Low Carb Spicy Peanut Chicken Soup Food

CHICKEN SATAY BOWLS WITH SPICY PEANUT SAUCE

Steps:

• Prepare Thai Chicken Satay with Spicy Peanut Sauce as directed. Remove the chicken from the skewers and cut into strips. Divide the sauce among 4 small condiment containers with lids and refrigerate until ready to use.
• To prepare slaw: Toss cabbage, bell pepper, carrots and green onion in a large bowl.
• Divide the slaw among 4 single-serving containers with lids. Top each with one-fourth of the chicken and 1/2 tablespoon sesame seeds. Dress with the reserved sauce just before serving.

SPICY AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over high heat.
• Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
• Cook for 2 minutes, then add potato and stock.
• Bring to the boil and simmer 10 minutes.
• Transfer the vegetables to a food processor and purée until smooth.
• Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
• Add sugar, salt and pepper.
• Serve sprinkled with green onions.

SPICY AFRICAN CHICKEN PEANUT SOUP

Steps:

• In a large dutch oven or soup pot, heat the sesame oil.
• Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
• Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
• Heat through, but don't boil. Serve hot.

SPICY PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over high heat.
• Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
• Cook for 2 minutes, then add potato and stock.
• Bring to a boil and simmer 10 minutes.
• Transfer the vegetables to a food processor and puree until smooth.
• Return the puree to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
• Add sugar, salt and pepper.
• Serve sprinkled with green onions.

SPICY PEANUT SOUP WITH CHICKEN

Steps:

• Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
• Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
• Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.

CHICKEN IN SPICY PEANUT SAUCE

Steps:

• Place chicken breasts between 2 sheets of plastic wrap.
• With a meat mallet , pound to a 1/4-inch thickness.
• In a 10-inch skillet over medium heat, in hot oil, cook chickem 10 minutes or until browned on both sides.
• Remove chicken from skillet. Spoon off fat.
• Add soup, peanut butter, water, green onions, chili powder and red pepper to skillet; stir until smooth.
• Over medium heat, heat to boiling. Reduce heat to low.
• Return chicken to skillet.
• Cover and simmer 5 minutes or until chicken is tender and juices run clear.