Bugeahs Peanut Chicken Recipes

PEANUT BUTTER CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
• Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

PEANUT BUTTER CHICKEN

Steps:

• Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
• Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
• Serve with the remaining coriander, roasted peanuts and rice, if you like.

PEANUT CHICKEN WITH GNOCCHI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Put the chicken into a large bowl. Add peanut butter, curry paste, honey, 3 tablespoons olive oil, and salt and mix well with your hands.
• Combine broccoli, red onion, and remaining olive oil in a separate bowl. Mix well to coat. Place chicken in a roasting dish and add broccoli mixture and cooked gnocchi.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes, stirring halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve topped with cilantro, peanuts, and lime juice.

PEANUTTY CHICKEN

Steps:

• In a small bowl, combine the chili powder, salt and pepper; rub over chicken. In a large skillet, saute chicken in butter until golden brown. Reduce heat; cover and cook for 30 minutes or until juices run clear., Transfer chicken to a serving platter and keep warm. Add orange juice to skillet, stirring to loosen browned bits from pan; simmer for 5 minutes. Pour over chicken. Sprinkle with peanuts. Garnish with orange slices and cilantro if desired.

BUGEAH'S PEANUT CHICKEN

Steps:

• Mix peanut sauce ingredients and set aside.
• Heat 2 Tbs peanut oil in a large skillet or wok on medium-high heat.
• Add chicken and cook until chicken is cooked through. Remove from skillet and set aside.
• Heat remaining 2 Tbs of peanut oil in the skillet.
• Add veggies and saute until tender crisp.
• Toss the veggies with the chicken and peanut sauce, then serve over rice (I prefer short-grain brown rice).
• Tip: You can also marinate the chicken in some of the peanut sauce overnight to let it soak up more of the flavor. You should have plenty of leftover sauce for that.