20 Minute Thai Peanut Chicken Food
20-MINUTE THAI PEANUT CHICKEN
You can create restaurant-style Thai chicken at home in your own kitchen in about 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440, Carbohydrate 15 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
AMAZING THAI PEANUT CHICKEN
Make and share this Amazing Thai Peanut Chicken recipe from Food.com.
Provided by Engineer in the Kit
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 307.4, Fat 18.6, SaturatedFat 3.1, Cholesterol 50.4, Sodium 1331, Carbohydrate 12.2, Fiber 2.7, Sugar 3.4, Protein 25.8
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- If serving with rice, put the rice onto cook first, then you can cook the rest of the meal whilst the rice is boiling.
- Heat the oil in a large pan that has a lid, over a medium-high heat. Add in the chicken and cook, turning regularly, until sealed (about 2-3 minutes).
- Add the onion and continue to cook for a further 2 minutes, then stir through the ground coriander.
- Add in the peanut butter, chopped chilli, juice of one of the limes and the stock. Stir, bring to a gentle bubble, then place the lid on and simmer for 7-8 minutes until slightly thickened. Check on it and stir a couple of times to make sure it doesn't catch.
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