. sriracha sauce
  • 1 Tbsp. honey
  • 2 tsp. soy sauce


  1. Step 1

    In a small saucepan over low heat, combine all sauce ingredients. Stir and bring to a simmer. Keep simmering over low heat while preparing rest of meal, at least 2 minutes.

  2. Step 2

    In a large nonstick skillet, combine onions, julienned vegetables, and ½ cup peanut sauce. Cook over medium-high heat until vegetables are tender and sauce is absorbed, 5–8 minutes. Transfer to serving dish and cover to keep warm.

  3. Step 3

    Return pan to stove, and add chicken, garlic, and 2 tablespoons peanut sauce. Cook over medium-high heat until chicken is cooked through.

  4. Step 4

    Serve chicken over vegetables, and spoon remaining peanut sauce over all. Garnish with chopped peanuts.

Per serving (with peanut flour): 312 calories, 4 g fat, 20 g total carbohydrate, 7 g dietary fiber, 45 g protein
Per serving (with peanut butter): 342 calories, 9 g fat, 20 g total carbohydrate, 6 g dietary fiber, 44 g protein

Adapted from Racing Weight Cookbook: Lean, Light Recipes for Athletes by Matt Fitzgerald and Georgie Fear with permission of VeloPress.