PEANUT CHICKEN STIR-FRY
Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
CHICKEN AND BROCCOLI STIR-FRY WITH PEANUT SAUCE
Make and share this Chicken and Broccoli Stir-Fry With Peanut Sauce recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in wok or 10-inch nonstick skillet over medium heat. Add garlic, onion and gingerroot; stir-fry about 2 minutes or until onion is tender.
- Add chicken; stir-fry 4 to 5 minutes, adding water if necessary to prevent sticking, until chicken is white.
- Add broccoli, bell pepper and soy sauce; stir-fry about 3 minutes or until broccoli is crisp-tender. Add 1 tablespoon water; reduce heat.
- Cover and cook about 2 minutes or until chicken is no longer pink in center. Serve over rice with Peanut Sauce.
- To prepare Peanut Sauce, mix all ingredients. Serve at room temperature. Cover and refrigerate any remaining sauce.
CHICKEN & BROCCOLI IN PEANUT SAUCE
From the Thai Kitchen, it says you can prepare the simple sauce a day in advance. Just reheat before serving. Will add more notes once I have cooked it.
Provided by Pixies Kitchen
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a sealable plastic bag combine chicken, red curry paste, ginger and garlic.
- Massage bag until ingredients are well mixed and chicken is thoroughly coated.
- Refrigerate for 30 minutes.
- In a saucepan combine peanut satay sauce, fish sauce and coconut milk; blend well and cook until heated through.
- Broil chicken about 8 to 10 minutes, turning occasionally, until chicken is cooked.
- Meanwhile, blanch broccoli in boiling water; drain and set aside, keep warm.
- Arrange broccoli on a serving platter and top with chicken.
- Pour sauce over chicken and sprinkle with basil and green onion.
Nutrition Facts : Calories 318.1, Fat 16.7, SaturatedFat 13.5, Cholesterol 87.8, Sodium 583.4, Carbohydrate 4.9, Sugar 0.2, Protein 38.1
PEANUT CHICKEN AND BROCCOLI SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Make a peanut sauce: Pour the honey, peanut butter, soy sauce and Worcestershire sauce into a large bowl along with the cayenne pepper, garlic, lime juice and 1/4 cup of olive oil. Season with a pinch of salt and pepper, then whisk together. Reserve 1/2 cup in a small bowl for serving.
- Add the chicken thighs and drumsticks to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Remove the chicken from the marinade and place on the baking sheet.
- Add the broccoli to a bowl and toss with the remaining tablespoon olive oil, 1 teaspoon salt and a few grinds of pepper. Place on the sheet pan with the chicken, then bake until the broccoli is tender and golden brown in spots, the chicken is crisp and the internal temperature is 165 degrees F, about 30 minutes. Serve the chicken with the broccoli and rice. Sprinkle with the scallions and serve with the lime wedges and reserved peanut sauce.
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
STIR FRY CHICKEN AND BROCCOLI WITH PEANUTS
Make and share this Stir Fry Chicken and Broccoli With Peanuts recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 18m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container.
- Stir until smooth, set aside.
- Lightly coat non stick frypan with veggie spray.
- Heat frypan on high heat until hot.
- Add oil, tilt frypan to coat bottom.
- Add chicken; stir fry 2 minutes, or until no longer pink.
- Remove chicken.
- Add remaining broth to frypan, bring to boil.
- Add broccoli and bell pepper, return to boil.
- Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender.
- Increase heat to high.
- Add chicken to frypan.
- Stir sauce and add to frypan, bring to boil.
- Cook 1 to 2 minutes or until thick.
- Stir in peanuts.
Nutrition Facts : Calories 259.6, Fat 11, SaturatedFat 1.7, Cholesterol 65.8, Sodium 672.3, Carbohydrate 10.3, Fiber 2.4, Sugar 1.8, Protein 30.6
SLOW-COOKER PEANUT CHICKEN AND BROCCOLI
Make and share this Slow-Cooker Peanut Chicken and Broccoli recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the chicken, cornstarch, measured salt, and pepper in a large bowl and toss until the chicken is lightly coated; set aside.
- Heat the oil in a small frying pan over medium-high heat until shimmering. Add the scallions, garlic, and ginger, season with a pinch of salt, and cook, stirring until bright green and fragrant, about 1 minute. Scrape into a 5-quart or larger slow cooker.
- Add the chicken broth, peanut butter, soy sauce, red curry paste, and sugar. Whisk together until smooth and well-combined. Add the chicken, scraping out any cornstarch stuck to the sides of the bowl, and stir to combine. Cover and cook on the LOW setting without stirring until the chicken is cooked through and tender, 4 to 6 hours.
- Add the broccoli, gently stir to combine, and cover and cook until the broccoli is crisp-tender, 30 to 45 minutes more. Serve over rice, topped with chopped peanuts and scallions. Serve the chili-garlic paste on the side.
Nutrition Facts : Calories 705.3, Fat 48.7, SaturatedFat 12.5, Cholesterol 191, Sodium 1221.8, Carbohydrate 18.6, Fiber 2.2, Sugar 5.8, Protein 51.3
THAI CHICKEN AND BROCCOLI WITH PEANUT SAUCE
Make and share this Thai Chicken and Broccoli With Peanut Sauce recipe from Food.com.
Provided by SweetPnut
Categories Chicken
Time 28m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook and drain spaghetti according to package directions.
- Set aside.
- Toss chicken, lime juice, curry powder, ginger, and garlic.
- Heat oil in a non-stick skillet over medium-high heat.
- Cook chicken mixture and broccoli in oil 5-7 minutes.
- Remove mixture from skillet; keep warm.
- Mix flour, yogurt, peanut butter, soy sauce and red pepper in the same skillet.
- Cook over medium heat 3-4 minutes, stirring occasionally, until mixture begins to thicken.
- Toss spaghetti and sauce.
- Top with chicken mixture.
- Sprinkle with peanuts.
Nutrition Facts : Calories 338.5, Fat 9.4, SaturatedFat 2, Cholesterol 31.2, Sodium 452.2, Carbohydrate 42, Fiber 2.8, Sugar 10, Protein 21.9
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- To make your peanut sauce, blend the first 8 ingredients until smooth. (If you don’t have a blender, mince the ginger and garlic and then whisk all of the ingredients together very well.) Set aside.
- Melt the coconut oil over medium heat in a large skillet. Add the chicken cubes and sprinkle with a small amount of salt and pepper. Cook until browned on the outside and no longer pink in the center, about 5-10 minutes. (Time depends on how small you cubed your chicken. If you need them to cook faster, make them smaller. Mine were ready in 8 minutes.)
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- When it melts, add the broccoli and sprinkle it with a little bit of salt and pepper. Toss the broccoli to coat it in the coconut oil and then add a few tablespoons of water.
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