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
GONG BAO CHICKEN WITH PEANUTS
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. "Everyone loves it, and it's complex enough to be interesting without being too complicated to make," Ms. Dunlop said. Dig in with a side of white rice and enjoy.
Provided by Julia Moskin
Categories dinner, easy, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
- Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
- In a small bowl, combine the sauce ingredients.
- Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
- Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
- Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 533 milligrams, Sugar 7 grams, TransFat 0 grams
CHINESE PEANUT CHICKEN
My neighbor from Shangai just came over to teach me this recipe. She says she always makes it for potlucks and everybody loves it. I can see why.
Provided by Bettys Sunday Suppe
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry garlic and ginger on medium-high heat until beginning to brown. Add green onion and let fry for half a minute.
- Add chicken cubes and turn up the heat to high, stir-frying until opaque.
- Turn heat back down to medium. Toss in peanuts and soybean paste, stirring to coat.
- Sprinkle sugar over the mixture and stir for a minute or two longer.
- Serve with rice.
- *If your peanuts are not roasted, put them in an oven preheated at 350 for 15-20 minutes. Stir once before done. Take them out before completely roasted because they continue to cook once out of the oven.
Nutrition Facts : Calories 866.8, Fat 57.8, SaturatedFat 8.2, Cholesterol 68.4, Sodium 1001.1, Carbohydrate 43.1, Fiber 9.4, Sugar 21.7, Protein 54.5
STIR-FRIED CHICKEN WITH PEANUTS
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Lucinda Scala Quinn
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
- Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
- Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.
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