Peanut Chicken Over Rice Recipes

SPICY PEANUT CHICKEN OVER RICE RECIPE - (4/5)

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or untl tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter, curry powder, salt, red pepper, black pepper, and tomato paste; cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

SPICY PEANUT CHICKEN STIR-FRY

Steps:

• Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
• Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
• Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE

Steps:

• Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
• For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.

THAI PEANUT CHICKEN AND NOODLES

Steps:

• For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.

SPICY PEANUT CHICKEN OVER RICE

Steps:

• Heat oil in a Dutch oven over medium heat.
• Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.
• Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.
• Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
• Add tomato and broth to pan; bring to boil.
• Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
• Serve chicken mixture over rice; top each serving with yogurt.

PEANUT CHICKEN OVER RICE

Steps:

• In a large frying pan, heat oil over medium-high heat.
• Add onions, scallions, and garlic and cook until onion is tender (about 5 minutes).
• Reduce heat to medium and add peanut butter, brown sugar, fish sauce, paprika, juice of limes, and cayenne pepper.
• Stir into a smooth sauce, then add coconut milk in 4 parts, stirring into a smooth sauce again.
• Heat sauce to boiling, then reduce heat to low and allow to simmer stirring occasionally.
• In a large pot, heat enough water to completely submerge chicken to boiling.
• While water is heating, trim chicken of fat and slice into 1/2 inch wide by 2 inch long pieces.
• Add chicken to boiling water and allow to cook just long enough to completely cook chicken (should be no more than 10 minutes).
• Remove chicken from water and add to peanut sauce, also adding steamed spinach and bell pepper.
• Mix thoroughly, and increase heat to medium.
• Allow this to cook 10-15 minutes.
• Remove from heat and ladle over plenty of white rice.

THAI PEANUT CHICKEN AND RICE

Steps:

• Heat 1 tablespoon oil over medium high heat. Add onions, garlic, carrots, pepper and ginger. Saute for 2-3 minutes or until onions and peppers are soft. Add chicken and cook for about 5 minutes until pink is gone, but not all the way since it will continue to cook. Push chicken and veggies to the side and add remaining oil and the rice. Cook for about 2 minutes until a few pieces of rice are golden brown. Place the peanut butter in the microwave for about 30 seconds to loosen, then add coconut milk and whisk together. Add the coconut milk mixture and the chicken broth to the skillet. Bring to a boil, then cover and lower heat to simmer. Simmer about 20-25 minutes until the rice is done and most of the liquid has absorbed. Serve immediately.

CONTEST-WINNING PEANUT CHICKEN STIR-FRY

Steps:

• Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.