Creamy Peanut Stir Fried 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).

CONTEST-WINNING PEANUT CHICKEN STIR-FRY

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.

QUICK PEANUT CHICKEN STIR FRY

Steps:

• In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

CHICKEN-PEANUT STIR-FRY

Steps:

• Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
• Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
• Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
• Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
• Photograph by Antonis Achilleos

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

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.

PEANUT-CHICKEN STIR-FRY

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.

SPICY PEANUT CHICKEN STIR-FRY

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.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
• Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
• Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
• Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
• Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
• Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

STIR-FRIED CHICKEN WITH PEANUTS

Steps:

• In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
• Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
• Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.