Peanut Chicken With Jasmine Rice Recipes

PEANUT CHICKEN WITH JASMINE RICE

Steps:

• Heat peanut oil in a wok over medium heat.
• Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.
• Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).
• For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.
• Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.
• Add/mix in peanuts.
• Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).

CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE

Steps:

• Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
• For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

CHILE CHICKEN WITH JASMINE RICE

Steps:

• For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
• For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
• For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
• Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

JASMINE RICE WITH PEANUTS AND SCALLIONS

Steps:

• Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.

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.

PEANUT CHICKEN CURRY

Steps:

• In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

THAI PEANUT CHICKEN

Steps:

• Put chicken, garlic, ginger and curry powder in a large bowl and toss well to coat. Marinate while you prepare everything else.
• Put oil in a large, nonstick skillet/wok; turn heat to medium. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Raise heat to medium-high and add chicken. Cook, stirring occasionally until the chicken loses its raw look and begins to brown, about 5 minutes. (Additional cooking is coming when its in the sauce.).
• Stir in peanuts, sugar, nam pla and coconut milk. Cook, stirring occasionally, until the sauce is thickened and chicken is tender, 5 - 10 minutes. Serve immediately.
• NOTE: You can also use 1/2 head of broccoli and 6 scallions (2-inch lengths) in this also. Just parboil them first for about 3 minutes or until barely tender before adding to pan along with chicken. Obviously, you'd drain the vegetables first. You'd also need to increase the coconut milk to 3/4 cup total.

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.