Peanut Thai Peanutty Chicken With Vermicelli Recipes

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:

• 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:

• Combine the peanut butter, 1 1/2 cups of the coconut milk, soy sauce, lemon juice, brown sugar, garlic, salt, and cayenne in a small saucepan over low heat. Stir constantly and cook until thickened. Blend or process to puree.
• Add broth and remainin 1/4 cup of coconut milk and blend until smooth. Cover and set aside (can be made ahead and refrigerated covered).
• Cook vermicelli, drain and rinse. Toss with peanut oil and cool to room temperature, stirring occasionally.
• Just before serving place pasta on individual plated. Spoon over the sauce and sprinkle with scallions.
• Slice chicken on the diagonal and re-assemble 1/2 breast on top of each serving. Surround with snow peas to resemble a nest. Sprinkle with garnishes.

Steps:

• Slice chicken breast into small strips and toss together with ginger, garlic and soya sauce to marinate.
• In a large, deep frying pan, melt the butter and oil together. Cook chicken until juices run clear, then add peppers and mixed vegetables (reserve the bean sprouts). Cook until al dente.
• Meanwhile, whisk together all the sauce ingredients. Pour into the pan. Stir until heated through and bubbly, then add the bean sprouts.
• Serve over bean thread vermicelli.

Steps:

• Heat oil and saute chicken until cooked. Remove and set a side.
• Combine broth, honey and soy sauce. Whisk in cornstarch and peanut butter.Cook and stir until just thickened.
• Stir in onions, pepper, and chicken.
• Cook vermicelli according to package directions.
• Spoon chicken mixture over noodles and top with parsley.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
• While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
• Remove from the heat and season with salt and pepper. Drizzle lime juice over top.

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together 1/4 cup peanut sauce and mayonnaise. In another shallow dish, mix together panko and peanuts. Dip chicken in peanut sauce mixture, then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with cilantro. Serve additional peanut sauce as a dipping sauce.