Dreaming of a quick, healthy, and incredibly flavorful dinner that transports you to the heart of the Australian outback? Then look no further! This Alice Springs Chicken recipe is your ticket to a delicious and easy meal, perfect for busy weeknights or a relaxed weekend dinner. Forget complicated techniques and lengthy prep times; this dish is all about simple ingredients bursting with vibrant flavors. Get ready to experience a taste of the desert, right in your own kitchen!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup peanut butter (smooth or crunchy, your preference!)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or quinoa, for serving
Instructions:
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Sauté the Veggies: Heat the olive oil in a large skillet or wok over medium-high heat. Add the red onion and bell peppers and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
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Brown the Chicken: Add the chicken cubes to the skillet and cook until browned on all sides, about 5-7 minutes. Don't overcrowd the pan; work in batches if necessary to ensure even browning.
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Simmer the Sauce: Stir in the diced tomatoes (undrained), chicken broth, peanut butter, soy sauce, honey, ginger, garlic powder, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
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Serve and Enjoy: Garnish with fresh cilantro and serve hot over cooked rice or quinoa. This dish pairs perfectly with a side salad for a complete and healthy meal.
Cooking Tips for the Best Alice Springs Chicken:
- Don't overcook the chicken! Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Adjust the spice level: If you prefer a milder dish, omit the red pepper flakes. For extra heat, add a pinch of cayenne pepper.
- Make it your own: Feel free to experiment with different vegetables. Broccoli, snow peas, or mushrooms would be delicious additions.
- Prep ahead: You can chop the vegetables and measure out the spices ahead of time to make weeknight cooking even faster.
Nutritional Information (per serving, approximate):
This recipe yields about 4 servings. Nutritional information will vary slightly depending on the specific ingredients used. Expect approximately:
- Calories: 400-450
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 30-35g
Variations:
- Spicy Alice Springs Chicken: Add a chopped jalapeño or serrano pepper to the skillet along with the onions and peppers.
- Peanut-Free Alice Springs Chicken: Substitute the peanut butter with 2 tablespoons of sunflower seed butter or tahini for a delicious alternative.
- Creamy Alice Springs Chicken: Stir in a dollop of coconut milk or heavy cream at the end of cooking for a richer, creamier sauce.
This easy and delicious Alice Springs Chicken recipe is a guaranteed crowd-pleaser. It's a fantastic example of healthy meals, quick dinner ideas, and homemade cooking at its finest, offering a unique and flavorful culinary experience without sacrificing ease or deliciousness. Enjoy this taste of the Australian outback!