PEANUT BUTTER SAUCE CHICKEN
An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY
Provided by Rita's treats
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 12.5 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 2.3 g, Sodium 69.6 mg, Sugar 0.8 g
CHICKEN, PORK AND POTATOES IN PEANUT SAUCE
This is a nice meat and potatoes dish of Peruvian origin adapted from South American Food and Cooking by Jenni Fleetwood and Marina Fillipelli. This is a subtley flavored, hearty and filling dish. I increased the seasonings from the original recipe, but naturually, you can add as much or as little as you like. If you like a little heat, it would probably be good with some tabasco. I may add some carrots some time as well.
Provided by pattikay in L.A.
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
- Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
- Transfer chicken to a plate using a slotted spoon.
- Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
- Transfer to plate with cooked chicken.
- Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
- Stir in garlic, paprika and cumin and cook for 1 minute.
- Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
- Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
- Return chicken and pork to the pan and bring to a boil.
- Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
- Avoid overcooking so that the meat does not become tough and stringy.
- Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
- Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).
PORK CHICKEN AND POTATO STEW IN PEANUT SAUCE
Make and share this Pork Chicken and Potato Stew in Peanut Sauce recipe from Food.com.
Provided by children from A to Z
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse pork and pat dry; season with salt & pepper.
- Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking.
- Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed).
- Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
- Rinse chicken and pat dry; season with salt and pepper.
- Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat.
- Add chicken and cook, turning, until golden brown, about 3 minute
- Transfer with a slotted spoon to bowl with pork.
- Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute.
- Stir in broth, corn, adobo sauce and peanut butter.
- Return pork and chicken to pot with any drippings and push into liquid.
- Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste.
- To serve, ladle stew into bowls and garnish with cilantro, if desired.
Nutrition Facts : Calories 759.9, Fat 35.6, SaturatedFat 9.5, Cholesterol 124.4, Sodium 650.4, Carbohydrate 63.7, Fiber 7.7, Sugar 3.4, Protein 48.1
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: lime juice, sesame oil, salt, pepper, boneless, skinless chicken breast, creamy peanut butter, lime juice, low sodium soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, water, small yellow bell pepper, small red bell pepper, small green bell pepper, medium sweet potato, broccoli floret, sesame oil, green onion, chopped peanut
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
- In a large bowl, mix lime juice, sesame oil, salt, and pepper.
- Add cubed chicken to mixture and stir until completely coated.
- Cover with plastic wrap and marinate in refrigerator for 30 minutes.
- Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
- Once cooked through, remove chicken and transfer to a bowl.
- Spiralize bell peppers and sweet potato into a large bowl.
- Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
- Add in the spiralized vegetables and cook for 2-3 minutes.
- Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
- Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
- Top with green onions and chopped peanuts.
- Enjoy!
Nutrition Facts : Calories 492 calories, Carbohydrate 33 grams, Fat 22 grams, Fiber 7 grams, Protein 43 grams, Sugar 11 grams
DENISE'S PEANUT CHICKEN
This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal
Provided by NEECEEWAGS
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
- In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g
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