Asian Peanut Sauce Chicken Recipes

ASIAN CHICKEN WRAPS

Steps:

• In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
• Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
• Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
• To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
• To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
• Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

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.

CHICKEN WITH PEANUT SAUCE

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.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
• Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
• Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
• Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
• Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
• Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

ASIAN PEANUT SAUCE CHICKEN

Steps:

• Mix first 3 ingredients until blended. Combine 1/4 cup peanut sauce with chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers.
• Grill 5 to 7 min. or until chicken is done, turning after 4 min.; place on platter. Sprinkle with nuts and onions. Serve with remaining peanut sauce.

PEANUT SAUCE

Steps:

• With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

CHINESE PEANUT SAUCE

Steps:

• Place peanut butter in a small bowl.
• Add the hot water and stir patiently with a spoon or a small whisk until uniformly mixed.
• Stir in remaining ingredients and mix well.
• Cover tightly and refrigerate.
• Let it come to room temperature before serving.
• Enjoy!

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

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.

ASIAN PEANUT CHICKEN TENDERS

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.

ASIAN CHICKEN WINGS WITH PEANUT SAUCE

Steps:

• Cut the chicken wings into three parts, main wing bone, second joint and wing tip. Discard the tips or use them for soup.
• Put the chicken pieces into a mixing bowl and add salt, soy sauce, sugar, lemon juice, cumin and turmeric. Blend well. Let stand while preparing the peanut sauce.
• Preheat the broiler to high and roast the pepper all over until the skin is charred. Place the pepper under cold running water and pull off the charred skin. Split the pepper open and remove the seeds and veins. Chop the pepper coarsely.
• Heat the oil in a small skillet and add the shallots. Cook briefly, stirring, and add the curry powder or curry paste. Cook briefly and add the chopped pepper and stir. Remove from the heat.
• Bring the coconut cream to the boil. Pour and scrape the pepper mixture into the cream. Add the peanut butter and sugar and let simmer about five minutes.
• Pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan and bring to the simmer. If desired, the sauce may be thinned with up to one-quarter cup of water.
• Heat enough oil to cover the chicken pieces well when they are added. It may be advisable to cook only half of the chicken pieces at a time. Heat the oil to a temperature of 360 degrees. Add the chicken pieces and cook until they are crisp and golden brown. Remove the pieces and drain on absorbent toweling. Repeat if necessary until all the pieces are cooked and drained.
• Serve the hot sauce on the side as a dip for the deep-fried chicken pieces. Serve with a cucumber salad on the side.