Peanut Butter Chicken Southeast Asian Style Recipes

PEANUT BUTTER CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
• Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

THAI PEANUT CHICKEN

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.

SOUTHEAST ASIAN CHICKEN, TWO WAYS

Steps:

• Place chicken in a large bowl with soy sauce, 1 tablespoon each of garlic and ginger and 1 teaspoon chili flakes. Toss well to coat. Chicken may be covered and refrigerated for up to a day.
• Put oil in a large, deep nonstick skillet over medium-high heat. Remove chicken from marinade, and add, skin-side down, to hot oil. Brown well on both sides, then lower heat, and cook until chicken is cooked through, about 25 minutes. At this point, chicken can be served with lime wedges and cilantro, if you wish.
• For Vietnamese-style chicken, remove chicken from pan, then turn heat to low, and add sugar, another tablespoon each of garlic and ginger and another teaspoon of chili, along with 2 tablespoons water. Raise heat to high and cook, stirring occasionally, until sugar melts and sauce thickens and foams. Add nam pla and any juices accumulated around the reserved chicken, and cook a minute more, then return chicken to pan, and cook, turning pieces until they are nicely glazed and chicken is hot. Remove from skillet, spoon sauce on top, garnish with lime and cilantro, if you wish, and serve.

PEANUT BUTTER CHICKEN (SOUTHEAST ASIAN STYLE)

Steps:

• Clean the chicken by rubbing the coarse salt and rinsing. Then score chicken to get the thigh to lay out flat and even. Score around the bone but make sure it is still attached.
• Place in bowl and pour the vinegar over chicken and mix to coat. You won't taste the vinegar in the chicken but it will help tenderize it. Set aside and make marinade.
• In a bowl with a fork mix peanut butter and honey. Then add the fish sauce and soy sauce. Incorporated well then you add all the other ingredients. Pour ingredients into chicken. Coat entire chicken well and cover and refrigerate for at least an hour.
• Cooking: For grill, set on medium-low to medium. Peanut Butter will burn quick so be careful. Cook thoroughly about 6-8 minutes on each side (skin side down first). But it will vary depending on size of chicken. (this is where scoring helps cook it quicker and more evenly) For oven bake at 350 for 30-35 minutes. I cook it on a grill on my stove top for the caramelization and finish it off in oven to thoroughly cook it. (it can get messy on the grill) Make sure chicken is cooked thoroughly. Juice should run clear when pierced. Serve with rice. Goes great with a light refreshing side like Asian Slaw.