PEANUT BUTTER CHICKEN
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
Provided by BLUESP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
- Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g
PEANUT BUTTER CHICKEN
Alabama is well known for growing peanuts...in fact, our state hosts the National Peanut Festival each year. Peanut butter stars in this recipe, making a tasty sauce for the tender chicken. Don't let the unusual combination of ingredients-tomato sauce, chili powder, garlic and onion with the peanut butter-keep you from trying it. My family loves it!
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts :
PEANUT BUTTER-CHILI CHICKEN
If you think peanut butter combined with chocolate is divine, wait until you try this winning combination of peanut butter and chili sauce. Served over pasta or rice to soak up every last bit of the zesty sauce, this recipe may turn out to be a family favorite!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle salt and pepper over chicken.
- Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat.
- Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs.
- Drain all but 1 tablespoon drippings from skillet. Heat 1 tablespoon drippings over medium heat.
- Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and ground red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Add chicken. Spoon peanut butter sauce over chicken.
- Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper. Serve with pasta.
Nutrition Facts : Calories 410, Carbohydrate 9 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg
SPICY PEANUT CHICKEN CHILI
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
PEANUT CHICKEN DISH
Steps:
- In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.
CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB
Steps:
- Preheat a grill to medium, and preheat the oven to 350 degrees F.
- To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
- Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
- Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
- Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
- Divide the chicken and sauce among 4 plates and serve immediately.
PEANUT BUTTER CHICKEN WITH CHILE
This was given to me years ago by a wonderful woman that I deeply admired. Everytime I fix this dish I think of her. Enjoy!
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Arrange chicken in an oven proof baking dish.
- In frying pan, fry onion and garlic in hot oil until limp.
- Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes.
- Remove cover and bake an additional 20 minutes or until chicken is done.
- Serve over brown rice.
Nutrition Facts : Calories 200.9, Fat 15.6, SaturatedFat 2.9, Sodium 379.8, Carbohydrate 12.1, Fiber 3.1, Sugar 6.6, Protein 6.9
THAI PEANUT CHICKEN CHILI
This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.
Provided by Jim
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
- At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
- Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
- Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
- Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
CHILLI CHICKEN & PEANUT PIES
Add peanut butter to your pie filling for creaminess and top with a bean and potato mash for extra nutrients. A healthy yet hearty, gluten-free dinner
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 1h15m
Yield Makes 2 pies, each serves 2
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.
- Add the chicken and stir-fry until it begins to colour, then tip in the tomatoes, squeeze in some tomato purée and add the bouillon and 150ml water. Cover and simmer for 10 mins.
- Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Spoon the mixture equally into two 24 x 18cm shallow pie dishes.
- For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the steamed potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.
- Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.
Nutrition Facts : Calories 523 calories, Fat 11 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
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