Thai Peanut Chicken Food

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.

AMAZING THAI PEANUT CHICKEN

Steps:

• 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, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
• Serve over rice or rice noodles.

THAI PEANUT CHICKEN

Steps:

• In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne. Bring to just boiling over medium-high heat; reduce heat. Simmer, uncovered for 15 minutes, stirring occasionally.
• Preheat oven to 300 degrees F. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken pieces, one at a time, shaking bag to coat.
• In a large skillet, brown chicken, half at a time, in hot oil, turning occasionally. Transfer chicken to an ungreased 2 quart rectangular baking dish.
• Pour peanut butter mixture over chicken. Cover loosely with foil.
• Bake for 1 hour, occasionally spooning sauce or turning chicken pieces.
• Bake uncovered for 20-30 minutes more, until chicken is very tender. Serve over hot cooked rice, spooning sauce and sprinkle with fresh cilantro.

THAI PEANUT BUTTER CHICKEN WRAPS

Steps:

• STIR together peanut butter, pad thai sauce and green onions in a medium bowl until combined.
• PLACE tortilla on microwave-safe plate. Spread 1/4 of peanut butter mixture on tortilla to about 1/2-inch of edge. Microwave on HIGH (100% power) for 20 seconds.
• LAYER chicken, then lettuce on top. Wrap burrito style: Fold one edge of tortilla up about 1-inch over filling. Fold right and left sides over folded edge. Roll up ending with loose edge on bottom. Cut in half diagonally.
• REPEAT with remaining tortillas.

SPICY THAI PEANUT CHICKEN CURRY

Steps:

• In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
• Add the chicken and cook through.
• Add coconut milk, fish sauce, brown sugar and peanut butter.
• Simmer about 10 minutes.
• Serve over steamed Jasmine rice.
• Top with fresh lime juice and crushed peanuts.
• Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

THAI CHICKEN PEANUT NOODLES

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.

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

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.

THAI PEANUT CHICKEN

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.
• Stir in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti. Cover; simmer 5 min.
• Add vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.

THAI PEANUT CHICKEN AND NOODLES

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

THAI PEANUT CHICKEN CHILI

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
• At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
• Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
• Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
• Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.

SLOW COOKER THAI PEANUT CHICKEN

Steps:

• Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
• If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
• Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
• Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
• Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
• Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
• Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

THAI COCONUT PEANUT CHICKEN

Steps:

• For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
• Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
• Remove from heat and cover, if will continue to thicken off the heat.
• To prepare the chicken:.
• Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
• While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
• Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
• Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
• Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
• Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
• Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
• You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.