SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
SPICY PEANUT CHICKEN
This colorful stir-fry gets its kick from a dash of red pepper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
THAI PEANUT CHICKEN CHILI
This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.
Provided by Jim
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
- At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
- Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
- Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
- Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g
SPICY PEANUT CHICKEN CHILI
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
CHICKEN IN SPICY PEANUT SAUCE
Make and share this Chicken in Spicy Peanut Sauce recipe from Food.com.
Provided by Barb in WNY
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between 2 sheets of plastic wrap.
- With a meat mallet , pound to a 1/4-inch thickness.
- In a 10-inch skillet over medium heat, in hot oil, cook chickem 10 minutes or until browned on both sides.
- Remove chicken from skillet. Spoon off fat.
- Add soup, peanut butter, water, green onions, chili powder and red pepper to skillet; stir until smooth.
- Over medium heat, heat to boiling. Reduce heat to low.
- Return chicken to skillet.
- Cover and simmer 5 minutes or until chicken is tender and juices run clear.
Nutrition Facts : Calories 168, Fat 6, SaturatedFat 1, Cholesterol 65.8, Sodium 79.2, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 26.4
CHILLI CHICKEN & PEANUT PIES
Add peanut butter to your pie filling for creaminess and top with a bean and potato mash for extra nutrients. A healthy yet hearty, gluten-free dinner
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 1h15m
Yield Makes 2 pies, each serves 2
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.
- Add the chicken and stir-fry until it begins to colour, then tip in the tomatoes, squeeze in some tomato purée and add the bouillon and 150ml water. Cover and simmer for 10 mins.
- Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Spoon the mixture equally into two 24 x 18cm shallow pie dishes.
- For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the steamed potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.
- Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.
Nutrition Facts : Calories 523 calories, Fat 11 grams fat, SaturatedFat 2.3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
SPICY PEANUT CHICKEN
My family loved this dish. It is reminiscent of Thai food, with the peanut and cilantro flavor. If you love cilantro like I do use only fresh cilantro and garnish liberally! This recipe is from "The All New Good Housekeeping Cook Book". Since my family isn't too wild about large chunks of tomatoes on their plate, I put in only half the tomatoes called for and gave them a brief whirl in the food processor.
Provided by SharleneW
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine cumin and cinnamon; sprinkle on chicken.
- Heat oil in large skillet.
- Add chicken and cook about 5 minutes per side.
- Chicken should start to brown but don't worry about cooking through at this point.
- Add onion and cook another 5 minutes until onions soften and start to turn golden brown.
- In food processor, puree reserved juice from tomatoes, peanut butter, cilantro, garlic, salt, and crushed red pepper until smooth.
- Pour this mixture with chopped tomatoes over chicken.
- Bring mixture to a boil.
- Reduce heat; cover and simmer until chicken is done (30 to 40 minutes).
- Garnish with fresh cilantro.
Nutrition Facts : Calories 489.7, Fat 32.3, SaturatedFat 7.9, Cholesterol 138.6, Sodium 509.1, Carbohydrate 14.7, Fiber 4, Sugar 8, Protein 36.6
BROILED SPICY PEANUT CHICKEN
Delicious dinner surprise: Boneless chicken thighs and broccolini, both coated in a chili-spiked peanut sauce, emerge caramelized after broiling for just 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 8
Steps:
- Preheat broiler. Mix together peanut butter, 1/4 cup water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn't burn).
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