Ginger Peanut Stir Fry Sauce Recipes

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THAI PEANUT STIR FRY SAUCE



Thai Peanut Stir Fry Sauce image

This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.

Provided by Bonnie Gertz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 7

2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper

Steps:

  • Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g

CHICKEN STIR FRY WITH GINGER PEANUT SAUCE



Chicken Stir Fry With Ginger Peanut Sauce image

Make and share this Chicken Stir Fry With Ginger Peanut Sauce recipe from Food.com.

Provided by Abby Girl

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon white wine (or rice wine vinegar)
1 tablespoon brown sugar
3 tablespoons ginger, minced
1/2 teaspoon hot pepper sauce
1 tablespoon peanut oil
3/4 lb chicken breast, cut into strips
2 medium carrots, sliced
1 red pepper, cut into bite size pieces
1 yellow pepper, cut into bite size pieces
1 1/2 cups snow peas, trimmed

Steps:

  • In a small bowl, stir together the soy sauce, peanut butter, white wine, brown sugar, ginger, garlic and hot pepper sauce. Set aside.
  • In a wok or large skillet heat oil. Add chicken and stir fry for about 3 minutes. Add carrots and stir fry 2 minutes. Add peanut sauce, peppers and snow peas.
  • Stir fry until vegetables are tender but still crisp and thicken is cooked through, about 2 minutes.

Nutrition Facts : Calories 309.7, Fat 15.9, SaturatedFat 3.8, Cholesterol 54.5, Sodium 886.9, Carbohydrate 19.1, Fiber 3.9, Sugar 8.6, Protein 23.6

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry with Spicy Peanut Sauce image

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

Steps:

  • In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
  • Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
  • Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
  • In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

GINGER PEANUT STIR-FRY SAUCE



Ginger Peanut Stir-Fry Sauce image

There are a million versions of spicy peanut sauce - this is just another take on an old (?) favourite. It uses vinegar which I like because I don't always have citrus on hand. My 3 year old loves this (go figure), it's just the right amount of spice for him - so of course you might want to beef up the chili. I also went pretty light on the sesame oil to try and save some calories...all in all it's pretty tasty and super easy! In my photo I had stir-fried it with some buckwheat noodes, bok choi, broccoli and some other veg. Note that it only makes 1/2 a cup, about enough for 2.

Provided by magpie diner

Categories     < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon natural-style peanut butter
1 tablespoon soy sauce (I use braggs)
2 tablespoons apple cider vinegar (any vinegar should work)
1 teaspoon chili oil
1 teaspoon sesame oil
1 teaspoon fresh ginger, minced (about a 1-inch cube)
1 garlic clove, minced
1/2 teaspoon dry mustard (powder)
1 teaspoon honey
water (about 2 tbsp)
2 teaspoons cornstarch

Steps:

  • Use a glass measuring cup and mix everything together, adding enough water to get you to 1/2 cup (should be 2 tbsp).
  • Add to stir-fried noodles, veg, tofu etc. Add extra soy/braggs and/or water if things get too sticky.
  • Garnish with cilantro, sesame seeds or gomashio.

PEANUT-GINGER MARINADE



Peanut-Ginger Marinade image

Great Asian style marinade with a kick. Works well with chicken or beef.

Provided by Athenia Prickett

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 10

½ cup hot water
½ cup creamy peanut butter
¼ cup chile paste
¼ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons white vinegar
4 cloves garlic, minced
2 teaspoons grated fresh ginger root
¼ teaspoon ground red pepper
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

Steps:

  • In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
  • Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 8.6 g, Cholesterol 97 mg, Fat 16.6 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 3.9 g, Sodium 674.8 mg, Sugar 3.2 g

PEANUT GINGER BEEF STIR-FRY



Peanut Ginger Beef Stir-Fry image

"This quick stir-fry is so colorful and tasty," reports Linda Murray of Allenstown, New Hampshire. TIP: "Vary the recipe by substituting chicken or other vegetables you have on hand," Linda suggests. "The quickest version uses prepared veggies from our grocery store's salad bar."-Linda Murray, Allenstown, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh gingerroot
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin 2-inch strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1-1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts, chopped
Hot cooked rice, optional
2 tablespoons sesame seeds, toasted

Steps:

  • In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. , In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve with rice if desired. Sprinkle with sesame seeds.

Nutrition Facts : Calories 302 calories, Fat 14g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 457mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein.

CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE



Chicken and Broccoli Stir Fry with Oyster Sauce image

Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.

Provided by Baz231

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

800 g boneless skinless chicken breasts, cut into 1 . 5 cm pieces
1 teaspoon peanut oil
1 tablespoon peanut oil
1 head broccoli, cut into small florets (approx. 2 cups)
150 g sliced mushrooms (approx. 1 cup)
1 large carrot, julienned (approx. 1 cup)
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1/4 cup oyster sauce
1/4 cup low sodium chicken broth or 1/4 cup water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornflour
salt and pepper

Steps:

  • Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
  • Add the ginger and garlic to the pan and cook for 1 minute more.
  • Remove the vegetables from the pan; place them on a plate and cover.
  • Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
  • Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
  • Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
  • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  • Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  • Serve immediately, with rice or noodles.

Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9

GINGER-PEANUT TURKEY STIR-FRY



Ginger-Peanut Turkey Stir-Fry image

For a fast-and satisfying-weeknight dinner turn to this stir fry. It's also a fresh answer to the age-old question of what to do with that package of ground meat in the freezer. A bold and silky sauce made with lime juice, fish sauce, peanut butter, and chili compliments just about any type of ground meat you have on hand. Serve it up with rice, loads of fresh herbs, and big, wrap-able greens.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 40m

Number Of Ingredients 11

1/3 cup fresh lime juice (from 3 limes)
1 tablespoon packed light-brown sugar
3 tablespoons fish sauce
1 cup thinly sliced red onion (from 1 small)
Kosher salt and freshly ground pepper
3 tablespoons creamy peanut butter
1 tablespoon chili-garlic sauce
2 tablespoons vegetable oil
1 1/4 pounds ground turkey, or pork, or a combination
4 teaspoons grated fresh ginger (from a 2-inch piece)
Tender lettuce leaves, steamed rice, and fresh herb sprigs (such as basil and mint), for serving

Steps:

  • In a small bowl, combine lime juice, brown sugar, fish sauce, and half of onion; season with salt and pepper. In another bowl, whisk together peanut butter, chili-garlic sauce, and 6 tablespoons warm water until smooth; set aside.
  • Heat oil in a large skillet over high. Press turkey into skillet; season with salt and pepper. Cook, undisturbed, until underside is browned, 3 to 4 minutes. Add ginger and remaining half of onion; cook, stirring and breaking up meat with a spoon, until onion softens and meat is cooked, 1 to 2 minutes.
  • Stir in peanut butter mixture. Remove from heat and let cool 10 minutes; stir in lime juice and onion mixture. Serve with lettuce leaves, rice, and herbs on the side.

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