Chicken in Peanut Butter Sauce with Sugar Snap Peas, Carrots & Beans (Dutch Oven/Pressure Cooker recipe)
This recipe uses chicken and vegetables, including sugar snap peas which are a late harvest vegetable in some areas of Massachusetts. Sugar snap peas are so healthy… filled with Vitamin C, an antioxidant which can help boost your immune system and help with healing, as well as aid in maintaining flexible blood vessels and arteries. Snap peas are also full of potassium, which aids in muscles contracting, including the heart, and helps with kidney function. They also contain Vitamin K, excellent for bone and skeletal health, healing in the body and blood clotting. You can substitute snap peas with snow peas or green beans or whatever is fresh in your region. You can also add other vegetables to your liking.
Check this harvest calendar for information on what is being harvested in your state (within the U.S.).
Serves 4 people | Cook time: 30 minutes
• 1 Tbsp. Olive oil or sesame seed oil or peanut oil
• 1 medium sized onion
• 1” fresh ginger, minced
• 6-7 chicken breasts, chopped to bite size, or 4-5 chicken thighs bone in
• ¼ tsp. red pepper flakes
• ¼ cup basil leaves, chopped (optional)
• 1 cup sugar snap peas, chopped
• 1 cup carrots chopped
• 1 cup string beans chopped
• 3 tbsp of freshly ground peanut butter, or organic peanut butter
- Place a Large MEC pot on the stove, add oil, then add onions & garlic, and stir together for 5 mins.
- Add chicken, basil, red pepper, and salt, then add the chopped vegetables. Stir and cook for 10 mins on low.
- Then add 2 cups of water, stir, then add peanut butter, cover lid and let it melt/soften in the heat for 5 mins.
- Then open lid and stir in the softened peanut butter with the other ingredients in the pot.
- Turn off the stove and let the pot rest for 5 minutes, then serve.
Serve over steamed rice or quinoa, millets or with bread.
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