PEANUT CHICKEN STIR-FRY
Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)
VIDEO below. A gem of a recipe given to me by a reader, this is a brilliant QUICK Satay Stir Fry that tastes like Chinese style satay that you get from Chinese restaurants here in Australia. Make this with your choice of protein - great with beef (pictured), chicken, pork, shrimp or tofu. Use shredded shaped vegetables - ideal for this sauce which is not the saucy type.
Provided by Nagi
Categories Dinner
Time 17m
Number Of Ingredients 16
Steps:
- Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
- Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
- Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
- Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
- Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
- Add peanuts and shallots, stir.
- Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired. (For a low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : Calories 363 kcal, ServingSize 1 serving
CHICKEN WITH THAI PEANUT STIR FRY SAUCE
This easy, healthy Chicken with Thai Peanut Stir Fry Sauce is loaded with colorful veggies and a perfect 30-minute weeknight dinner.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.
- In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
- Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.
- Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.
- Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 6) without rice or quinoa, Calories 548 kcal, Carbohydrate 42 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 36 mg, Fiber 10 g, Sugar 15 g, UnsaturatedFat 25 g
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
CHICKEN-PEANUT STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
- Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
- Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
- Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
- Photograph by Antonis Achilleos
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
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 STIR FRY
Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.
Provided by Yumna Jawad
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
- In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
- Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
- Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
- Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
- Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.
Nutrition Facts : Calories 414 kcal, Carbohydrate 25 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 493 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
PEANUT SATAY CHICKEN STIR-FRY
A savory peanut sauce covers every inch of this flavor-packed peanut satay chicken stir-fry! Load it up with all your favorite vegetables and pile it over hot fluffy rice.
Provided by Sarah
Time 30m
Number Of Ingredients 15
Steps:
- In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
- In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
- Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!
Nutrition Facts : ServingSize 8 oz stir fry (calculated without rice), Carbohydrate 25.8 g, Protein 39.9 g, Fat 19 g, SaturatedFat 3.5 g, Cholesterol 78 mg, Sodium 1128 mg, Fiber 4.2 g, Sugar 16.8 g, Calories 419 kcal
PEANUT-CHICKEN STIR-FRY
Make and share this Peanut-Chicken Stir-Fry recipe from Food.com.
Provided by Bev I Am
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook rice according to package directions.
- Sprinkle chicken with 1/2 tsp salt.
- Whisk together chicken broth and next 7 ingredients; set aside.
- Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
- Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
- Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
- Stir chicken broth mixture, and add to skillet; bring to a boil.
- Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
- Serves 4.
ASIAN PEANUT NOODLES WITH CHICKEN
Asian Peanut Noodles with Chicken is delicious, made with stir fried chicken strips, rice noodles, scallions, carrots, broccoli slaw, bean sprouts in a spicy peanut sauce.
Provided by Gina
Categories Dinner
Time 40m
Number Of Ingredients 23
Steps:
- For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.
- Boil water for the noodles cook pasta according to package instructions.
- Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.
- Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.
- Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.
- Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.
- Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 359 kcal, Carbohydrate 53 g, Protein 22 g, Fat 6 g, Cholesterol 48 mg, Sodium 670 mg, Fiber 4 g, Sugar 9 g, SaturatedFat 0.5 g
PEANUT CHICKEN STIR FRY
Make and share this Peanut Chicken Stir Fry recipe from Food.com.
Provided by weekend cooker
Categories White Rice
Time 25m
Yield 4 stir frys, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cornstarch, and broth until smooth.
- Stir in the peanut butter, soy sauce, ginger, and pepper, and set aside.
- In a large skillet,stir fry chicken in 1 1/2 teaspoons oil for 3-4 minutes, or until no longer pink.
- Remove with a slotted spoon, and keep warm.
- Stir fry onion and peppers in remaining oil for 3-4 minutes.
- Add mushrooms, stir fry for 3-4 minutes or until vegetables are crisp tender.
- Add garlic, cook 1 minute longer/.
- Stir the cornstarch mixture, and add to the pan and bring to a boil.
- Cook and stir for 2 minutes, or until thickened.
- Add chicken, heat through.
- Serve with cooked rice.
Nutrition Facts : Calories 441.6, Fat 16.6, SaturatedFat 3.3, Cholesterol 109, Sodium 1171.3, Carbohydrate 27.5, Fiber 3.6, Sugar 6.5, Protein 45.5
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"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
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.
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CHICKEN-PEANUT STIR-FRY RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Healthy Chicken Pasta RecipesCalories 369 per serving
- Fill a large saucepan half full with water; bring to boiling. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.
- Meanwhile, for sauce, in a small bowl combine lime peel, lime juice, peanut butter, fish sauce, water, garlic and chile bean sauce; whisk together well until smooth. Set aside.
- In a very large nonstick skillet or large nonstick wok heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Transfer chicken to a bowl.
- Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir-fry for 2 minutes. Add broccoli, sauce and chicken. Cook and stir until heated through. Divide mixture among four serving plates. Sprinkle with green onion tops and the peanuts.
PEANUT-CHICKEN STIR-FRY RECIPE - PILLSBURY.COM
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2.5/5 (122)Category EntreeCuisine ChineseTotal Time 10 mins
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until no longer pink in center.
- Reduce heat to medium. Stir in 3/4 cup of the water, stir-fry seasoning mix and peanut butter until smooth. Stir in vegetables and bell pepper and onion stir-fry; cook and stir until thoroughly heated.
PEANUT CHICKEN STIR FRY - SLENDER KITCHEN
From slenderkitchen.com
Cuisine AsianTotal Time 20 minsCategory DinnerCalories 338 per serving
- Heat a skillet over medium high heat with the sesame oil. Add the veggies and cook until tender crisp, about 5-7 minutes. If veggies begin to burn at all, add a few tablespoons of water. Remove and set aside.
- Meanwhile make the peanut sauce by combining the soy sauce, peanut butter, water, honey, cornstarch, lime juice, ginger, and curry powder.
- Add the veggies back to the pan with the peanut sauce. Stir together and heat until everything is warmed through.
EASY PEANUT CHICKEN STIR FRY — LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (34)Total Time 30 minsCuisine AsianCalories 313 per serving
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine the water, soy sauce, peanut butter, brown sugar, rice vinegar, garlic, pepper flakes and ginger; set aside.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon sesame oil until no longer pink. Remove to a plate and keep warm.
- Stir-fry red pepper, onion and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Add sauce and cooked chicken to skillet. Add noodles to skillet and toss to coat evenly with sauce. Garnish with green onions, chopped cilantro and peanuts, if desired.
BETTER THAN TAKEOUT KUNG PAO CHICKEN - I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (10)Total Time 20 minsCategory MainCalories 350 per serving
- Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while prepping your sauce.
- In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.
- Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.
- Turn the heat to medium, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy.
SPICY PEANUT CHICKEN STIR-FRY - THE WASHINGTON POST
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3.6/5 (8)Servings 4Is Accessible For Free TrueCalories 310 per serving
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4/5 (11)Calories 283 per servingServings 4
- Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on each side. Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry 4 minutes or until vegetables are lightly browned.
- Reduce heat to medium-high. Combine remaining 1 teaspoon oil, coconut milk, and next 7 ingredients (through cumin) in a small bowl, stirring with a whisk. Add chicken and coconut milk mixture to pan; cook 30 seconds. Sprinkle evenly with cashews.
PEANUT CHICKEN STIR FRY - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
Servings 4Total Time 30 minsCategory 30 Minute MealsCalories 572 per serving
- Add the chicken, season with salt and pepper and cook, stirring occasionally for 4-5 minutes or until there is no pink remaining.
- Meanwhile, whisk together the peanut butter, sesame oil, lime juice, soy sauce, honey, garlic, ginger and red pepper flakes until well combined. Set aside.
- Once the chicken is cooked through, add the red pepper, carrots and snap peas to the pan and cook, stirring, for 3-4 minutes, or until the veggies are starting to soften.
EASY PEANUT BUTTER STIR FRY CHICKEN - COPYKAT RECIPES
From copykat.com
5/5 (5)Total Time 20 minsCategory Main CourseCalories 250 per serving
- Heat a large skillet on high heat. Add oil to skillet. Drop garlic into the skillet and cook until the garlic becomes fragrant. Remove garlic and save for later. It will burn if it cooks the entire time. Add sliced onions and chicken. Cook chicken frequently turning every 2 to 3 minutes. Wh
- While chicken is cooking combine Jif® Peanut Butter Powder, water, brown sugar, soy sauce, and garlic chili sauce. Stir until well blended. When chicken is done drizzle sauce over chicken and cook for about 1 minute. Remove from heat. Serve stir fry with noodles or rice.
PEANUT CHICKEN WITH VEGGIES AND RICE - WELL PLATED BY ERIN
From wellplated.com
5/5 (13)Total Time 25 minsCategory Main CourseCalories 507 per serving
- In a small saucepan over medium heat, whisk together the sauce ingredients: peanut butter, sesame oil, lime juice, garlic, ginger, soy sauce, honey, 5 tablespoons water, and red pepper flakes. Heat and stir until the sauce is smooth and thickens a little. If the sauce is a thicker than you’d like, add a bit more water. Add the chicken, and toss to coat it with the sauce and warm it through. Turn off the heat and cover the saucepan to keep the chicken warm.
- Meanwhile, heat the olive oil in a large nonstick skillet or wok over medium high. Add the broccoli, bell pepper, carrots, and white and light green parts of the green onions. Cook the vegetables until crisp tender, about 6 to 8 minutes. Add the edamame, garlic, ginger, soy sauce, and the green parts of the green onions. Stir to coat and cook 1 additional minute.
- To serve, spoon the rice into individual serving bowls. Top with the veggies, peanut chicken, and any other desired toppings. Enjoy hot.
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