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 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.
CHICKEN WITH PEANUT SAUCE
This is a perfect dinner when cooking for two. It is very attractive and served on the bed of shredded Napa cabbage is a complete meal.
Provided by PaulaG
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle both sides of chicken with pepper,salt lightly.
- Melt the butter in a 10-inch skillet over medium heat.
- Cook chicken in the butter for 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Remove chicken from skillet and keep warm.
- In same skillet, add the peanut butter and last 6 ingredients.
- Heat over mdium heat, stirring frequently, until hot and slightly thickened.
- Divide the shredded cabbage on 2 serving plates, top with chicken and sauce.
- Garnish each serving with diced red pepper.
Nutrition Facts : Calories 378.9, Fat 21.9, SaturatedFat 6.2, Cholesterol 78.5, Sodium 262.4, Carbohydrate 12, Fiber 3.7, Sugar 5.2, Protein 36.8
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE
This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!
Provided by HANZOtheRAZOR
Categories World Cuisine Recipes Asian
Time 1h36m
Yield 4
Number Of Ingredients 16
Steps:
- Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
- While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
- Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 23.3 g, Cholesterol 70.1 mg, Fat 47.7 g, Fiber 4.3 g, Protein 31.1 g, SaturatedFat 24 g, Sodium 1076.1 mg, Sugar 7.6 g
CHICKEN BREASTS WITH PEANUT SAUCE
Make and share this Chicken Breasts With Peanut Sauce recipe from Food.com.
Provided by Chef Dudo
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion in the oil until soft.
- Add the garlic and curry powder and fry for 2 minutes.
- Add the chicken and cook for 5 minutes or until juices run clear.
- When the chicken is cooked, add the honey, peanut butter and stock.
- Combine well.
- Simmer for 10 minutes until the sauce is thick.
- Serve over rice.
PEANUT NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
PEANUT SAUCE
Steps:
- In a bowl whisk together all the ingredients until combined well. Transfer to a serving bowl and serve with Asian noodle salad.
CHICKEN WINGS IN PEANUT SAUCE
Categories Chicken Poultry Appetizer Super Bowl Peanut Gourmet Dairy Free Tree Nut Free
Yield Makes 4 (first-course) servings
Number Of Ingredients 13
Steps:
- Make wings:
- Preheat oven to 500°F.
- Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.
- Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.
- Make sauce while wings cook:
- Whisk together sauce ingredients in a large bowl until blended.
- Add wings to sauce and toss until coated.
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5/5 (2)Total Time 25 minsServings 4
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PEANUT SAUCE CHICKEN - THE COZY APRON
From thecozyapron.com
Reviews 8Category EntreeCuisine Asian FusionTotal Time 40 mins
- Prepare the peanut sauce by adding the peanut butter, hoisin sauce, rice vinegar, honey (or agave), chili garlic sauce, soy sauce and water to the bowl of a food processor, and process the ingredients until completely smooth and creamy; pour into a large cup or bowl, and set aside.
- Add the chicken pieces into a bowl and season with salt and pepper, then toss to coat; sprinkle over the cornstarch, then toss once again to coat the chicken evenly.
- Place a large heavy-bottom skillet over medium-high heat, and add in about 1/2 cup of the oil; once the oil is hot and shimmering, work in batches adding some of the coated chicken pieces to the pan, and allow them to sit, undisturbed, for about 3-4 minutes until a pale golden color and slightly crisp; stir to allow the chicken to brown on the other side for another minute or two, until cooked through; remove the chicken from pan and repeat with remaining chicken.
CHICKEN SATAY WITH PEANUT SAUCE RECIPE - BRYANT NG | FOOD ...
From foodandwine.com
- In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
- In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
- Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
- Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
CHICKEN SATAY WITH PEANUT SAUCE | 75 MINUTES | LOWCARBINGASIAN
From lowcarbingasian.com
- Grate garlic with a grater or garlic press. Add 2/3 of the grated garlic into a mixing bowl and set the remaining 1/3 aside.
PEANUT SAUCE CHICKEN AND BROCCOLI BOWLS - FOX AND BRIAR
From foxandbriar.com
- Whisk together all ingredients for peanut sauce except water. Add water, 1 tablespoon at a time until desired consistency is reached.
- Heat oil in a saute pan over medium high heat. Add chicken and season with salt and pepper. Allow chicken to sit undisturbed for a few minutes, until it starts to brown. Turn and allow to brown on the other side. Stir and continue to cook until cooked through.
- Add broccoli to pan and cover with a lid. Allow to steam until broccoli is bright green and tender, -4 minutes.
CHICKEN IN PEANUT SAUCE - BUDGET BYTES
From budgetbytes.com
- If you don’t have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete. To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the vegetable oil over medium heat for about 2 minutes or until they are soft and fragrant.
- Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).
- Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).
QUICK & EASY TO MAKE PEANUT BUTTER CHICKEN RECIPE - MOMMA LEW
From mommalew.com
- While the chicken is cooking, make your peanut sauce: whisk together soy sauce, creamy peanut butter, brown sugar, remaining olive oil, ground ginger and white vinegar.
PEANUT BUTTER CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
- Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the coco aminos or soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.
- Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.
THE BEST CHINESE PEANUT SAUCE - RECIPE DIARIES
From recipe-diaries.com
- Peanut Sauce: Whisk the peanut butter, water, soy sauce, and sugar, in a small bowl until well combined. Set aside.
- Peanut Sauce Stir Fry: In a nonstick skillet over medium heat add the olive oil. Add the onions and garlic to the pan and cook until heated through or soft; 2 to 3 minutes. Season with crushed red pepper flakes.
- Add diced chicken to the pan and cook until the chicken is heated through. 4 to 6 minutes. The chicken is done when it is no longer pink in the middle. I usually take one chicken piece out and cut it to see if it is cooked.
SLOW COOKER PULLED CHICKEN WITH 5-INGREDIENT PEANUT SAUCE ...
From realfoodwholelife.com
- In a medium bowl, make the peanut sauce by whisking together the peanut butter, garlic, maple syrup, tamari, rice vinegar or lime juice and warm water until very smooth. Alternatively, add all the ingredients to a blender and blend until smooth.
- Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork.
CHICKEN AND NOODLES WITH PEANUT SAUCE RECIPE | MYRECIPES
From myrecipes.com
- Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.
PEANUT BUTTER CHICKEN - MAMA LOVES FOOD
From mamalovesfood.com
- In a large bowl, whisk together peanut butter, garlic, brown sugar, ginger, water, soy sauce, and sriracha.
- Spread peppers and onions evenly on baking sheet, then place chicken thighs on top. Use a spatula to spread remaining peanut butter sauce from bowl over top of thighs.
2-MINUTE EASY PEANUT SAUCE RECIPE (5 INGREDIENTS ...
From unsophisticook.com
- Measure the peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce, and honey out into a small glass bowl. Whisk together until blended smoothly.
- Thin with hot water to desired consistency -- less water for a thicker dip, more water for a thinner dressing. Optional: garnish with chopped unsalted roasted peanuts.
CHICKEN & BROCCOLI IN PEANUT SAUCE - THAI KITCHEN
From clubhouse.ca
- In small bowl, combine red curry paste, ginger and garlic until well blended. Place chicken in large resealable plastic bag or glass dish. Add curry paste mixture; toss to coat well. Refrigerate 30 minutes.
- In medium saucepan, combine coconut milk, peanut satay sauce and fish sauce until well blended. Cook on medium heat until heated through.
- Broil chicken 8 to 10 minutes, or until internal temperature reaches 165°F (74°C), turning occasionally. Meanwhile, steam or blanch broccoli in boiling water until tender-crisp.
PEANUT SAUCE CHICKEN {USING PANTRY STAPLES} - CHELSEA'S ...
From chelseasmessyapron.com
- MARINATE CHICKEN: Cut the chicken into 1 inch cubes and place in a large zipper-top plastic bag or resealable container. In a medium-sized bowl, whisk together 1/4 cup coconut milk, 1 tablespoon curry powder, 2 teaspoons red curry paste, 1 teaspoon sugar, 1 teaspoon salt, and 1/8 teaspoon pepper. Whisk until smooth and then pour over the chicken. Knead the plastic bag to coat the chicken. Seal the bag and place in the refrigerator for at least 30 minutes and up to 8 hours or overnight.
- COOK CHICKEN (GRILL): Thread chicken onto soaked wooden skewers (See Note 2). Preheat the grill to medium-high heat (400 degrees F). Grill on preheated grill for 2-4 minutes per side (usually takes total of 6 minutes) or until chicken is grilled to 160 degrees F when tested with a cooking thermometer. Remove from the grill to a plate. Cover with foil and allow to rest for 5 minutes.
- COOK CHICKEN (STOVETOP): Alternatively, add 1 and 1/2 tablespoons oil in a very large non-stick pan over medium-high heat. Add the skewers (in batches; don't overcrowd the pan) and cook for 2-3 minutes on each side or until golden brown and cooked through. Test with a cooking thermometer; chicken should be 160 degrees F. Remove from the pan to a plate. Cover with foil and allow to rest for 5 minutes.
SAUCY PEANUT CHICKEN WITH BROCCOLI AND PEPPERS - THE ...
From theendlessmeal.com
- Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.
- While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl.
- Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.
THAI PEANUT NOODLES (+ EASY PEANUT SAUCE RECIPE!) - OH ...
From ohsweetbasil.com
- Whisk together the peanut sauce ingredients and pour half into an 8x8" baking pan. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate for 1 hour or up to overnight.
- Heat a grill to medium high heat. Place the chicken on skewers and grill for 8 minutes or until cooked through. Remove from the heat and tent with foil.
SLOW COOKER PEANUT CHICKEN {7 INGREDIENTS} - FAMILY FOOD ...
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- Combine remaining ingredients in a small bowl or jar and mix until well combined. The sauce will be thick. Pour the sauce over the chicken.
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- While the oven is preheating, mix 1 tablespoon (15 ml) of the olive oil with the peanut butter, lemon juice, orange juice, soy sauce and Sriracha in a bowl.
- I like using a small glass jug for this. It’s a lot easier to mix this sauce if the peanut butter is warm. I don’t have a microwave, so I put a jug with the sauce into a bowl of just boiled water to heat it up. If you have a microwave, you could heat it for 20 to 30 seconds.
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