DENISE'S PEANUT CHICKEN
This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal
Provided by NEECEEWAGS
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 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
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE
Steps:
- Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
- For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
SPICY THAI PEANUT CHICKEN OVER RICE
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce.
Provided by pbskoozy
Categories Main Dishes
Time 1h10m
Number Of Ingredients 13
Steps:
- Cook rice until 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 cut 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, red pepper strips, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve with rice.
- Note: if you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Nutrition Facts : 0 Array
SPICY PEANUT CHICKEN OVER RICE RECIPE - (4/5)
Provided by á-48683
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or untl tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter, curry powder, salt, red pepper, black pepper, and tomato paste; cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.
PEANUT NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
PEANUT CHICKEN OVER RICE
This is a delicious recipe, closest type of cuisine I can classify it as is Thai. Regardless, it's a great recipe, of course you have to really like peanuts. It is also good with tofu instead of chicken, just cube the tofu, and add to the peanut sauce directly. Enjoy!
Provided by Kevin Young
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large frying pan, heat oil over medium-high heat.
- Add onions, scallions, and garlic and cook until onion is tender (about 5 minutes).
- Reduce heat to medium and add peanut butter, brown sugar, fish sauce, paprika, juice of limes, and cayenne pepper.
- Stir into a smooth sauce, then add coconut milk in 4 parts, stirring into a smooth sauce again.
- Heat sauce to boiling, then reduce heat to low and allow to simmer stirring occasionally.
- In a large pot, heat enough water to completely submerge chicken to boiling.
- While water is heating, trim chicken of fat and slice into 1/2 inch wide by 2 inch long pieces.
- Add chicken to boiling water and allow to cook just long enough to completely cook chicken (should be no more than 10 minutes).
- Remove chicken from water and add to peanut sauce, also adding steamed spinach and bell pepper.
- Mix thoroughly, and increase heat to medium.
- Allow this to cook 10-15 minutes.
- Remove from heat and ladle over plenty of white rice.
SPICY PEANUT CHICKEN OVER RICE
This makes enough to freeze leftovers, which keep for up to a month. You can increase the crushed red pepper, if you like. A dollop of yogurt on top balances the spiciness.
Provided by cellogirl2
Categories One Dish Meal
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat.
- Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
- Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
- Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
- Add tomato and broth to pan; bring to boil.
- Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
- Serve chicken mixture over rice; top each serving with yogurt.
Nutrition Facts : Calories 328.9, Fat 7.2, SaturatedFat 1.3, Cholesterol 54.9, Sodium 407.2, Carbohydrate 38.3, Fiber 4.4, Sugar 4.1, Protein 27.8
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5/5 (13)Total Time 25 minsCategory Main CourseCalories 507 per serving
- In a small saucepan over medium heat, whisk together the sauce ingredients: peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, 5 tablespoons water, and red pepper flakes. Heat and stir until the sauce is smooth and thickens a little. If the sauce is a thicker than you’d like, add a bit more water. Add the chicken, and toss to coat it with the sauce and warm it through. Turn off the heat and cover the saucepan to keep the chicken warm.
- Meanwhile, heat the olive oil in a large nonstick skillet or wok over medium high. Add the broccoli, bell pepper, carrots, and white and light green parts of the green onions. Cook the vegetables until crisp tender, about 6 to 8 minutes. Add the edamame, garlic, ginger, soy sauce, and the green parts of the green onions. Stir to coat and cook 1 additional minute.
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QUICK & EASY PEANUT BUTTER CHICKEN (20-MINUTE MEAL ...
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4.7/5 (19)Total Time 17 minsCategory Main DishesCalories 302 per serving
- Drizzle the oil of your choice in a large skillet set over medium-high heat. Add the diced chicken to the pan, and then pour the soy sauce over top. Sauté for about 10-12 minutes, until the chicken is fully cooked.
- Stir 3/4 cup of the peanut sauce into the chicken, and continue to cook until the sauce is warmed through.
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4.1/5 Total Time 35 minsCategory MainsCalories 327 per serving
- 1 Heat the oil in a large saucepan. Cook the chicken slices until sealed (slightly brown) then set aside. Add the onion and garlic to the pan and cook till soft. Return the chicken to the pan and mix in the tomatoes, peanut butter, curry powder and thyme and mix well to disperse the peanut butter through the mixture.
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5/5 (4)Total Time 40 minsCategory DinnerCalories 675 per serving
- Combine the garlic powder, ground ginger, onion powder, turmeric powder, kosher salt, and freshly cracked black pepper in a medium-sized bowl. Mix with a spoon until the spices are evenly integrated. Dice the chicken breasts into bite-sized pieces and add them to the bowl. Mix until the chicken is evenly coated in the spices and seasonings. Set aside.
- Heat 1 tablespoon of olive oil in a large wok or large deep sauté pan over medium-high heat. Once hot, add the marinated chicken and spread out the pieces evenly in the wok. Cook undisturbed for a minute, then toss and cook for 4-5 minutes, or until the chicken has browned and has fully cooked through. Transfer to a clean bowl and set aside.
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- Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken.
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4.9/5 (49)Total Time 4 hrs 10 minsCategory MainCalories 326 per serving
- To a 6 qt slow cooker, add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, garlic, and stir until combined.
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From familyfoodonthetable.com
4.5/5 (2)Total Time 5 hrs 10 minsCategory ChickenCalories 538 per serving
- Combine remaining ingredients in a small bowl or jar and mix until well combined. The sauce will be thick. Pour the sauce over the chicken.
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From budgetbytes.com
4.5/5 (37)Total Time 30 minsServings 4Calories 647 per serving
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From hauteandhealthyliving.com
Ratings 4Category DinnerCuisine American, AsianTotal Time 4 hrs 15 mins
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5/5 (8)Total Time 40 minsServings 4-6
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Ratings 5Calories 250 per servingCategory Main Course
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