Chicken in PB2 Peanut Sauce

  • Yield: 4 servings

Cut calories—and fat—by making peanut sauce with powdered peanut butter


1cup tomato puree
3/4cup PB2
1/2cup orange juice
2tablespoons soy sauce
2tablespoons honey
1/2teaspoon ground ginger
1/2teaspoon curry powder
1pound skinless, boneless chicken breast cutlets, pounded flat
1pinch salt
1/4teaspoon ground black pepper
2tablespoons olive oil
1/4cup water, or as needed
2tablespoons chopped fresh parsley
2tablespoons chopped unsalted peanuts


  • Thoroughly mix tomato puree, PB2, orange juice, soy sauce, and honey in a bowl.
  • Stir ginger and curry powder into the tomato mixture.
  • Season chicken cutlets with salt and black pepper. Heat oil in a skillet over medium heat; cook chicken in hot oil until golden brown, about 3 minutes per side.
  • Pour the tomato mixture over the chicken, reduce heat to medium- low, and  cover. Cook at a simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 30 minutes. Add water as needed to thin sauce if it gets to thick.
  • Sprinkle parsley and peanuts over the chicken to serve.

Recipe courtesy of Bell Plantation.