Chinese Peanut Chicken Recipes

Steps:

• In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
• Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
• Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

Steps:

• Fry garlic and ginger on medium-high heat until beginning to brown. Add green onion and let fry for half a minute.
• Add chicken cubes and turn up the heat to high, stir-frying until opaque.
• Turn heat back down to medium. Toss in peanuts and soybean paste, stirring to coat.
• Sprinkle sugar over the mixture and stir for a minute or two longer.
• Serve with rice.
• *If your peanuts are not roasted, put them in an oven preheated at 350 for 15-20 minutes. Stir once before done. Take them out before completely roasted because they continue to cook once out of the oven.

Steps:

• Peanut sauce:
• Combine all the ingredients in food processor and mix until well blended. Set aside.
• Marinade:
• Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
• Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
• Dough:
• Preheat the grill and the oven to 400 degrees F.
• Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
• Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
• When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
• This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
• Chicken:
• Preheat the grill to medium.
• Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
• Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
• Assembly:
• Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

Steps:

• In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.

Steps:

• combine dry ingredients and coat the chicken with the mixture. sauté the chicken until almost done then add onions and peppers and stir fry until veggies are beginning to soften. Mix in the pre-cooked white rice and top with peanut sauce if desired.

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

Steps:

• Cut chicken meat from bone. Peel off skin and discard. Cut meat into dice a little larger than the peanuts. Split scallion lengthwise and cut into 1"-long sections. Cut garlic into slivers. Mix chicken with salt, 1 teaspoon soy sauce and 1 tablespoon cornstarch. In a small bowl mix the remaining soy sauce and cornstarch, monosodium glutamate, sugar, vinegar, sherry, scallion, garlic, ginger and sesame seed oil. Heat oil in frying pan. Add peanuts and stir until golden. Add first hot pepper flakes, then chicken. Ch'ao 1 minute. Stir the mixture in a small bowl until smooth. Add to the chicken and ch'ao just until sauce thickens and coats the chicken.

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
• In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
• Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. , In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat. , Place in a 13-in. x 9-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

Steps:

• Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
• Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
• Serve with the remaining coriander, roasted peanuts and rice, if you like.

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.

Steps:

• To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
• To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing.
• I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy!
• Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.

Steps:

• Place peanut butter in a small bowl.
• Add the hot water and stir patiently with a spoon or a small whisk until uniformly mixed.
• Stir in remaining ingredients and mix well.
• Cover tightly and refrigerate.
• Let it come to room temperature before serving.
• Enjoy!

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.

Steps:

• 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, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
• Serve over rice or rice noodles.

Steps:

• In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Steps:

• Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

Steps:

• Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
• Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
• Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.