Spicy Peanut Chicken

Weight Watchers® PointsPlus® 

Recipes Content


I am always on the lookout for quick and easy week night meals, and although at first glance this recipe may look complex, it’s actually super easy and you might even have most of the ingredients on hand. Chicken breast is transformed into spicy peanutty goodness with a quick sauce of sesame oil, lime juice, peanut butter, soy sauce, and ginger. Then it is quickly cooked along with your favorite veggies and tossed in the sauce. Easy peasy. Dinner in under 20 minutes.

Prep Time

Spicy Peanut Chicken

Prep Time: 
Cook Time: 
Total Time: 


  • 1/2 cup PB2 Powdered Peanut Butter
  • 1/4 cup low sodium soy sauce (gluten-free if needed)
  • 1/4 cup warm water
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 1 U garlic clove, minced
  • 1 tbsp honey or agave (can be left out or use Stevia for low carb)
  • 1 tbsp lime juice
  • 2 tbsp Sriracha
  • 1 1/2 lb boneless skinless chicken breast, cut into chunks
  • Salt and pepper
  • 1 cup red onion, chopped
  • 1 U red pepper, chopped
  • 2 cup broccoli florets, chopped
  • 2 U carrots, peeled and sliced
  • 3/4 cup shelled edamame

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 221
Calories from Fat 31
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Cholesterol 56mg
Sodium 565mg
Total Carbohydrate 19g
Dietary Fiber 5g
Sugars 9g
Protein 33g


  1. Whisk together the PB2 (or peanut butter), soy sauce, water, rice wine vinegar, ginger, garlic, honey, lime juice, and Sriracha to create the peanut dressing.
  2. Add sesame oil to a skillet over medium heat. Season the chicken with salt and pepper. Add a touch of cooking spray to the skillet (just to make sure nothing sticks since we aren’t using a lot of oil) and cook the chicken for 3-4 minutes on each side or until cooked through. Remove and set aside.
  3. Add the red onion, red pepper, broccoli, carrots, and edamame. Season with salt and pepper. Add 1/4 cup water and cover. Cook for 3-5 minutes or until vegetables are tender Drain any remaining water, although it should evaporate.
  4. Add back the chicken along with the sauce. Toss everything together and let warm for 2-3 minutes.


You can use reduced fat peanut butter, regular peanut butter, or another nut butter in place of the PB2.

† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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6 servings 3/4 cup 221 cal 19 g 3 g 33 g 5 g 0 g 56 g 565 g 9 g

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