20 Minute Thai Peanut Chicken Recipes
20 MINUTE THAI CHICKEN PEANUT NOODLES
These saucy Thai Chicken Peanut Noodles are made from quick cooking instant ramen noodles coated in peanut sauce for a dinner that can be on the table in under 20 minutes. We like bell peppers and shredded carrots, but feel free to skip those or add your favorite vegetables of choice.Want to adjust the size of this recipe? Click on the number next to servings and use the slider to scale up or down.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 20m
Number Of Ingredients 15
Steps:
- Bring a saucepan of water to a boil on the stove (or heat it in the microwave). Add noodles and soak in hot water until tender but still have some bite, 2 to 3 minutes. (Be careful not to overcook the noodles since they will continue to cook in the wok.) Drain.
- Whisk together ginger, garlic, peanut butter, soy sauce, vinegar, water, brown sugar, toasted sesame oil, and hot sauce.
- Heat a wok over medium-high heat. Add oil and then vegetables. Saute until vegetables are tender, 2 to 4 minutes (tough vegetables like carrots might need an extra minute or two).
- Add peanut sauce and chicken and cook everything together for a minute.
- Remove wok from heat and stir in noodles and peanuts. Top with chopped cilantro and / or green onions. Serve with lime wedges for squeezing over top and / or sliced cucumbers if you'd like.
Nutrition Facts : Calories 578 kcal, Carbohydrate 49 g, Protein 32 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 1490 mg, Fiber 6 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving
20-MINUTE THAI PEANUT CHICKEN
You can create restaurant-style Thai chicken at home in your own kitchen in about 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together 1/4 cup peanut sauce and mayonnaise. In another shallow dish, mix together panko and peanuts. Dip chicken in peanut sauce mixture, then dip in panko mixture. Place on baking sheet.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with cilantro. Serve additional peanut sauce as a dipping sauce.
Nutrition Facts : Calories 440, Carbohydrate 15 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
THAI PEANUT CHICKEN
Salsa and peanut butter "Thai" a whole new look and flavor to everyday chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
- Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
- Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 415, Carbohydrate 11 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg
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