BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD
Reminiscent of a chicken satay, this easy spiced peanut butter-coated chicken with a light carrot, shallot and coriander salad is ready in just 30 mins
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
- Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 5h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
- Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
- Preheat the oven to 350 degrees F.
- Bake the chicken, covered in foil, for 35 to 45 minutes.
- Meanwhile, preheat the grill to medium high.
- Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
- Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
- In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.
LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD
Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 46m
Yield 4
Number Of Ingredients 17
Steps:
- Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
- Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
- Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
- Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.
Nutrition Facts : Calories 810.2 calories, Carbohydrate 68.4 g, Cholesterol 84.3 mg, Fat 42.2 g, Fiber 5.8 g, Protein 37.8 g, SaturatedFat 8.5 g, Sodium 1566.8 mg, Sugar 7.2 g
CHILLED PEANUT CHICKEN NOODLE SALAD
Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- START THE WATER: Bring a large pot of salted water to a boil.
- POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
- COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
- TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
- Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
- Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.
ASIAN CUCUMBER AND PEANUT SALAD
A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.
Provided by tammyn316
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
- Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g
STICKY BAKED CHICKEN WITH CUCUMBER PEANUT SALAD
Soy sauce, sweet chili, bbq sauce & sriracha coat chicken drumsticks which are then baked until they're sticky, sweet & delicious. This is served with a quick cucumber salad & steamed jasmine rice.
Provided by TheFreshAussie
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine soy sauce, sweet chili sauce, barbecue sauce and sriracha sauce in a re-sealable bag.
- Pull skin off drumsticks: I do this by either putting salt on my fingers which gives me grip, or I use some paper towel to help me grip the skin and easily remove; discard skin. Add drumsticks to sauce mixture; seal bag. Massage chicken to thoroughly coat in sauce mixture. Marinate for 30 minutes or overnight if time permits.
- Preheat oven to 375°F (190°C). Grease a shallow, medium-sized baking dish. Arrange chicken, with marinade in dish. Bake, uncovered about 45 minutes, turning chicken twice during cooking and basting with sauce mixture, until chicken is thoroughly cooked and sticky.
- To make the salad: while chicken is cooking, combine vinegar, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. (If you add the cucumber to the hot mixture the skin of the cucumber skin will dull.).
- Using a vegetable peeler, peel long strips from carrots. Place in a medium bowl.
- Add cucumbers, green onions, half the peanuts and chilies. Add cooled dressing; toss to coat. (The dressing contains no oil: which means it doesn't stick to the vegetables as much as an oil-based dressing would. It is a runny dressing and is meant to be that way.).
- Serve drumsticks with salad and steamed rice. Serves 4.
Nutrition Facts : Calories 505.3, Fat 22.7, SaturatedFat 4.9, Cholesterol 118.3, Sodium 1681.1, Carbohydrate 41.3, Fiber 5, Sugar 26.4, Protein 37.8
More about "sticky baked chicken with cucumber peanut salad recipes"
CRUNCHY PEANUT SALAD WITH CHICKEN - AVERIE COOKS
From averiecooks.com
4.5/5 (10)Total Time 10 minsCategory 30-minute MealsCalories 946 per serving
- To a large plate or bowl, add the cole slaw mix, red cabbage, chicken, peanuts, cilantro, and stir to combine.
- To a medium bowl, add all ingredients, whisk to combine, taste to check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). If you like your sauce on the thicker side you may want to omit the coconut milk.
- Drizzle over the salad as desired; you will likely have extra peanut sauce. Extra peanut sauce will keep airtight for up to 10 days in the fridge. Salad is best fresh.
STICKY BAKED CHICKEN THIGHS | RECIPETIN EATS
From recipetineats.com
5/5 (78)Total Time 30 minsCategory MainsCalories 297 per serving
- Mix together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), reserve rest.
BAKED THAI PEANUT CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
SPICY PEANUT CHICKEN SATAY WITH CUCUMBER SALAD | FOODAL
From foodal.com
INDONESIAN STYLE CHICKEN DRUMSTICKS WITH ROAST PEANUT …
From newworld.co.nz
THAI CUCUMBER SALAD WITH PEANUTS - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN SATAY WITH PEANUT SAUCE AND CUCUMBER SALAD
From favfamilyrecipes.com
THOMASINA MIERS’ RECIPE FOR CHICKEN AND ASPARAGUS SALAD WITH …
From theguardian.com
Author Thomasina Miers
SPICY CUCUMBER SALAD WITH PEANUTS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN SATAY WITH CUCUMBER SALAD - THE DAILY MEAL
From thedailymeal.com
RITZ CRACKER CHICKEN RECIPE (FAMOUS BUTTER CHICKEN, BAKED) | KITCHN
From thekitchn.com
SATAY CHICKEN TRAY BAKE WITH CUCUMBER COIN SALAD RECIPE
From taste.com.au
HONEY SOY CHICKEN WITH PINEAPPLE CUCUMBER SALAD
From eatlittlebird.com
THAI CHICKEN SATAY RECIPE WITH CREAMY PEANUT SAUCE & CUCUMBER …
From godairyfree.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love