SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
- Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
- Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
- While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
- Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.
THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
SPICY PEANUT CHICKEN & NOODLES
This simple spicy peanut noodles recipe tastes like it took hours to make. Everybody says it has the perfect levels of heat and spice. -Sharon Collison, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.
Nutrition Facts : Calories 489 calories, Fat 14g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 971mg sodium, Carbohydrate 68g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.
SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES
Make and share this Spicy Thai Peanut Sauce With Chicken and Rice Noodles recipe from Food.com.
Provided by Jordan Elwell
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
- Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
- Noodles: Cook rice noodles in water with salt, according to package instructions.
- Serve chicken/vegetables over noodles with sauce poured generously on top.
Nutrition Facts : Calories 865.3, Fat 29.2, SaturatedFat 6.7, Cholesterol 92.8, Sodium 1391.3, Carbohydrate 108.4, Fiber 5.2, Sugar 17.3, Protein 41.7
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
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
SPICY CHICKEN IN PEANUT SAUCE WITH NOODLES
This is my families favorite dish. Easy, healthy, and fast to make - you can use any type of meat, fish or seafood or firm tofu. Fool around with the quantities and ingredients till you get exactly what you want. You can use coconut milk, tomato sauce, or plain yogurt (with yogurt avoid vinegar and/or citrus juice). I use too little pepper and soya and let people add them at the table. You can garnish with peanuts, cashews, and/or green onions.
Provided by Cookin 4 1
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- First mince garlic and ginger and put into a small bowl,.
- then wash drain and chop vegetables into bite sized pieces and place in a bowl.
- then trim all the fat off the meat and slice as thin as possible into bite sized pieces and place in a bowl (if you have the time (min 1/2 hour) you can put in a splash of soya sauce and rice wine vinegar as a marinade).
- Dissolve corn starch in stock/OJ.
- Place a wok or large cast iron frying pan on medium-high heat and a large pot of water with a dash of salt on high heat to boil.
- When the frying pan is hot enough that water splashed in it dances around then pour in cooking oil and add garlic and ginger then stir for 1/2 minute. Add meat and stir occasionally till browned. Add vegetables and stir occasionally.
- Meanwhile place noodles in boiling salted water, cook according to package instructions and drain when ready.
- to the meat and vegetables add peanut butter, coconut milk, and corn starch/ stock mix and stir constantly till bubbly and thickened then reduce heat to min and stir occasionally. Remove from heat and splash with soya sauce, rice wine vinegar, lemon juice, and sesame oil.
- Toss with noodles and garnish with nut and green onions (if desired) and serve with soya sauce and a hot sauce on the side for those who desire.
Nutrition Facts : Calories 925.5, Fat 38.4, SaturatedFat 15.3, Cholesterol 90.7, Sodium 469.2, Carbohydrate 103.2, Fiber 6.5, Sugar 25, Protein 39.9
SPICY SOBA NOODLES WITH CHICKEN AND PEANUT SAUCE
Very fast, easy recipe. I use rotissiere chicken, kick the seasoning up with added chili paste. Goes very well with a quick veggie stir fry
Provided by AZRT8871
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Shave carrot lengthwise into thin strips using a vegetable peeler.
- Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
- Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.
NOODLES WITH SPICY PEANUT SAUCE
An Asian style dish. You can also just make the sauce for dipping veggies into. Also you can add cooked diced chicken breast to the dish.
Provided by Rita1652
Categories Fruit
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
- Add peanut butter and oils blend.
- You can add hot pepper sauce to blender or just top the dish with pepper flakes.
- Depends on how much heat you like!
- Or both!
- Add sauce to cooked pasta and broccoli stir together.
- Add pasta water if needed to thin sauce.
- Top with the finely sliced cucumber.
THAI CHICKEN WITH SPICY PEANUT SAUCE
This is a relatively quick recipe that has a great rich flavor. The peanut sauce is also a good dipping sauce for grilled chicken.
Provided by Chris from Kansas
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
- Set aside.
- Bring 2 1/2 cups water to a boil in a 2-qt.
- saucepan.
- When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
- Cut the chicken into short strips about 1/2 inch wide.
- Heat the oil in a large nonstick skillet over high heat.
- Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
- Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
- Stir well, then add the peanut sauce and stir well again.
- Cook until heated through, 2 minutes.
- Serve over a bed of the rice.
THAI NOODLES WITH SPICY PEANUT SAUCE
This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.
Provided by jenpalombi
Categories Thai
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted water according to package directions.
- Drain and return to pot.
- Add 2 TBSP sesame oil and toss to coat.
- Set aside.
- Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
- Add green onions, carrots, stir-fry veggies, garlic and ginger.
- Saute until vegetables soften, about 4 minutes.
- Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
- Simmer sauce 2 minutes.
- Pour sauce over pasta and toss well.
- Transfer to platter and serve warm.
- Garnish with additional green onions, if desired.
- Yields 8 side dish servings or 4 main dish servings.
- **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
- As written, this recipe has some heat, but is still edible for my toddler son.
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