Peanut Butter Marinade For Chicken Food

PEANUT BUTTER SAUCE CHICKEN

Steps:

• Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

PEANUT BUTTER MARINADE FOR CHICKEN

Steps:

• Mix all ingredients together and marinate chicken for 1 hour or longer. Turn chicken once or twice to ensure that all pieces are covered in the marinade. Remove chicken from marinade and discard. Place chicken on grill or in a large skillet with a small amount of oil and cook until done.
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CHICKEN WITH PEANUT SAUCE

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

PEANUT BUTTER CHICKEN SKEWERS

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

PEANUT BUTTER CHICKEN

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.

PEANUT-GINGER MARINADE

Steps:

• In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
• Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

GRILLED PEANUT BUTTER CHICKEN

Steps:

• Place chicken in a plastic Ziplock bag or a glass pan.
• In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
• Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
• Lightly oil grill.
• Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
• Serve sprinkled with chopped green onions, if desired.

PEANUT BUTTER CHICKEN

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.

BBQ PEANUT BUTTER CHICKEN

Steps:

• Prepare the marinade 2 hours before your ready to grill.
• Mix all the ingredients except chicken in blender until well mixed. If too thick, you can add up to 1 cup of water to thin out.
• Marinate the chicken for 2 hours.
• Lightly oil a medium hot BBQ grill and place the chicken on the grill for 6-8 minutes.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

PEANUT BUTTER CHICKEN

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.

PEANUT BUTTER MARINADE

Steps:

• Mix all ingredients together until well blended.
• The neatest way to do it is to pour the 1/2 cup oil into a large glass measuring cup (2 cup size or larger), add peanut butter to the oil until the total comes out to 1 cup.
• I continue adding vinegar, soy sauce& lemon juice to the measuring cup in this manner.
• I pour it all out into a small mixing bowl to add the seasonings.
• This way the peanut butter pours out w/the oil instead of making a mess in the measuring cup.
• I use jarred garlic& ginger- this accounts for the 5 minutes prep time.
• I mainly use this for tofu chunks or chicken- marinate at least one hour or overnight.
• If using chicken'tenders' set aside some of the marinade (before adding the rest of it to chicken) to use as a dipping sauce.

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. 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, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

HONEY PEANUT CHICKEN MARINADE

Steps:

• Place all the ingredients in blender or food processor.
• Cover and process for 1 minute.
• Pour the marinade over the poultry in a shallow glass dish or heavy plastic bag.
• Cover dish or seal bag and refrigerate for up to 3 hours.
• This recipe can be doubled or tripled.

PEANUT BUTTER CHICKEN TENDERS

Steps:

• In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving. , Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink. , Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce.

ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE

Steps:

• Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
• Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
• In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.