Creamy Peanut Chicken Food

CREAMY PEANUT CHICKEN

Steps:

• Heat oil in wok.
• Add curry paste and sambal oelek and fry for one minute.
• Add chicken and stir fry for around 4 minutes, or til golden.
• Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
• Serve on a bed of rice with lemon wedges and roti bread.
• (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).

CREAMY PEANUT STIR-FRIED CHICKEN

Steps:

• Cook rice as directed on package, omitting the salt.
• Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Keep warm.
• Stir-fry chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until evenly browned. Add vegetables and 3 Tbsp. peanut butter sauce; stir-fry 5 min. or until chicken is done and all ingredients are heated through.
• Spoon rice onto platter; top with chicken mixture and remaining peanut butter sauce.

PEANUT CHICKEN

Steps:

• Heat oven to 450 degrees.
• 2. In a small bowl, combine the peanut butter, half of the green onions, soy sauce, vinegar, and cayenne. Gently loosen the skin of the chicken and spread half of the paste between the skin and the meat. Rub the rest of the paste all over the outside of the chicken. Put the remaining green onions, ginger, garlic, and cilantro into the chicken cavity.
• 3. Roast the chicken, breast side down, in a roasting pan for about 20 minutes. Reduce the oven temperature to 325 degrees and flip the chicken breast side up. Baste with any juices that have accumulated in the pan. Roast for 30 to 40 minutes, until a meat thermometer inserted in the thickest part of the thigh reads 160 to 165 degrees and the juices run clear. Let the bird rest for 10 minutes before carving.