Chicken Pork And Potatoes In Peanut Sauce Recipes

CHICKEN PAD THAI WITH PEANUT SAUCE

Steps:

• Place noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.
• Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.
• Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.
• Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.
• Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.
• Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.

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 SAUCE CHICKEN

Steps:

• Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

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.

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

CHICKEN, PORK AND POTATOES IN PEANUT SAUCE

Steps:

• If using salted peanuts, rinse and pat dry. Grind peanuts in food processor till finely ground. (You can use unsalted, unroasted peanuts and toast them over low heat in a frying pan for about 2-3 minutes before grinding.).
• Heat half the olive oil in a heavy skillet or dutch oven. Add the chicken pieces, season with salt and pepper to taste and cook for about 10 minutes, or till golden brown all over.
• Transfer chicken to a plate using a slotted spoon.
• Add the pork to the pan, seasoning with salt and pepper, and saute for 3-4 minutes, till golden brown.
• Transfer to plate with cooked chicken.
• Add remaining oil to pan and lower heat. Stir in onion and cook for 5 minutes, adding water if it begins to stick.
• Stir in garlic, paprika and cumin and cook for 1 minute.
• Add the sliced potatoes, stir and cover the pan; cook for 3 minutes. (potatoes that break down during boiling work best here - I used russets).
• Add the stock and ground peanuts; bring to a boil, then simmer gently for 20-30 minutes.
• Return chicken and pork to the pan and bring to a boil.
• Lower the heat, replace the lid and simmer for 6-8 minutes, till meat is cooked through.
• Avoid overcooking so that the meat does not become tough and stringy.
• Garnish the stew with egg slices, black olives and parsley if desired (I didn't use any of these and it was still very nice).
• Serve over cooked rice (unless you really don't like the idea of potatoes and rice together - I loved it!).

PORK CHICKEN AND POTATO STEW IN PEANUT SAUCE

Steps:

• Rinse pork and pat dry; season with salt & pepper.
• Heat 2 Tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking.
• Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed).
• Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
• Rinse chicken and pat dry; season with salt and pepper.
• Add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat.
• Add chicken and cook, turning, until golden brown, about 3 minute
• Transfer with a slotted spoon to bowl with pork.
• Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute.
• Stir in broth, corn, adobo sauce and peanut butter.
• Return pork and chicken to pot with any drippings and push into liquid.
• Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste.
• To serve, ladle stew into bowls and garnish with cilantro, if desired.