CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE
Steps:
- In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
- Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
- Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
- Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
- Place all ingredients in blender and blend until smooth.
- Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
CRISPY CHICKEN WITH PEANUT DIPPING SAUCE
This recipe has chicken breasts, dipped in egg whites and rolled in a herb-crispy rice cereal flakes and baked, then served with a peanut dipping sauce. Made for RSC12. Changes have been made due to feedback from reviews...thank you for all your comments!!!
Provided by mary winecoff
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spray 2 baking sheets with Pam. Beat egg whites with water in one pan. Mix flour, seasoning salt, pepper, garlic, salt and crushed rice cereal in another pan. Dip chicken strips in egg white, roll in cereal mixture and place on baking sheet. Spray with additional Pam to lightly coat chicken. Bake at 400 degrees for 20 minutes or until crispy.
- Meanwhile prepare peanut dipping sauce. Into a small jar, add peanut butter and the next 7 ingredients. Shake until smooth.
- Serve chicken with peanut dipping sauce.
Nutrition Facts : Calories 420.6, Fat 21.4, SaturatedFat 4.2, Cholesterol 51.6, Sodium 721.5, Carbohydrate 27.5, Fiber 3.2, Sugar 6.7, Protein 33
PEANUT CHICKEN DISH
Steps:
- In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.
HOW TO MAKE PEANUT DIPPING SAUCE
This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
- Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
- Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.7 g, Fat 10 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 207.7 mg, Sugar 3.6 g
CHICKEN SATES WITH PEANUT DIPPING SAUCE
Categories Chicken Appetizer Low Cal Peanut Summer Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 32 satés
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
- Make the marinade:
- In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.
- In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)
- Make the dipping sauce.
- Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.
SKEWERED CHICKEN WITH PEANUT SAUCE
Sate-style chicken is always a popular choice. The golden brown chicken is accompanied with a delicious homemade peanut sauce. You'll find that these will be devoured quickly.-Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 20
Steps:
- Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a small bowl, combine the orange juice, soy sauce, lime juice, peanut butter, garlic, curry powder, cumin and chili pepper., Pour 1 cup mixture into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining mixture., Drain chicken and discard marinade. Thread chicken onto 30 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until no longer pink, basting with reserved juice mixture., Meanwhile, in a small saucepan, combine the coconut milk, peanut butter, lemon juice, soy sauce, brown sugar, garlic, ginger and pepper flakes. Cook and stir over medium heat until smooth. Cool slightly. Transfer to a food processor; add cream. Cover and process until smooth. Sprinkle chicken with cilantro. Serve chicken warm with sauce.
Nutrition Facts : Calories 110 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 196mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
CRISPY CHICKEN WITH HONEY DIPPING SAUCE
Finely crushed potato chips lend their crispy awesomeness to strips of baked chicken breast. Serve with the accompanying honey dipping sauce for the win.
Provided by My Food and Family
Categories Chips and Snacks
Time 29m
Yield Makes 16 servings, 1 chicken strip and 1 Tbsp. sauce each.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Mix dressing, honey, mustard and peanut butter until well blended. Remove 1 cup of the dressing mixture; set aside for later use.
- Brush chicken with remaining dressing mixture; coat with crushed chips. Place on greased baking sheet.
- Bake 8 min. Turn chicken over; bake an additional 5 to 6 min. or until lightly browned. Serve with the reserved 1 cup dressing mixture as a dipping sauce.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
CRISPY CHICKEN WITH HONEY DIPPIN' SAUCE
I think I got this from Family Fun. A great kid friendly meal. I made this with a cooking class of kids grades 4 and up and they ALL loved it. The sauce is great with other stuff too. Finger friendly too! The fat grams will be less than stated, because you won't use all of the dip.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dressing, honey, mustard and peanut butter.
- Brush chicken with 1/2 cup of the dressing mix; coat with crushed chips. Place on greased cookie sheet.
- Bake at 425° for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes, or until lightly browned. Serve with remaining dressing mix as dipping sauce.
- Serve cut-up carrots, celery or apples with remaining sauce.
Nutrition Facts : Calories 225.7, Fat 13.6, SaturatedFat 2.3, Cholesterol 48.3, Sodium 368.9, Carbohydrate 12.3, Fiber 0.4, Sugar 10.4, Protein 13.9
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