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.
PEANUT-BRAISED CHICKEN BREASTS
Steps:
- Mix the cabbage and carrots with the juice of 1 lime, 1 tsp olive oil, and 3/4 tsp salt. Taste and add the juice of up to another half lime if you like. Let marinate while you make the chicken.
- Season the chicken with the remaining 3/4 tsp salt and pepper.
- Heat a large nonstick skillet over medium-high heat until hot.
- Add the remaining 1 tsp oil and the chicken and cook until the chicken is golden on one side, about 5 minutes.
- Flip the chicken and add the water, peanut butter, Sriracha, ginger, and garlic.
- Bring to a boil and use your spatula to help dissolve the peanut butter.
- Reduce the heat and simmer, flipping the chicken occasionally to baste it and stir the sauce around, until the chicken is cooked through and the sauce has reduced, about 20 minutes, depending on the size of your chicken breasts.
- Let the chicken rest for 5 minutes then slice.
- Juice the last lime half into the peanut sauce and stir so the sauce smooths out again.
- Divide the vegetables among four plates, top each with sliced chicken, spoon the peanut sauce over, and serve with rice on the side.
- Garnish with cilantro.
Nutrition Facts : Calories 365 kcal, Carbohydrate 14 g, Protein 45 g, Fat 15 g, SaturatedFat 2.5 g, Cholesterol 124.5 mg, Sodium 490 mg, Fiber 4.5 g, Sugar 6.5 g, ServingSize 1 serving
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.
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
GRILLED CHICKEN BREAST WITH ZESTY PEANUT SAUCE
Steps:
- WASH, trim and pound chicken to flatten to a consistent thickness.
- MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
- PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
- When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
- REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
- SPOON peanut sauce over hot chicken and sprinkle with cilantro.
CHICKEN IN PEANUT SAUCE
Provided by Marcela Valladolid
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil. Add the tomatoes and cook for 3 minutes. Let cool. Peel and add to a blender. Process the tomatoes, peanuts, peanut butter, and adobo sauce until smooth. Season with salt and freshly ground black pepper, to taste.
- Add the sauce to a medium skillet and add the chicken. Stir for 3 minutes over medium heat until warm. Transfer to a platter and sprinkle with sesame seeds and chopped cilantro. Serve with warm tortillas or white rice.
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 PEANUT SAUCE
Provided by Jet Tila
Categories main-dish
Time 40m
Yield Ten to fifteen skewers (2 to 4 servings)
Number Of Ingredients 16
Steps:
- Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
- Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
- Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)
- Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
- Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
- Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
- Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.
CHICKEN SKEWERS WITH PEANUT SAUCE
These skewers are fun and foolproof. Plus, the peanut marinade is a chinch. From "Food and Family."
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix dressing, peanut butter and soy sauce in a large bowl until well blended.
- Add chicken.
- Toss to coat.
- Cover and refrigerate for 10 minutes, to marinade.
- Preheat broiler or barbecue.
- Remove chicken from marinade. Discard marinade.
- Thread chicken evenly onto 8 soaked wooden or metal skewers.
- Cook on barbecue about 4 minutes on each side, or.
- Place on rack in broiler pan.
- Broil 4 to 6 inches from heat, on each side or until cooked through.
- Serve sprinkled with peanuts and onions.
- The skewers are good when served with cooked rice and a tossed green salad.
Nutrition Facts : Calories 651.6, Fat 49.6, SaturatedFat 7.1, Cholesterol 65.8, Sodium 1134.2, Carbohydrate 18.9, Fiber 3.2, Sugar 12.5, Protein 37
GRILLED CHICKEN BREASTS WITH PEANUT SAUCE
This is a big hit with the kids as well as with our adult guests. Goes well with rice, mushrooms and broccoli.
Provided by Mirj2338
Categories Chicken
Time 8h7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth.
- Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat.
- Refrigerate 8 hours or overnight.
- Preheat grill to medium hot.
- Remove the chicken breasts from the marinade; throw away the marinade.
- Grill chicken breasts 5-7 minutes on each side or until done.
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