NUTTY CHICKEN PITA SANDWICHES
When company is coming for lunch, this is my favorite sandwich to make, since it looks and tastes a bit fancy. Even kids like it because of the crunchy nuts and creamy filling. -Glenda Schwarz, Morden, Manitoba
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, mustard, thyme, salt and pepper; refrigerate. , Just before serving, stir in walnuts. Spoon about 1/2 cup filling into each pita half.
Nutrition Facts :
SPICY PEANUT CHICKEN
This colorful stir-fry gets its kick from a dash of red pepper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
- Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
STIR-FRIED CHICKEN WITH PEANUTS
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Lucinda Scala Quinn
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
- Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
- Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.
DENISE'S PEANUT CHICKEN
This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal
Provided by NEECEEWAGS
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g
CHILI CHICKEN PITAS WITH SPICY HOISIN MAYO
Steps:
- Stir together the chili sauce, hoisin and mayonnaise in a bowl.
- For the spice mixture: Heat a wok over medium-high heat. Add the peppercorns, fennel seeds, cloves, chiles and star anise and toast, tossing constantly until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind until fine or pulse in an electric spice grinder. Transfer to a bowl to cool. Reserve 1 heaping teaspoon and transfer the remaining spice mixture to a jar for another use.
- Put the chicken in a medium bowl, sprinkle with the light and dark soy sauces and toss well to coat. Sprinkle the cornstarch and reserved spice mixture over the chicken, toss well and set aside for 5 minutes while you prepare the garnishes and sauce.
- Heat the wok over high heat until smoking, and then add the oil. Pour the chicken into the wok in a single layer and let it settle and begin to brown before stirring. Stir-fry using a spatula until just cooked through, about 4 minutes. Pour in the mirin and toss until the liquid evaporates. Remove from the heat.
- To assemble, spread the Spicy Hoisin Mayo evenly over the top and bottom pita halves. Divide the warm chicken among the pitas and top each with a slice of tomato, some pickled cucumbers and a lettuce leaf. Position the top pita in place and serve immediately. Alternatively, you can create pita pockets by slicing off the top third of each pita, pulling them apart, and stuffing them with the chicken, Spicy Hoisin Mayo and vegetables.
- Put the cucumber slices in a nonreactive bowl. Sprinkle the mirin, rice vinegar, salt, and sugar over them and toss to combine. Let stand for at least 10 minutes at room temperature before serving, or refrigerate for up to 3 days.
CHINESE CHICKEN BREAST WITH PEANUTS
Provided by Dorothy Lee
Categories Chicken Ginger Stir-Fry Quick & Easy Peanut Fall House & Garden
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cut chicken meat from bone. Peel off skin and discard. Cut meat into dice a little larger than the peanuts. Split scallion lengthwise and cut into 1"-long sections. Cut garlic into slivers. Mix chicken with salt, 1 teaspoon soy sauce and 1 tablespoon cornstarch. In a small bowl mix the remaining soy sauce and cornstarch, monosodium glutamate, sugar, vinegar, sherry, scallion, garlic, ginger and sesame seed oil. Heat oil in frying pan. Add peanuts and stir until golden. Add first hot pepper flakes, then chicken. Ch'ao 1 minute. Stir the mixture in a small bowl until smooth. Add to the chicken and ch'ao just until sauce thickens and coats the chicken.
THAI PEANUT YAKITORI CHICKEN
Japanese-style chicken skewers with a tangy Thai twist. The coconut milk and peanut butter make for very tender, juicy chicken. Fresh ingredients make this recipe even better, and you don't make a mess of your grill! Serve with steamed or fried rice.
Provided by chef_fiizeru
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk coconut milk, peanut butter, rice vinegar, lime juice, sriracha sauce, fish sauce, soy sauce, mint, garlic, curry powder, brown sugar, ginger, and Chinese five-spice powder together in a large bowl to make marinade.
- Place chicken in a separate bowl. Pour in enough marinade to thoroughly coat the chicken. Marinate chicken in the refrigerator for 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Thread chicken onto bamboo skewers, alternating with green onions. Lay skewers a few inches apart on the baking sheet.
- Bake in the preheated oven, flipping skewers halfway through baking, until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve remaining marinade alongside.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 16 g, Cholesterol 58.5 mg, Fat 38.1 g, Fiber 4.3 g, Protein 35.3 g, SaturatedFat 17.6 g, Sodium 1136.2 mg, Sugar 5.9 g
ASIAN CHICKEN PITAS
Everything that makes an egg roll great, without the deep-fat frying! I haven't tried this yet, just posting for safe keeping. **I've done a little research and think a great sauce may be the best accompiament I would suggest recipe #33113 by Bergy or recipe #89827 by Miraklegirl. Of course if you have a favorite sauce give that a try! Found on myrecipes web site
Provided by kittycatmom
Categories Lunch/Snacks
Time 20m
Yield 2 1/2 pitas, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
- Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
- Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.
Nutrition Facts : Calories 251.2, Fat 4.4, SaturatedFat 0.8, Cholesterol 65.8, Sodium 517.2, Carbohydrate 22.5, Fiber 3.5, Sugar 2.7, Protein 30.9
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