Chicken Satay Casserole With Thai Peanut Sauce And Rice Recipes

THAI PEANUT CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan., In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese., Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.

CHICKEN SATAY CASSEROLE WITH THAI PEANUT SAUCE AND RICE

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together the peanut butter, fish sauce, tamari, vinegar, lime juice, and maple syrup. Add the coconut milk and water and continue whisking until well-combined. Fold in the white and light green scallions, ginger, chile (if using), rice, and sea salt. Transfer the whole mixture to a large (10-inch) oven-proof skillet or 9 x 13 baking dish.
• Make the chicken: To the same mixing bowl (it's fine if some casserole mixture remains), combine the chicken, ground turmeric, ground coriander, ground ginger, salt, sriracha, oil and lime juice. Arrange the chicken on top of the peanut butter rice mixture in the skillet or baking dish.
• Bake the casserole for 45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from the oven and allow to rest for 5 minutes. Garnish with the sliced cucumbers and green scallions.

PEANUT BUTTER CHICKEN RICE BOWL

Steps:

• Cook the rice following pack instructions. Meanwhile, stir the vinegar, sugar and 100ml of water together until the sugar dissolves. Add the cucumber ribbons and set aside.
• Heat the grill to medium. Mix the oil, soy, peanut butter and 100-150ml of boiling water to loosen. Divide the mixture into two, setting aside half for later. Rub the chicken with the other half, then grill for 15 mins or until cooked, turning halfway through. Thickly slice.
• Divide the rice between two bowls, top with sliced chicken and some pickled cucumber. Spoon the remaining marinade over the rice and finish with the chilli and chopped peanuts.

THAI CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
• Trim off any excess fat and tendons from chicken.
• Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
• Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
• Cover dish with plastic and refrigerate for at least 2 hours.
• Sauce: Heat oil in a small pan.
• Add onion flakes and cook over a low heat for 15 to 30 seconds.
• Add remaining ingredients, mix well, and cook until heated through.
• Set aside sauce to await the chicken.
• Drain the chicken (save the marinade).
• Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
• Serve with the peanut sauce while hot.

THAI CHICKEN CASSEROLE

Steps:

• Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.