Easy Thai Peanut Chicken Food

AMAZING THAI PEANUT CHICKEN

Steps:

• In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
• Serve over rice or rice noodles.

THAI COCONUT PEANUT CHICKEN

Steps:

• For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
• Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
• Remove from heat and cover, if will continue to thicken off the heat.
• To prepare the chicken:.
• Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
• While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
• Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
• Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
• Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
• Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
• Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
• You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.

EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE

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.