SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
TONKATSU
My dear friend, Junie Obi's mom owned a food stand and served this traditional Japanese dish known as Tonkatsu. She shared the recipe for these breaded pork cutlets with me years ago. They continue to be a favorite. -Yuko Shibata, Monterey Park, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs., In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork chops until crisp and juices run clear, 2-3 minutes on each side. Drain on paper towels., Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork.
Nutrition Facts : Calories 527 calories, Fat 29g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 1271mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 39g protein.
THAI CHICKEN WRAPS
Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
- Cook until onions are very soft.
- Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
- Stir in Cilantro, garlic powder, ginger, salt and pepper.
- (If you use a very salty soy sauce you might not want to add salt)
- Continue cooking until red and green peppers are soft.
- Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
- Pour over a bed of rice and serve.
- NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
- If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
- Adding a little extra olive oil will always help to thicken the sauce.
- Enjoy.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
PAT'S BROCCOLI AND CHICKEN STIR-FRY
Cooked broccoli makes the Neelys' recipe come together in a snap. If you don't have cooked broccoli on hand already, boil your broccoli in the wok before starting to stir-fry.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
- Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
- Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.
SAUSAGE-TOMATO COCONUT CURRY
Made in one pan, this easy and tasty recipe can be altered to fit vegetarian diets. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.
Nutrition Facts : Calories 560 calories, Fat 30g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 1139mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
PEANUT-CHICKEN STIR-FRY
Make and share this Peanut-Chicken Stir-Fry recipe from Food.com.
Provided by Bev I Am
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook rice according to package directions.
- Sprinkle chicken with 1/2 tsp salt.
- Whisk together chicken broth and next 7 ingredients; set aside.
- Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
- Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
- Stir chicken broth mixture, and add to skillet; bring to a boil.
- Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
- Serves 4.
EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE
Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.
Provided by Debs Recipes
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
- FYI: At this point the thick peanut sauce makes a great dipping sauce!
- Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
- Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
- Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
- Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
- Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.
More about "contest winning peanut chicken stir fry food"
BETTER THAN TAKEOUT KUNG PAO CHICKEN · I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (9)Total Time 20 minsCategory MainCalories 350 per serving
- Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while prepping your sauce.
- In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.
- Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.
- Turn the heat to medium, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy.
AIR FRYER FRIED CHICKEN - KITCHN
From thekitchn.com
EASY PEANUT CHICKEN STIR FRY - LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (32)Total Time 30 minsCuisine AsianCalories 313 per serving
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, garlic, pepper flakes and ginger; set aside.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon sesame oil until no longer pink. Remove to a plate and keep warm.
- Stir-fry red pepper, onion and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Add sauce and cooked chicken to skillet. Add noodles to skillet and toss to coat evenly with sauce. Garnish with green onions, chopped cilantro and peanuts, if desired.
RECIPE OF AWARD-WINNING SUYA-SPICED PASTA STIR-FRY | THE ...
From deliciousmenu.netlify.app
4/5 Category DessertServings 2Calories 119 per serving
NATIONAL PEANUT BUTTER DAY: 5 RECIPES YOU CAN TRY TODAY
From ibtimes.com
Author Athena Chan
13 CHINESE CHICKEN STIR-FRY RECIPES THAT ARE BETTER THAN ...
From preprod.tasteofhome.com
Author Lauren Pahmeier
CONTEST-WINNING PEANUT CHICKEN STIR-FRY RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Cuisine Asia, ThaiCategory DinnerServings 6Total Time 30 mins
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE | PEANUT ...
From pinterest.com
MYSTERY LOVERS' KITCHEN: PESTO CHICKEN FROM ...
From mysteryloverskitchen.com
CHICKEN PEANUT STIR FRY RECIPES
From tfrecipes.com
CONTEST WINNING PEANUT CHICKEN STIR FRY RECIPES
From tfrecipes.com
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | SAVANNAH EK ...
From copymethat.com
CHICKEN AND VEGETABLE STIR-FRY WITH GINGER PEANUT SAUCE
From readersdigest.ca
32+ CONTEST-WINNING PEANUT CHICKEN STIR-FRY RECIPE PNG ...
From fasteasychickenfriedsteakrecipe.blogspot.com
PEANUT CHICKEN STIR FRY RECIPES
From tfrecipes.com
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE | STIR ...
From pinterest.com
PEANUT BUTTER STIR FRY SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STIR FRY PEANUTS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
NOODLE STIR FRY WITH CRUNCHY PEANUTS RECIPES
From tfrecipes.com
CHICKEN STIR-FRY RECIPES | ALLRECIPES
From allrecipes.com
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE | STIR ...
From pinterest.com
AWARD WINNING CHICKEN STIR FRY RECIPES
From tfrecipes.com
STIR FRY - PINTEREST
From pinterest.ca
PEANUT BUTTER FRIED CHICKEN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
STIR-FRY RECIPES - BBC FOOD
From bbc.co.uk
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE | PEANUT ...
From pinterest.co.uk
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE | PEANUT ...
From pinterest.ca
CONTEST-WINNING PEANUT CHICKEN STIR-FRY RECIPE
From crecipe.com
RECIPES - THE PEANUT BUTTER QUEENS
From thepeanutbutterqueens.ca
PEANUT CHICKEN STIR-FRY - BIGOVEN.COM
From bigoven.com
CRISPY AIR FRYER CHICKPEAS (+ 3 FLAVOR IDEAS) - LIVE EAT LEARN
From liveeatlearn.com
COCONUT PEANUT CHICKEN VEGETABLE STIR FRY | WOZZ! KITCHEN ...
From wozzkitchencreations.com
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE | PEANUT ...
From pinterest.com.au
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE IN 2021 ...
From pinterest.com
CONTEST-WINNING PEANUT CHICKEN STIR-FRY - CRECIPE.COM
From crecipe.com
CONTEST-WINNING PEANUT CHICKEN STIR-FRY | RECIPE | STIR ...
From pinterest.com
48 BEST "CHINESE AMERICAN" IDEAS | COOKING RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love