Peppery Peanut Chicken Stew

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“This adaptation has long been one of my favorite recipes and i was quite surprised to realize I had not posted it until now. I like to serve this over brown rice, but white rice works just as well. The original comes from "Chicken Light," a cooking bible for those of us who live on the lighter side. The small amount of peanut butter in the sauce gives this dish the luxuriousness of a traditional peanut stew without all the calories. I have tried to freeze this once and did not have good results; just means one needs to eat it all up.”

Ingredients Nutrition


  1. Mix together the flour, salt, curry powder, cumin and ginger on a large sheet of waxed paper. Dredge the chicken and shake of the excess, reserving the leftover seasoned flour for later.
  2. In a large non-stick skillet, heat 1 1/2 teaspoons of oil until hot but not smoking. Add the chicken, stirring occasionally until the chicken is lightly browned all over, about 6 minutes. Transfer the chicken to a plate.
  3. Add the remaining 1/2 teaspoon of oil to the skillet, along with the peppers, onion and garlic. Cook until the vegetables are softened, about 5 minutes. If the pan seems too dry, sprinkle a little water inches just remember not to add too much so as to steam the veggies.
  4. Sprinkle the reserved seasoned flour mixture over the vegetables. Stir until the flour is fully incorporated and you see no white in the pan.
  5. Add the broth and peanut butter to the pan and mix until the peanut butter is mixed into the broth. Return the chicken to the pan, cover and simmer until the chicken is cooked through and the sauce has thickened, about 5 minutes.
  6. Serve over brown or white rice and enjoy.

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