Chicken Breasts With Peanut Sauce Recipes

PEANUT BUTTER CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
• Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

GRILLED CHICKEN BREASTS WITH PEANUT SAUCE

Steps:

• Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth.
• Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat grill to medium hot.
• Remove the chicken breasts from the marinade; throw away the marinade.
• Grill chicken breasts 5-7 minutes on each side or until done.

CHICKEN BREASTS WITH PEANUT SAUCE

Steps:

• Fry the onion in the oil until soft.
• Add the garlic and curry powder and fry for 2 minutes.
• Add the chicken and cook for 5 minutes or until juices run clear.
• When the chicken is cooked, add the honey, peanut butter and stock.
• Combine well.
• Simmer for 10 minutes until the sauce is thick.
• Serve over rice.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

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.

GRILLED CHICKEN BREAST WITH ZESTY PEANUT SAUCE

Steps:

• WASH, trim and pound chicken to flatten to a consistent thickness.
• MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
• PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
• When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
• REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
• SPOON peanut sauce over hot chicken and sprinkle with cilantro.

CHICKEN WITH PEANUT SAUCE

Steps:

• Sprinkle both sides of chicken with pepper,salt lightly.
• Melt the butter in a 10-inch skillet over medium heat.
• Cook chicken in the butter for 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Remove chicken from skillet and keep warm.
• In same skillet, add the peanut butter and last 6 ingredients.
• Heat over mdium heat, stirring frequently, until hot and slightly thickened.
• Divide the shredded cabbage on 2 serving plates, top with chicken and sauce.
• Garnish each serving with diced red pepper.

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Mix dressing, peanut butter and soy sauce in a large bowl until well blended.
• Add chicken.
• Toss to coat.
• Cover and refrigerate for 10 minutes, to marinade.
• Preheat broiler or barbecue.
• Remove chicken from marinade. Discard marinade.
• Thread chicken evenly onto 8 soaked wooden or metal skewers.
• Cook on barbecue about 4 minutes on each side, or.
• Place on rack in broiler pan.
• Broil 4 to 6 inches from heat, on each side or until cooked through.
• Serve sprinkled with peanuts and onions.
• The skewers are good when served with cooked rice and a tossed green salad.