CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE
Betty Crocker's Diabetes Cookbook shares a recipe! Breaded chicken chunks "Thai" together a whole new taste when dipped in peanut sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray.
- Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
- In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.
Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 35 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg
CHICKEN LEGS WITH SPICY PEANUT SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Rub the drumsticks with the garlic, season with salt and arrange far from one another on the prepared baking sheet. Bake on the middle rack until the chicken is cooked through (165 degrees F) and the juices run clear, 25 to 30 minutes.
- In a medium bowl, mix the cookies with 1/2 cup warm water; crush the cookies with the back of a spoon until they form a paste. Whisk in the peanut butter and soy sauce with an additional 1/4 cup warm water if needed. Stir in the lime juice, red wine vinegar, hot sauce, garlic powder, red pepper flakes and ginger. Taste for seasoning.
- Toss the chicken in the sauce and serve immediately.
CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
FRIED PEANUT-CRUSTED CHICKEN SANDWICHES
This recipe may seem to have many components, but let me tell you: it's so worth it! The crunchy peanut-coated chicken gets a hint of spiciness from the hot pepper jelly. Paired with a tangy, cool vegetable salad to tame the heat, it's a match made in heaven.
Provided by Kardea Brown
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight.
- Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.)
- For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F.
- Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere.
- Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly.
- To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately.
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
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.
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- Prepare the peanut sauce by adding the peanut butter, hoisin sauce, rice vinegar, honey (or agave), chili garlic sauce, soy sauce and water to the bowl of a food processor, and process the ingredients until completely smooth and creamy; pour into a large cup or bowl, and set aside.
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- Place a large heavy-bottom skillet over medium-high heat, and add in about 1/2 cup of the oil; once the oil is hot and shimmering, work in batches adding some of the coated chicken pieces to the pan, and allow them to sit, undisturbed, for about 3-4 minutes until a pale golden color and slightly crisp; stir to allow the chicken to brown on the other side for another minute or two, until cooked through; remove the chicken from pan and repeat with remaining chicken.
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