INDONESIAN PEANUT CHICKEN
Enjoy for dinner tonight this Asian-style tender cut-up chicken that's cooked in peanut butter sauce. For a little crunch, top with chopped peanuts.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper.
- Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs.
- Drain all but 1 tablespoon drippings from skillet; heat over medium heat. Cook onion in drippings, stirring occasionally, until tender; reduce heat. Stir in peanut butter, chili sauce and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted.
- Add chicken. Spoon sauce over chicken. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, spooning sauce frequently over chicken, until sauce is slightly thickened. Serve sauce over chicken. Sprinkle with peanuts and bell pepper.
Nutrition Facts : Calories 400, Carbohydrate 9 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg
ASIAN CHICKEN SALAD WITH PEANUT DRESSING
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
- Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
- Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.
INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)
I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!
Provided by lenakurniasih
Categories World Cuisine Recipes Asian Indonesian
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
- Soak wooden skewers in water to prevent burning during cooking.
- Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
- Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
- Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g
INDONESIAN SALAD WITH PEANUT SAUCE
this menu maked from several vegetables, like cucumber,lettuce, cabbage, tahu(indonesian tofu) etc. This recipe is original from Indonesia. This menu rich of fiber, and suitable for diet, and...for vegetarian...no problem!
Provided by dyd6673
Categories Salad Dressings
Time 45m
Yield 5-6 plates, 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Mixed and delicated fried peanut, garlic, red onion, then boiled with lump sugar, bay leaf and coconut milk,cooked until coagulate.
- Serving: stack vegetables, and than put the peanut sauce in top vegetables.
Nutrition Facts : Calories 493.2, Fat 37.6, SaturatedFat 13.4, Sodium 40.6, Carbohydrate 29.3, Fiber 5.3, Sugar 17.8, Protein 18.7
INDONESIAN-STYLE CHICKEN SALAD
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities. In this recipe, inspiration comes from the Southeast Asian country of Indonesia. Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish. This spicy, refreshing salad makes a great summer meal.
Provided by Martha Rose Shulman
Categories brunch, salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a large bowl, and season with salt and pepper. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts. Toss together.
- Combine the lime juice, ginger, garlic, fish sauce and cayenne. Stir together. Add the peanut butter, and combine well. Whisk in the buttermilk. Taste and adjust seasonings.
- Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing, and arrange over the lettuce. Sprinkle the peanuts and the scallion greens over the top, and serve.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 422 milligrams, Sugar 5 grams, TransFat 0 grams
INDONESIAN PEANUT CHICKEN
Here's a marvelous make-ahead recipe! I cut up fresh chicken, put it in a bag with the remaining slow-cooker ingredients and freeze it. To cook, just remove the bag a day ahead to thaw in the fridge, then pour all the contents into the slow cooker. -Sarah Newman, Mahtomedi, Minnesota
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, cayenne and pepper; pour over chicken. Cook, covered, on low until meat is tender, 4-5 hours. Serve with rice. Sprinkle with peanuts, red pepper and, if desired, julienned green onions.
Nutrition Facts : Calories 353 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 370mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
INDONESIAN PEANUT CHICKEN
Yummy grilled chicken served with peanut sauce. The recipe calls for chicken breasts, but I really prefer to use boneless chicken thighs. Prep time does not include marinating time.
Provided by breezermom
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken:.
- Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
- Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
- Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
- Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
- Peanut Sauce:.
- Combine all the ingredients, stirring well. (Makes 3/4 cup).
Nutrition Facts : Calories 438.8, Fat 23.3, SaturatedFat 8.6, Cholesterol 75.5, Sodium 926.5, Carbohydrate 27, Fiber 2, Sugar 21.3, Protein 32.2
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