Baked Peanut Chicken With Carrot Cucumber Salad Recipes

BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD

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.

PEANUT BUTTER CHICKEN NOODLES WITH CARROT & CUCUMBER RIBBONS

Steps:

• Place the noodles in a large bowl and cover with hot tap water. Let soak until soft, 25 to 30 minutes. Drain in a colander or large strainer.
• Meanwhile, using your fingers, shred the chicken meat, discarding the skin and bones.
• Use a vegetable peeler to make long strips of the carrot and cucumber.
• In a medium bowl, whisk together the peanut butter, soy sauce, and 6 tablespoons water until smooth.
• Divide the noodles, chicken, carrot, and cucumber among 4 bolws. Drizzle with the dressing.

PEANUT CHICKEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. In a serving bowl, combine the lettuce, chicken, oranges, celery and onion; stir in chow mein noodles and peanuts. Pour dressing over salad and toss to coat. Serve immediately.

STICKY BAKED CHICKEN WITH CUCUMBER PEANUT SALAD

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.

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.

CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE

Steps:

• Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
• Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
• In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
• To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.

CHICKEN, CARROT, AND CUCUMBER SALAD

Steps:

• Combine first 5 ingredients in a large bowl.
• Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
• Add mayonnaise mixture to chicken mixture; stir until combined.
• Serve atop lettuce leaves.

ASIAN CUCUMBER AND PEANUT SALAD

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.

CUCUMBER PEANUT SALAD

Steps:

• Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
• Melt butter in a small saucepan, and stir in cumin and chili pepper.
• Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

BAKED PEANUT CHICKEN

Steps:

• Combine coconut milk and sauce mix in a small saucepan. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Arrange chicken in a greased 11x7-in. baking dish. Pour sauce over top. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Prepare rice according to package directions. Serve with chicken and sprinkle with onions and peanuts if desired.