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Asian Chicken Stuffed Peppers
Tender chunks of chicken in a mildly sweet peanut sauce topped with cashews and green onions and cilantro.
Course
Main Course
Cuisine
Asian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
468
kcal
Author
Chellie Schmitz
Ingredients
2
pounds
boneless, skinless chicken breasts, finely diced
2
cups
water chestnuts, finely diced
1
onion, finely diced
3
cloves
garlic, finely chopped or run through a press
1
tbsp
fresh ginger, grated
1 tsp ground ginger can be substituted
2
tbsp
sesame oil
2
tbsp
soy sauce
1
tsp
rice vinegar
2
tsp
honey
1/2
cup
hoisin sauce
3
tbsp
natural creamy peanut butter
6
colored bell peppers, halved lengthwise
1/2
cup
cashews
2
green onions, sliced
cilantro for garnish
Instructions
Preheat oven to 350.
Heat oil in a large skillet.
Add onion and saute’ until tender, 3-5 minutes.
Add chicken and cook until cooked through.
Add water chestnuts, garlic, ginger, soy sauce, vinegar, honey, peanut butter and hoisin sauce, stir until combined, simmer for 5-10 minutes.
Remove from heat and spoon chicken into pepper halves.
Bake for 20 minutes.
Garnish with green onions, cashews and cilantro.
Notes
To make ahead, prepare the filling, stuff the peppers, and cover and store in the refrigerator. Bake within a day or two.
Nutrition
Calories:
468
kcal
|
Carbohydrates:
36
g
|
Protein:
40
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Cholesterol:
97
mg
|
Sodium:
931
mg
|
Potassium:
1106
mg
|
Fiber:
6
g
|
Sugar:
17
g
|
Vitamin A:
3811
IU
|
Vitamin C:
157
mg
|
Calcium:
43
mg
|
Iron:
3
mg