CHICKEN IN COCONUT PEANUT SAUCE
My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.
Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.
THAI COCONUT PEANUT CHICKEN
This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.
Provided by HeatherFeather
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
- Remove from heat and cover, if will continue to thicken off the heat.
- To prepare the chicken:.
- Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
- While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
- Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
- Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
- Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
- Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
- Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
- You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.
Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2
COCONUT PEANUT BOWL WITH CHICKEN
Steps:
- Marinated Chicken Breasts: In a medium bowl, mix together pineapple juice, soy sauce, and brown sugar. Clean and trim chicken. Place in marinade and marinate for 4 hours or overnight.
- Coconut Peanut Sauce: In a medium 4-quart saucepan, add 6 cups water, lemongrass, ginger and kaffir lime leaves. Squeeze the lemon into the pan and add the 2 rinds into the pot. Bring to a boil and reduce to medium heat. Continue cooking for approximately 30 to 45 minutes until liquid is reduced by half. Remove from heat, strain through a fine strainer into a medium 4-quart saucepan. Set aside 1/2 cup of the liquid and chill.
- Whisk the coconut milk, peanut butter, sugar, and lime juice into the strained liquid. Separately, add and dissolve cornstarch to remaining 1/2 cup of chilled liquid and whisk into pan. Bring to a low boil, remove from heat and set aside.
- Brown Rice: In a 3-quart saucepan, bring 4 cups water to a boil and add rice and salt. Return to boil, reduce to medium/low heat and cook until water is absorbed, approximately 30 to 40 minutes.
- Roast Chicken Breasts: Place marinated chicken breasts in a baking pan and roast at 400 degrees F for 20 minutes or until golden brown. Remove and slice breasts on the bias.
- Vegetables: In a 2-quart saucepan, bring 2 cups of water to a boil, add carrots, onions, and red pepper. Steam for 2 to 3 minutes until vegetables are 'al dente.' Add pea pods and peas. Steam for 1 minute.
- Assembly: Place 1 cup of rice in center of plate/bowl. Top with vegetables and chicken, placing pea pods on top. Top with 1 (4-ounce) ladles of hot coconut peanut sauce. Garnish with cilantro and peanut pieces.
BAKED PEANUT CHICKEN
Here's a time-saving baked chicken recipe with delicious Thai flavor. It's nutty tasting, with a bit of spice. Add a steamed veggie and you'll have a complete meal in moments. -Brenda Hendrickson, Danville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
THAI PEANUT COCONUT CHICKEN
Toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. Bonus: the peanut sauce that tops it all off.
Provided by Food.com
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Equipment:.
- 9x13 baking sheet.
- Directions:.
- Preheat oven to 400 degrees F. In a medium bowl, whisk to combine ginger, pineapple juice, light brown sugar, fish sauce, soy sauce, 2 teaspoons sriracha and 1/2 cup coconut milk. Place chicken tenders in a resealable bag and pour 1/2 cup marinade over. Reserve remaining marinade for peanut sauce. Seal and refrigerate chicken for at least 30 minutes and up to 4 hours.
- Drain chicken and discard marinade in bag. In a medium bowl, stir to combine panko, shredded toasted coconut, chopped peanuts and 2 teaspoons salt. Place eggs in a medium bowl and whisk to combine. Coat chicken tenders in egg, then completely in the panko breading mixture, pressing to adhere. Place coated chicken on one side of prepared baking sheet.
- Arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade. Season chicken and broccoli with salt and pepper. Bake until broccoli is tender and chicken is cooked through, about 20-25 minutes.
- Place remaining marinade in a small saucepan and bring to a boil. Whisk in peanut butter remaining 1/4 cup coconut milk and 1-2 teaspoons sriracha until smooth.
- Drizzle sauce over chicken and garnish with fresh cilantro, toasted coconut and lime wheels.
Nutrition Facts : Calories 950.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 238.3, Sodium 2811.8, Carbohydrate 63.4, Fiber 9.7, Sugar 20.6, Protein 69.9
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
COCONUT PEANUT CHICKEN
Impress all and sundry with your culinary prowess by preparing Coconut Peanut Chicken. Just don't tell them how simple our coconut peanut chicken is!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in large skillet on medium-high heat. Combine chicken, curry powder and pepper in small bowl. Add to skillet; cook 2 min. or until lightly browned, stirring frequently. Add beans and broth; bring to boil. Cover. Simmer on low heat 5 min.
- Combine coconut milk, dressing, peanut butter and soy sauce. Add to skillet; cook until mixture just comes to boil. Simmer on low heat 5 min. or until chicken is done and beans are tender, stirring occasionally. Stir in 2 Tbsp. cilantro.
- Serve chicken mixture over noodles; sprinkle with coconut and remaining cilantro.
Nutrition Facts : Calories 440, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 510 mg, Carbohydrate 42 g, Fiber 5 g, Sugar 10 g, Protein 24 g
More about "coconut peanut chicken recipes"
THAI COCONUT PEANUT CHICKEN - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
3.8/5 (14)Category Main CourseCuisine ThaiTotal Time 30 mins
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
COCONUT AND PEANUT CHICKEN — PATAKS
From pataks.ca
Servings 4Category Main Courses, Plats Principaux
BAKED THAI PEANUT CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
THAI COCONUT PEANUT CHICKEN NOODLES | GREENS & CHOCOLATE
From greensnchocolate.com
THAI-STYLE COCONUT PEANUT CHICKEN STIR FRY RECIPE
From fabeveryday.com
COCONUT PEANUT CHICKEN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CROCKPOT PEANUT CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
COCONUT PEANUT CHICKEN RECIPE
From crecipe.com
CHICKEN WITH COCONUT-LIME PEANUT SAUCE - TASTY KITCHEN
From tastykitchen.com
THAI PEANUT CHICKEN - THE DARING GOURMET
From daringgourmet.com
10 BEST PEANUT BUTTER COCONUT MILK CHICKEN RECIPES
From yummly.com
PEANUT BUTTER CURRY (WITH CHICKEN AND COCONUT MILK)
From whereismyspoon.co
THAI COCONUT PEANUT CHICKEN SOUP - NESTING WITH GRACE
From nestingwithgrace.com
CROCKPOT COCONUT THAI CURRY CHICKEN - THERESCIPES.INFO
From therecipes.info
COCONUT CHICKEN {CHINESE BUFFET STYLE CHICKEN} @ BAKE IT WITH LOVE
From bakeitwithlove.com
CREAMY COCONUT PEANUT NOODLES - THE ENDLESS MEAL®
From theendlessmeal.com
SIMPLE DELICIOUS INSTANT POT PEANUT CHICKEN - FEASTING AT HOME
From feastingathome.com
COCONUT AND PEANUT CHICKEN — PATAKS
From pataks.ca
COCONUT PEANUT CHICKEN WITH SWEET POTATO - ANNIE B KAY
From anniebkay.com
COCONUT CURRY CHICKEN WITH PEANUTS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PEANUT BUTTER COCONUT CHICKEN - MY GUT FEELING
From mygutfeeling.eu
CHICKEN WITH COCONUT-LIME PEANUT SAUCE - MARLA MERIDITH
From marlameridith.com
CHINESE PEANUT BUTTER CHICKEN RECIPE
From thebrilliantkitchen.com
COCONUT PEANUT CHICKEN – WELCOME
From gooseandbear.ca
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
BEST COCONUT PEANUT NOODLES WITH SHREDDED CHICKEN RECIPE-HOW …
From delish.com
COCONUT AND PEANUT CHICKEN | RECIPE | CHICKEN KORMA RECIPE, …
From pinterest.ca
10 BEST CHINESE PEANUT CHICKEN RECIPES | YUMMLY
From yummly.com
THAI COCONUT PEANUT SOUP | CHICKEN.CA
From chicken.ca
SHEET PAN THAI COCONUT PEANUT CHICKEN WITH PINEAPPLE
From carlsbadcravings.com
COCONUT AND PEANUT QUORN CHICKEN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
COCONUT OIL FRIED PEANUT CHICKEN WITH THAI HONEY BUTTER
From theendlessmeal.com
25 BEST WAYS TO USE COCONUT FLOUR IN YOUR COOKING!
From cookingchew.com
EASY THAI PEANUT CHICKEN CURRY RECIPE | FOOD FOR MY FAMILY
From foodformyfamily.com
SLOW COOKER THAI PEANUT CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE INFO COCONUT CHICKEN CURRY
From peanutbureau.ca
COCONUT PEANUT CHICKEN MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
ONE PAN THAI PEANUT CHICKEN COUSCOUS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
THAI COCONUT CHICKEN RECIPE {IN 25 MINUTES!} - BELLY FULL
From bellyfull.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search