Zucchini & Chicken Stew with Peanut paste
Prep Time: 15
mins | Cook Time: 25 mins | Total Time: 40
mins
Servings: 2 | Difficulty: Easy
Dietary: High-Protein; can be made vegan
About This Dish
This comforting recipe brings together tender chunks of
chicken, hearty zucchini, and sweet carrots, all simmered in peanut paste,
onion reduction, and soy sauce. Paired with perfectly fluffy basmati rice and a
crisp side salad topped with garlicky yogurt, it’s a complete, macro-friendly
meal full of flavor.
Ingredients
100 g
Chicken breast (cubed)
1 medium
zucchini (thickly sliced)
1 carrot
(chopped)
1 Onion
1
small clove garlic
2
Tbsp soy sauce
1 Tbsp
peanut paste
1 Tbsp
cooking oil
1
tsp Garlic powder
1 tsp
Onion powder
1 tsp red
pepper flakes
Water if
needed
Preparation
In a pot,
place the zucchini and carrots without water or oil. Cover the pot and cook
over low heat.
In a pan,
heat the oil and sauté the onions and garlic until softened. Add the diced
chicken and cook until it is cooked through, its juices have evaporated, and it
has turned golden brown.
Meanwhile,
when the zucchini and carrots are tender, add the chicken, soy sauce, peanut
paste, and spices. Stir over low heat.
If the sauce
is too thick, add a small amount of water to thin it and help all the flavors
meld.
Serve
with basmati rice and a chopped green salad.
Tips
To
prevent the zucchinis from getting mushy, slice them into thick semi-circles or
chunks (about 1.5 cm thick)