Peanutty Chicken Recipes

DENISE'S PEANUT CHICKEN

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.

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

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.

PEANUT-BAKED CHICKEN

Steps:

• Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
• Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
• Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
• Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
• Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.

PEANUTTY CHICKEN AND VEGETABLES

Steps:

• In a deep skillet or flameproof casserole, heat the oil over medium heat until very hot.
• Add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes.
• Remove the chicken to a plate.
• Drain off all but 2 tablespoons of the drippings from the pan.
• Add the vegetables.
• Cook, stirring, until the onion is tender, about 5 minutes.
• Stir in the peanut butter, broth, hot sauce, salt and pepper.
• Heat to boiling, stirring until smooth.
• Reduce the heat and simmer 5 minutes.
• Return the chicken to the pan and simmer for 5 minutes, until heated through.
• Serve the chicken over hot cooked rice.
• Top with the sauce and sprinkle with the chopped peanuts.

PEANUTTY CHICKEN

Steps:

• In a small bowl, combine the chili powder, salt and pepper; rub over chicken. In a large skillet, saute chicken in butter until golden brown. Reduce heat; cover and cook for 30 minutes or until juices run clear., Transfer chicken to a serving platter and keep warm. Add orange juice to skillet, stirring to loosen browned bits from pan; simmer for 5 minutes. Pour over chicken. Sprinkle with peanuts. Garnish with orange slices and cilantro if desired.

PEANUTTY CHICKEN KABOBS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread chicken pieces on four 10- to 12-inch metal skewers, leaving space between each piece.
• Make Spicy Peanut Sauce; reserve 1/2 cup sauce to serve with cooked kabobs. Brush chicken with half of the remaining sauce.
• Cover and grill kabobs 4 to 5 inches from medium heat about 15 minutes, turning and brushing occasionally with remaining sauce, until chicken is no longer pink in center. Serve kabobs with reserved sauce and the peanuts.

PEANUTTY THAI NOODLES WITH CHICKEN

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
• While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
• Remove from the heat and season with salt and pepper. Drizzle lime juice over top.

PEANUT-THAI (PEANUTTY) CHICKEN WITH VERMICELLI

Steps:

• Slice chicken breast into small strips and toss together with ginger, garlic and soya sauce to marinate.
• In a large, deep frying pan, melt the butter and oil together. Cook chicken until juices run clear, then add peppers and mixed vegetables (reserve the bean sprouts). Cook until al dente.
• Meanwhile, whisk together all the sauce ingredients. Pour into the pan. Stir until heated through and bubbly, then add the bean sprouts.
• Serve over bean thread vermicelli.

SPICY PEANUT CHICKEN

Steps:

• Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
• Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

PEANUTTY CHICKEN WINGS

Steps:

• In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended. Cut chicken wings into three sections; discard wing tips. Add wings to peanut butter mixture; stir to coat. Cover and refrigerate for 2 hours., Transfer to an ungreased 13 x9-in. baking dish. Bake, uncovered, at 375° for 35-45 minutes or until chicken juices run clear.