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2 ounces peanut oil
1 6– to 8–ounce boneless chicken breast, cut into strips
2 roasted poblano peppers, skins and seeds removed
½ cup cilantro
Salted peanuts, to taste

  • In a saucepan over medium heat, heat the oil for 30 seconds; add chicken. Cook for about 1 minute on each side.
  • In a blender, add peppers, cilantro and 1 cup of water. Puree for 1 minute.
  • Add pepper puree to the chicken and cook for about 3 more minutes. Add the peanuts, stir well, and serve.

Servings: 2. Serving size: half of dish. Per serving: 484 calories, 45 g protein, 27.6 g fat, 12.5 g carbohydrates, 3.8 g dietary fiber, 392 mg sodium, 3.9 g sugars, 96 mg cholesterol