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
20 MINUTE SPICY BAKED PEANUT GINGER CHICKEN RECIPE
This 20 minute spicy baked peanut ginger chicken recipe is a delicious quick dinner the whole family will love (you can customize the heat level to your liking, and if some like it super hot, just bring a bottle of hot sauce to the table!)
Provided by Sweetphi
Categories Chicken
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Cut up chicken and place in a baking dish.
- In a microwave safe bowl, microwave water for 1 minute. Remove from microwave and add remaining ingredients through soy sauce (peanut butter, olive oil, apple cider vinegar, garlic, ginger, hot sauce and soy sauce). Whisk to combine.
- Pour over chicken in baking dish.
- Bake for 20 minutes, or until chicken is cooked through. Remove from oven and let rest for a few minutes before serving.
- For slow cooker/crock pot instructions: add chicken to a crock pot, make sauce and pour over chicken, cook on low for 3-4 hours, or until chicken is done (when a meat thermometer registers 175 degrees).
- Serve over rice with cilantro as garnish.
Nutrition Facts : ServingSize 1 g, Calories 347 kcal, Carbohydrate 8 g, Protein 40 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 97 mg, Sodium 933 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 11 g
PEANUT-GINGER MARINADE
Great Asian style marinade with a kick. Works well with chicken or beef.
Provided by Athenia Prickett
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 8.6 g, Cholesterol 97 mg, Fat 16.6 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 3.9 g, Sodium 674.8 mg, Sugar 3.2 g
ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE
We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.
Provided by Molly Baz
Categories Bon Appétit Dinner One-Pot Meal Chicken Rice Ginger Peanut Butter Soy Sauce Tree Nut Free Dairy Free Healthy
Yield 6 servings
Number Of Ingredients 18
Steps:
- Chicken and rice:
- Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
- Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
- Sauce and assembly:
- While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
- Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
PEANUT GINGER CHICKEN
Every time we serve this we get requests for the recipe. We make this often and the kids ask for it calling it Peanut Butter Chicken. Marinate the chicken overnight and into the next day. I broil/bake this dish when we can't grill in the winter. This is the most successful in a series of peanut chicken recipes tried and won a contest with Better Homes and Gardens. Cook time includes marinating time.
Provided by WildLightning
Categories Chicken Thigh & Leg
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl.
- In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper.
- Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
- In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right.
- Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains.
- Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.
CHICKEN STIR FRY WITH GINGER PEANUT SAUCE
Make and share this Chicken Stir Fry With Ginger Peanut Sauce recipe from Food.com.
Provided by Abby Girl
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the soy sauce, peanut butter, white wine, brown sugar, ginger, garlic and hot pepper sauce. Set aside.
- In a wok or large skillet heat oil. Add chicken and stir fry for about 3 minutes. Add carrots and stir fry 2 minutes. Add peanut sauce, peppers and snow peas.
- Stir fry until vegetables are tender but still crisp and thicken is cooked through, about 2 minutes.
Nutrition Facts : Calories 309.7, Fat 15.9, SaturatedFat 3.8, Cholesterol 54.5, Sodium 886.9, Carbohydrate 19.1, Fiber 3.9, Sugar 8.6, Protein 23.6
PEANUT (OR PEANUT BUTTER) GINGER CHICKEN
Delicious flavorful chicken dish that is as fast and easy to make as it is tasty! All amounts are approximate and can be tweaked to suit your tastes, I typically make a little more of the sauce. This recipe is originally from Jaylene at Nibbledish.com, I've changed the amounts to what I use for a family of 4.
Provided by JayDubs
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
- Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
- Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
- In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
- Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
- Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.
PEANUT BUTTER AND GINGER CHICKEN IN A CROCK POT
Make and share this Peanut Butter and Ginger Chicken in a Crock Pot recipe from Food.com.
Provided by TishT
Categories Chicken
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and dry chicken.
- Place in slow cooker.
- In a small bowl, whisk together rest of ingredients.
- Spoon over the chicken.
- Cover and cook on low about 5 hours or until chicken is tender.
- Serve over cooked rice.
Nutrition Facts : Calories 417.2, Fat 29.7, SaturatedFat 8.1, Cholesterol 120.8, Sodium 500.7, Carbohydrate 3.4, Fiber 0.9, Sugar 1.6, Protein 33.4
THAI PEANUT SAUCE WITH GINGER
Steps:
- Gather the ingredients.
- Soften peanut butter in a small pot over very low heat. Stir frequently so peanut butter doesn't burn.
- Once peanut butter is very soft, whisk in water, soy sauce, lime juice, ginger, brown sugar, minced garlic, and red pepper flakes.
- Stir until everything is well-combined, then taste and add additional salt to your liking.
Nutrition Facts : Calories 149 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, Sodium 620 mg, Sugar 3 g, Fat 11 g, ServingSize About 1/2 cup (4 servings), UnsaturatedFat 0 g
AFRICAN PEANUT AND GINGER CHICKEN
Add precooked chicken to soup-like mixture and cook on stove for about an hour! Our family really enjoyed - even the kids! I used about 1/3 - 1/2 the amount of chili powder and 1/4 the amount of crushed red pepper.
Provided by CareCook
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes.
- Heat vegetable or peanut oil in skillet and saute chicken until cooked through.
- Refrigerate chicken.
- Saute onions and peppers until tender in vegetable or peanut oil.
- Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes.
- Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes.
- Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer.
- Add cooked chicken.
- Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes).
- Remove from heat and cool.
- Freeze in bags or pans.
- Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.
Nutrition Facts : Calories 347.1, Fat 11.3, SaturatedFat 2.5, Cholesterol 100.2, Sodium 399.8, Carbohydrate 16.1, Fiber 3.5, Sugar 7.5, Protein 46
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- Rinse chicken and pat dry with paper towels. Place chicken in a large plastic zipper seal bag that has been set in a shallow bowl.
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