SPICY THAI PEANUT SAUCE
This peanut sauce is very flavorful, with lemon, ginger, and quite a bit of heat. It's good with satays, stir-frys, rice bowls, or good as a dip. Don't be afraid to add more or less of the spices, just add to taste! Store in the fridge up to one week.
Provided by Genevieve
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
- Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Nutrition Facts : Calories 37.7 calories, Carbohydrate 2.8 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 128.9 mg, Sugar 1.6 g
SWEET CHILI GARLIC & PEANUT SATAY
Blend sweet chili garlic sauce and creamy peanut butter for Thai-inspired flavor in this satay. It has all the ingredients you need for the perfect Thai night in. You can skip the takeout and eat at home when you cook Sweet Chili Garlic & Peanut Satay!
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients until blended.
- Thread chicken onto 12 skewers.
- Grill 4 to 5 min. on each side or until done. Transfer to platter; brush chicken with peanut sauce. Sprinkle with cilantro and onions. Serve with remaining peanut sauce.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
THAI PEANUT CHICKEN CHILI
This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.
Provided by Jim
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
- At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
- Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
- Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
- Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g
PEANUT BUTTER CHILI
Steps:
- Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside.
CHILI-AND-PEANUT SAUCE
Provided by Molly O'Neill
Categories condiments, side dish
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Soak the chilies in boiling water to cover for 20 minutes; drain well, reserving 2 tablespoons of the soaking liquid. Set aside.
- In a blender, process the peanuts just until coarsely ground. Transfer them to another bowl and set aside. Put the chilies, reserved soaking liquid, onion, garlic and shrimp paste into the blender and blend until smooth.
- Heat the oil in a wok set over medium heat. Add the chili mixture and cook, stirring, until the onion and garlic become aromatic. Remove from the heat and stir in the tamarind, coconut milk and palm sugar; season to taste with salt. Cool to room temperature and stir in the peanuts. Serve with beef satay.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 257 milligrams, Sugar 6 grams, TransFat 0 grams
SMOKY PEANUT BUTTER CHILI
I eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, it was amazing! Tried it on my family and they all loved it. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; add beef and cook in batches until no longer pink, 7-10 minutes, breaking into crumbles. Remove with a slotted spoon; drain. Add green pepper, onion and carrot; cook and stir until slightly browned, about 2 minutes. Add garlic; cook 1 minute longer. Transfer meat, vegetables and drippings to a 5- or 6-qt. slow cooker., Stir in the next 7 ingredients until combined. Cook, covered, on low about 4 hours, until vegetables are tender. If desired, sprinkle servings with shredded cheese and peanuts.
Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 878mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
MEATBALLS IN PEANUT CHILE SAUCE
An easy and delicious crockpot dish is from A Year of Slow Cooking. Posted for ZWT. You may use any type of meatball for this, but chicken meatballs are especially yummy.
Provided by strawberrybird
Categories Meat
Time 6h5m
Yield 40 meatballs, 5-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together except meatballs. It's okay if it's still chunky.
- Place meatballs in crockpot. Pour sauce on top.
- Cook on low for 4-6 hours. Serve over hot rice.
UDON WITH CHILI PEANUT SAUCE
Make and share this Udon With Chili Peanut Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 38m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Roast peanuts in a dry wok, tossing frequently, until beginning to color and smell toasted.
- Let cool slightly; then put into a food processor and process until finely ground.
- Transfer peanuts to a bowl; stir in garlic, ginger, coconut milk, soy sauce, and chili sauce; set aside.
- Heat the oil in a wok; add in chilies; stir-fry for 30 seconds.
- Add in noodles, peanut sauce, lime juice, and sesame oil; stir gently to loosen the noodles and heat through for about 2 minutes.
- Remove from heat; stir in bean sprouts and cilantro; divide among 4 warm serving bowls and serve.
Nutrition Facts : Calories 962.1, Fat 43.4, SaturatedFat 17.8, Sodium 3442.5, Carbohydrate 122.5, Fiber 9.2, Sugar 2.9, Protein 26.1
SPICY PEANUT CHICKEN CHILI
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
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- In a medium saucepan, heat the peanut oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Remove from the heat and whisk in the coconut milk, peanut butter, brown sugar, chili-garlic sauce and ginger. Gradually whisk in the water. Simmer the sauce over moderately low heat until slightly thickened, about 10 minutes. Let cool slightly, then whisk in the lime juice and peanuts. Season with salt. Transfer the sauce to a bowl or a glass jar and serve warm, at room temperature or chilled. Applications: Serve as a condiment with grilled beef, pork, poultry and shrimp. Toss with shredded lettuce, cabbage, cucumbers, carrots and apples or with steamed green beans.
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