Asian Chicken With Peanuts Recipes

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THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

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.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

ASIAN PEANUT CRUSTED CHICKEN



Asian Peanut Crusted Chicken image

I found this recipe on another site (Mommy, What's For Dinner.) I pair this with the Spicy Thai Pasta and it makes for a great dinner and conveniently they both have similar ingredients! I am a vegetarian so cooking meat is not first nature to me. Every time I make this chicken dish it turns out juicy and amazing according to my carnivore family and friends. If I can do it...you know you can :) Tips and Tricks You can use dried ginger in pinch and you can also substitute another type of vinegar if you don't have rice vinegar.

Provided by JennAV8s

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup reduced sodium soy sauce
2 tablespoons rice wine vinegar
3 garlic cloves, minced
1 green onion, thinly sliced
1 tablespoon honey
1 teaspoon ginger, minced
4 (4 ounce) boneless skinless chicken breast halves
1/2 cup panko breadcrumbs (Japanese)
1/4 cup unsalted peanuts, chopped
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
  • In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
  • Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.

ASIAN BARBECUED CHICKEN STIR FRY WITH PEANUTS AND RICE



Asian Barbecued Chicken Stir Fry with Peanuts and Rice image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 cups chicken stock
2 tablespoons canola or peanut oil
1 lime, zested and juiced
1 cup long grain rice
1/4 cup chopped chives
1 1/2 pounds boneless, skinless chicken thighs or tenders, diced or thinly sliced
Freshly ground black pepper
1 chile pepper, thinly sliced
1 (1-inch) piece fresh ginger, grated or minced
2 large cloves garlic, thinly sliced or grated
1 large red bell pepper, seeded and thinly sliced or diced
1/3 cup hoisin sauce
1/3 cup orange marmalade
2 tablespoons tamari sauce or low-sodium soy sauce
1/2 cup unsalted dry roasted peanuts
1 bunch scallions, thinly sliced on an angle
Chopped cilantro, for garnish, optional

Steps:

  • For the rice: Bring 1 1/2 cups stock, 1 tablespoon oil, and lime zest to a boil. Add the rice, stir, reduce heat to medium-low to simmer, and cover. Cook 15 to 16 minutes, and then stir in the lime juice and chives. Turn off the heat and fluff the rice. Keep covered and warm on the stove until ready to serve.
  • For the chicken: Meanwhile, heat the remaining 1 tablespoon oil in a large non-stick skillet over high heat. When the oil smokes, add the chicken and season with black pepper. Brown evenly, and then remove to a plate. To the skillet, add chile, ginger, garlic, and red bell pepper and stir fry for 2 minutes. Return the chicken to the pan. Stir together the hoisin, marmalade, tamari and remaining 1/2 cup chicken stock. Add to the pan and reduce over high heat for 2 to 3 minutes. Stir in the peanuts and scallions. Turn off the heat.
  • Serve the chicken over rice in shallow bowls and garnish with cilantro, if desired.

ASIAN CHICKEN WITH PEANUT SAUCE



Asian Chicken with Peanut Sauce image

Provided by Food Network

Time 2h30m

Yield 2 to 4 servings

Number Of Ingredients 39

1 cup creamy peanut butter
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 lime, freshly squeezed
1-ounce soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce (recommended: Salsita Habanero Chiles)
1 scallion
2 cloves garlic
1 tablespoon chopped ginger
1/2 cup white rice vinegar
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon honey
3 tablespoons sesame oil
1 tablespoon toasted sesame seeds, including black seeds
2 teaspoons pressed fresh ginger
1 tablespoon orange zest
Pinch Hawaiian red salt
Pinch red pepper flakes
10 large mint leaves, chopped
1 pineapple, peeled, cored and cut into round slices
1 packet dry yeast
3/4 cup warm water
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal
1 tablespoon toasted sesame seeds
1 tablespoon orange zest
3 tablespoons sesame oil
1/2 teaspoon pressed fresh ginger
1/2 teaspoon pressed fresh garlic
1 pound chicken breasts
1 tablespoon canola oil
Salt and freshly ground black pepper
1 red pepper, seeded and sliced into thin strips
1 avocado, cut into bite-size pieces
Cilantro leaves

Steps:

  • Peanut sauce:
  • Combine all the ingredients in food processor and mix until well blended. Set aside.
  • Marinade:
  • Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
  • Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
  • Dough:
  • Preheat the grill and the oven to 400 degrees F.
  • Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
  • Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
  • When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
  • This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
  • Chicken:
  • Preheat the grill to medium.
  • Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
  • Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
  • Assembly:
  • Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.

CHICKEN WITH PEANUT SAUCE



Chicken with Peanut Sauce image

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

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

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.

ASIAN CHICKEN SALAD WITH PEANUTS



Asian Chicken Salad with Peanuts image

Want a main course salad without fussy steps? Stir-fry sauce doubles as dressing in this Asian-inspired cabbage, spinach, and chicken combo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 lb uncooked chicken breast strips for stir-frying
3/4 cup Oriental dressing and marinade
2 teaspoons vegetable oil
3 cups thinly sliced Chinese (napa) cabbage
3 cups fresh baby spinach leaves
1/4 cup sliced green onions (4 medium)
2 tablespoons coarsely chopped dry-roasted peanuts

Steps:

  • In medium bowl, mix chicken and 1/4 cup of the dressing; toss to coat. Let stand at room temperature 10 minutes to marinate.
  • In 8-inch nonstick skillet, heat oil over medium-high heat until hot. Remove chicken from marinade with slotted spoon and add to skillet; discard remaining marinade. Cook and stir chicken 4 to 6 minutes or until browned and no longer pink in center. Remove from heat. Add remaining 1/2 cup dressing; stir to mix.
  • Divide cabbage and spinach among 4 serving plates. Top with chicken mixture. Sprinkle with onions and peanuts. If desired, serve with additional dressing.

Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 70 mg, Fiber 1 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 0 g, TransFat 0 g

CHINESE PEANUT CHICKEN



Chinese Peanut Chicken image

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

2 cups roasted peanuts (if peanuts are not roasted, see * below.)
5 garlic cloves, minced
1 1/2 inches gingerroot, minced
3 scallions, chopped
4 -5 boneless skinless chicken breast halves, cubed
3/4 cup soybean paste, sweetened (found in Asian markets)
1/3 cup sugar

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

ASIAN CHICKEN SALAD WITH ROASTED PEANUTS



Asian Chicken Salad with Roasted Peanuts image

Categories     Salad     Chicken     Ginger     Leafy Green     No-Cook     Mango     Peanut     Bell Pepper     Spring     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup bottled Asian-style dressing
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh ginger
1 6-ounce package baby spinach leaves
2 cups mixed sliced red, yellow and green bell peppers
1 2- to 2 1/2-pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)
1/2 cup honey-roasted peanuts
1 mango, peeled, pitted, sliced

Steps:

  • Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.

ASIAN PEANUT CHICKEN TENDERS



Asian Peanut Chicken Tenders image

Ginger, lime and peanuts flavor these Asian inspired tenders.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons teriyaki sauce
1 tablespoon creamy peanut butter
1 tablespoon lime juice
1/2 teaspoon ground ginger
1 egg
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped salted dry-roasted peanuts
1 package (14 oz) uncooked chicken tenders (not breaded)

Steps:

  • In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
  • Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  • Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.

Nutrition Facts : Calories 340, Carbohydrate 16 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

ASIAN CHICKEN WITH PEANUTS



Asian Chicken with Peanuts image

Stir-fried chicken and vegetables are coated with a mixture of Swanson® Chicken Stock, ginger, soy sauce and sesame oil, topped with crunchy peanuts and served over hot rice.

Provided by Campbell's Kitchen

Categories     Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
2 tablespoons soy sauce
½ teaspoon ground ginger
½ teaspoon sesame oil
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
2 cups broccoli florets
2 small red peppers, cut into 2-inch-long strips
2 cloves garlic, minced
½ cup salted peanuts
4 cups Hot cooked regular long-grain white rice

Steps:

  • Stir the cornstarch, stock, soy sauce, ginger and sesame oil, if desired, in a medium bowl until the mixture is smooth.
  • Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it is well browned, stirring often. Remove the chicken from the skillet.
  • Reduce the heat to medium. Heat the remaining vegetable oil in the skillet. Add the broccoli, peppers and garlic and stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Stir in the peanuts and cook until the mixture is hot and bubbling. Serve over the rice.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 59.1 g, Cholesterol 64.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 36.2 g, SaturatedFat 3.3 g, Sodium 897.6 mg, Sugar 3.7 g

STIR-FRIED CHICKEN WITH PEANUTS



Stir-Fried Chicken with Peanuts image

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

1/3 cup soy sauce
3 tablespoons shaoxing cooking wine or dry sherry
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
1 1/2 tablespoons peanut oil or vegetable oil
3/4 cup unsalted dry-roasted peanuts or cashews
2 whole scallions, thinly sliced
4 whole dried Chinese red peppers
2 garlic cloves, minced
1 tablespoon cornstarch

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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From vintagekitty.com


THAI PEANUT CHICKEN - THE DARING GOURMET
2021-01-18 Chop the onions and mince the garlic and ginger. Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook another 2 minutes. Add the chicken and cook another 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, brown sugar (for paleo ...
From daringgourmet.com


CHINESE CHICKEN-CABBAGE SALAD WITH PEANUT SAUCE - CHINESE …
Whisk together rice wine vinegar, olive oil, sesame oil, and peanut sauce in a medium bowl; set aside. Toss together cabbage, shredded carrot, 4 thinly …
From fooddiez.com


ASIAN CHICKEN WITH PEANUTS - ASIAN RECIPES
One portion of this dish contains about 35g of protein, 21g of fat, and Head to the store and pick up chicken breast, peanuts, garlic, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
From fooddiez.com


ASIAN PEANUT BUTTER CHICKEN BOWL - NOT ENOUGH CINNAMON
2020-12-28 Step 1 - Make the Peanut sauce. Whisk together peanut butter, lime juice, ginger, honey, sambal oelek, salt and 2-3 tablespoons milk in a small bowl or in your food processor. Set aside. Step 2 - Make the Cooking sauce: In a small bowl, whisk together chicken stock, sambal oelek, honey and lime juice and zest. Set aside.
From notenoughcinnamon.com


CHINESE CHICKEN WITH PEANUTS (KUNG PAO GAI DING) — RONNIE FEIN
2021-02-11 1/2 cup roasted peanuts. Mix the soy sauce, rice wine, vinegar, kosher salt and sesame seed oil in a small bowl and set it aside. Mix the 2 teaspoons cornstarch and 2 teaspoons water in a small bowl and set it aside. Cut the chicken into bite size pieces and place them in a bowl. Add the 1-1/2 teaspoons cornstarch and mix thoroughly to coat all ...
From ronniefein.com


ASIAN CHICKEN STIRFRY WITH PEANUTS RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


FREEZER ASIAN PEANUT CHICKEN - SWEET PEAS AND SAFFRON
2018-09-05 Instructions. Instant Pot- Combine all ingredients in the Instant Pot. Pressure cook for 5 minutes; allow pressure to naturally release for 5 minutes before releasing the rest. Slow Cooker- Combine all ingredients in a 5 or 6 quart slow cooker. Cook for 4 hours on low. Add in the spinach and stir into the sauce until it is wilted.
From sweetpeasandsaffron.com


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