Peanut Chicken With Rice

This comforting Peanut Chicken with Rice is the ultimate weeknight dinner solution. Tender strips of chicken breast are quickly sauted with onions and a hint of heat from red pepper flakes, then simmered in a velvety sauce made from condensed cream of chicken soup, milk, and creamy peanut butter. The result is a rich, savory coating that clings beautifully to every bite. Served alongside simple, fluffy white rice, this dish balances creamy textures with a subtle kick of chili powder. Its hearty enough to satisfy the whole family but quick enough to prepare on busy evenings. With pantry staples like canned tomatoes and soup, you can whip up this satisfying meal in under 40 minutes.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 280.9

Dietary: Gluten-free

Description

This comforting Peanut Chicken with Rice is the ultimate weeknight dinner solution. Tender strips of chicken breast are quickly sauted with onions and a hint of heat from red pepper flakes, then simmered in a velvety sauce made from condensed cream of chicken soup, milk, and creamy peanut butter. The result is a rich, savory coating that clings beautifully to every bite. Served alongside simple, fluffy white rice, this dish balances creamy textures with a subtle kick of chili powder. Its hearty enough to satisfy the whole family but quick enough to prepare on busy evenings. With pantry staples like canned tomatoes and soup, you can whip up this satisfying meal in under 40 minutes.

Ingredients

1 1/2 pound Boned chicken breasts, cut into strips
1 cup Chopped onions
1/2 cup Milk
1/4 teaspoon Crushed red pepper flakes
1 teaspoon Chili powder
2 tablespoons Oil
2 tablespoons Creamy peanut butter
10 3/4 oz Can condensed cream of chicken soup
8 oz Can tomatoes, drained and cut
2 1/4 cups Water
2 1/4 cups Dry rice

Directions

1
Heat oil in a large skillet over high heat.
2
Add chicken strips, chopped onions, and crushed red pepper flakes to the skillet.
3
Cook and stir until chicken is lightly browned and onions are tender.
4
Stir in condensed cream of chicken soup, tomatoes, milk, and chili powder.
5
Bring the mixture to a boil.
6
Reduce heat, cover, and simmer for 5 minutes.
7
Stir in peanut butter and heat through until smooth.
8
Meanwhile, bring water to a boil in a separate saucepan.
9
Stir in dry rice.
10
Cover saucepan and remove from heat.
11
Let rice stand for 5 minutes.
12
Fluff rice with a fork.
13
Serve chicken mixture over the fluffy rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 280.9kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 1.7g9%
Cholesterol 144.7mg49%
Sodium 126.0mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 52.8g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, use cream of mushroom soup instead of cream of chicken.

Adjust the amount of crushed red pepper flakes to suit your preferred heat level.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.

This recipe uses the "boil and rest" method for rice, which works best with long-grain white rice.

Keywords: peanut chicken, creamy chicken, weeknight dinner, easy chicken recipe, rice dish, family meal, creamy sauce, spicy chicken, quick dinner, comfort food, one pan meal, chicken and rice, peanut sauce, simple recipes, hearty dinner, canned soup recipes

Read it online: https://www.chefs-mate.com/recipe/peanut-chicken-with-rice/