BEST PEANUT SAUCE
Easiest peanut sauce for Chinese style cooking
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g
THAI PEANUT CHICKEN CHILI
This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.
Provided by Jim
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
- At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
- Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
- Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
- Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g
CHILI-AND-PEANUT SAUCE
Provided by Molly O'Neill
Categories condiments, side dish
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Soak the chilies in boiling water to cover for 20 minutes; drain well, reserving 2 tablespoons of the soaking liquid. Set aside.
- In a blender, process the peanuts just until coarsely ground. Transfer them to another bowl and set aside. Put the chilies, reserved soaking liquid, onion, garlic and shrimp paste into the blender and blend until smooth.
- Heat the oil in a wok set over medium heat. Add the chili mixture and cook, stirring, until the onion and garlic become aromatic. Remove from the heat and stir in the tamarind, coconut milk and palm sugar; season to taste with salt. Cool to room temperature and stir in the peanuts. Serve with beef satay.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 257 milligrams, Sugar 6 grams, TransFat 0 grams
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