Asian Chicken Stuffed Peppers
Tender chunks of chicken in a mildly sweet peanut sauce topped with cashews and green onions and cilantro.
Servings 6
Calories 468kcal
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: 468kcal | Carbohydrates: 36g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 931mg | Potassium: 1106mg | Fiber: 6g | Sugar: 17g | Vitamin A: 3811IU | Vitamin C: 157mg | Calcium: 43mg | Iron: 3mg