THAI PEANUT CHICKEN STIR FRY
Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.
Provided by Yumna Jawad
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
- In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
- Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
- Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
- Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
- Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.
Nutrition Facts : Calories 414 kcal, Carbohydrate 25 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 493 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
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 PEANUT CHICKEN
This colorful stir-fry gets its kick from a dash of red pepper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
- Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
SWEET AND SPICY PEANUT CHICKEN
Chicken thighs and a slow cooker- that's a marriage made in culinary heaven! Juicy and flavorful, this simple dish will make you swoon when you return home and find it ready. The filling is also excellent in lettuce wraps. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.
Nutrition Facts : Calories 525 calories, Fat 25g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 914mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 30g protein.
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.
SPICY PINEAPPLE MARINADE FOR CHICKEN
Provided by Food Network
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours.
- Prepare barbecue or preheat broiler. Remove chicken from marinade.
- Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes.
SPICY CHICKEN WITH PINEAPPLE
I found this recipe on a pineapple can. I haven't tried it yet but I'm definitely going to because it sounds really yummy!!!
Provided by Chef_in_love
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saute pan.
- Add the chicken and onion, and cook together until golden.
- Add the spices and red pepper, and cook for 1 minute.
- Halve the pineapple slices, add to the pan with the juice, tomatoes and kidney beans.
- Cover and simmer 20-25 minutes until the chicken is tender.
- Serve with rice or mashed potatoes.
Nutrition Facts : Calories 428.6, Fat 12.6, SaturatedFat 1.9, Cholesterol 68.4, Sodium 90.4, Carbohydrate 46.3, Fiber 8.6, Sugar 26, Protein 35.1
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
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- When ready to cook, heat 1 tablespoon olive oil/coconut oil in a large nonstick skillet over medium heat until hot and rippling. Add chicken and marinade and cook until completely cooked through and sauce thickens slightly. Remove from heat and stir in crunchy peanut butter until well combined.
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