Tasty Morsels: Chicken and Veggies in Peanut Sauce

I am NOT a foodie photog.  I can’t quite seem to get the picture perfect food shots like Rachel over at Following in My Shoes or Alysa over at InspiredRD.  {Seriously, go check out their amazing sites and images} I’m mostly ok with that… and somewhat hoping that with enough practice, maybe I’ll get better.  Until I do, you have my apologies for the image I’m about to share… it really was the best of about a dozen pics I took night before last.

I’d also like to state for the record that anything in a peanut sauce will NOT photograph well… don’t argue with me, just take my word for it. {And yes, for those who follow me on Facebook, THIS was the dish I burned my hand trying to take the picture of}

So this week is the kick off the latest Mamavation Mom Campaign.  We are throwing a LOT of information at this round of Moms in a short amount of time.

One of the first questions I’ve seen on twitter and Facebook is “What do I eat” – you see, with Mamavation, we are all about teaching you to fish.  That makes it easier to stick with after the 7 weeks.  We work off of a set of exchanges – similar to the Mayo Clinic’s Diabetic exchange plan.  It’s awesome really but when you are first learning and you see that your dinner might be :

-3 vegetables
-1 fat-free milk
-3 lean meat
-2 fat

It’s easy to get lost… I mean sure, you can pile your plate with veggies, 3 oz of chicken, a glass of milk… but after a while that might get old…. and what about recipes?  How do you take a recipe and see what it translates to when it comes to exchanges???  I know these questions because they are the ones I asked.

So, I’m challenging myself to come up with recipes that fit in with the meal plans – mostly for myself but hey, if it helps you, AWESOME.

The other night I was in the mood for peanut sauce.  I love peanut sauce but I wondered how would I fit it into the meal plan… not to mention, anything off the store shelves would be laden with chemicals and crap I don’t want to eat… so to the kitchen I went to play.

Keep in mind that I am often cooking for 1… 2 with leftovers.  so this recipe serves two – which is perfect if you make something different for your kidlets or easy enough to multiply for the whole family.

Chicken & Veggies in Peanut Sauce - {Slightly Off Kilter}

Recipe: Chicken and Veggies in Peanut Sauce


  • 2 tsp olive oil
  • 2 cloves garlic – chopped
  • 6 oz chicken – breast or thigh cubed
  • 1 cup broccoli
  • 1 cup brussel sprouts
  • 1 cup mushrooms
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 Tablespoons Peanut Butter
  • 1/2 cup of water
  • 2 Tablespoons Lime Juice
  • 2 Tsp Sriracha Hot Chili Sauce


  1. Heat olive oil in a pan (I prefer a cast iron skillet so I can transfer to the oven which is an optional step) and add chopped garlic, Brussels sprouts, Broccoli, coriander, and cumin
  2. Cook for 2-3 minutes on medium then add chicken
  3. Cook another 2-3 minutes, stirring constantly, before adding the mushrooms
  4. Cook until chicken is cooked through because no one wants raw chicken
  5. move chicken and veggies off to the sides of the pan, making an opening in the middle
  6. Add water (which BTW helps to deglaze the pan you are using – a fancy way of saying it gets the good bits o’ flavor off the bottom) int he opening you just created
  7. Add peanut butter – It really doesn’t matter if you use crunchy or creamy in my opinion… I like the fresh ground I get from my store because I like chucks of peanuts for added texture
  8. Stir until water and peanut butter are combined.
  9. Add in Sriracha Hot Chili Sauce if you so desire (some don’t like it, I think it makes so many things that much better)
  10. Stir everything to give all of the veggies and chicken a nice coating of sauce

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2

My rating 4 stars:  ★★★★☆ 1 review(s)

Microformatting by hRecipe.

Nutritional info provided by CalorieCount.com

Nutritional info provided by CalorieCount.com

This recipe is very flexible… make whatever changes you need to to suit the tastes of your family or yourself.  I was on a quest to make a delicious dinner with items I had on hand that fit within the constraints of the meal plan.

If you don’t like the veggies I used, pick the ones you prefer.

Not a fan of Sriracha?  Leave it out (but I personally think it adds a nice kick)

How does this play in with the meal plan I mentioned above?  Unless I can’t count – exchanges for this recipe are 2 fat, 3 protein, 1.5 veg.  That means you still have room for a salad on the side to round things out nicely.

Or, add even more veggies to the mix to get them all in.

**side note – the nutritional information provided is courtesy of CalorieCount.com and used chicken thighs for the calculation.  Obviously this would be different if chicken breasts were used**



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