Peanutty Chicken Recipes

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PEANUTTY CHICKEN WINGS



Peanutty Chicken Wings image

A pleasant, mild blend of peanut and curry flavors makes up the sauce for these wings. I doubled the recipe, and was I glad I did! The tasty wings were devoured. -Kristen Proulx, Canton, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup creamy peanut butter
1/3 cup honey
1/4 cup soy sauce
3 tablespoons canola oil
1 garlic clove, minced
1 teaspoon curry powder
2-1/2 pounds chicken wings

Steps:

  • In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended. Cut chicken wings into three sections; discard wing tips. Add wings to peanut butter mixture; stir to coat. Cover and refrigerate for 2 hours., Transfer to an ungreased 13 x9-in. baking dish. Bake, uncovered, at 375° for 35-45 minutes or until chicken juices run clear.

Nutrition Facts : Calories 347 calories, Fat 24g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 580mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 20g protein.

PEANUT BUTTER CHICKEN



Peanut Butter Chicken image

Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.

Provided by BLUESP

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 medium onion, sliced
7 fresh mushrooms, sliced
⅛ teaspoon red pepper flakes
1 (14.5 ounce) can diced tomatoes with juice
¾ cup chicken stock
¾ cup smooth peanut butter
salt and pepper to taste

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.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g

DENISE'S PEANUT CHICKEN



Denise's Peanut Chicken image

This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal

Provided by NEECEEWAGS

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 13

1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 medium red bell pepper, chopped
1 ½ cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
¼ teaspoon ground cayenne pepper
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 cups chopped dry roasted peanuts

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.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g

PEANUTTY CHICKEN



Peanutty Chicken image

We use peanuts in a variety of dishes. This tender chicken, covered in a tasty gravy and sprinkled with peanuts, has a zip that perks up taste buds.-Mary Kay Dixson, Decatur, Alabama

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
5 tablespoons butter
1 cup orange juice
2/3 to 1 cup salted peanuts
Orange slices or minced fresh cilantro, optional

Steps:

  • In a small bowl, combine the chili powder, salt and pepper; rub over chicken. In a large skillet, saute chicken in butter until golden brown. Reduce heat; cover and cook for 30 minutes or until juices run clear., Transfer chicken to a serving platter and keep warm. Add orange juice to skillet, stirring to loosen browned bits from pan; simmer for 5 minutes. Pour over chicken. Sprinkle with peanuts. Garnish with orange slices and cilantro if desired.

Nutrition Facts : Calories 725 calories, Fat 51g fat (17g saturated fat), Cholesterol 192mg cholesterol, Sodium 977mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 55g protein.

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

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.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

CHICKEN WITH PEANUT SAUCE



Chicken with Peanut Sauce image

Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

Steps:

  • In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.

PEANUT BUTTER CHICKEN



Peanut Butter Chicken image

Alabama is well known for growing peanuts...in fact, our state hosts the National Peanut Festival each year. Peanut butter stars in this recipe, making a tasty sauce for the tender chicken. Don't let the unusual combination of ingredients-tomato sauce, chili powder, garlic and onion with the peanut butter-keep you from trying it. My family loves it!

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 15

1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up
1/2 cup canola oil
1 medium onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 cup water
1/3 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon cider vinegar
1 teaspoon chili powder
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil on all sides; remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and garlic until tender. Add the tomato sauce, water, peanut butter, sugar, vinegar and chili powder. Bring to a boil; reduce heat. Return chicken to the pan; cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts :

SPICY PEANUT CHICKEN



Spicy Peanut Chicken image

This colorful stir-fry gets its kick from a dash of red pepper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 13

1/4 cup Progresso™ chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Steps:

  • Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
  • Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg

PEANUT BUTTER CHICKEN



Peanut butter chicken image

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
  • Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
  • Serve with the remaining coriander, roasted peanuts and rice, if you like.

Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

PEANUT-THAI (PEANUTTY) CHICKEN WITH VERMICELLI



Peanut-Thai (Peanutty) Chicken With Vermicelli image

This is a delicious recipe that uses mostly 'on-hand' ingredients. The vermicelli and chicken absorb all the wonderful flavours. For a spicier version, add Thai chiles.

Provided by hollyberry

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon soya sauce
4 chicken breasts
1/2 tablespoon butter
1/2 tablespoon stir-fry oil
1/2 cup yellow pepper
1/2 cup bean sprouts
1 cup mixed vegetables (julienne carrot, sugar snap peas, baby corn, water chestnuts, etc.)
2 tablespoons sesame seeds
1/2 cup coconut milk
1/2 cup chicken bouillon
1/2 cup honey
1/2 cup peanut butter
1/4 cup peanuts, coarsely chopped
2 tablespoons lime juice
1 tablespoon soya sauce
1 teaspoon red pepper flakes
1 teaspoon cilantro

Steps:

  • Slice chicken breast into small strips and toss together with ginger, garlic and soya sauce to marinate.
  • In a large, deep frying pan, melt the butter and oil together. Cook chicken until juices run clear, then add peppers and mixed vegetables (reserve the bean sprouts). Cook until al dente.
  • Meanwhile, whisk together all the sauce ingredients. Pour into the pan. Stir until heated through and bubbly, then add the bean sprouts.
  • Serve over bean thread vermicelli.

Nutrition Facts : Calories 523.6, Fat 31, SaturatedFat 10.1, Cholesterol 64.4, Sodium 570, Carbohydrate 36.4, Fiber 4, Sugar 28.3, Protein 30.1

PEANUTTY THAI NOODLES WITH CHICKEN



Peanutty Thai Noodles with Chicken image

Yummy peanut-flavored noodles with grilled chicken.

Provided by vtronlone

Time 35m

Yield 6

Number Of Ingredients 8

4 (5 ounce) skinless, boneless chicken breast halves
¾ (16 ounce) package spaghetti
2 cups chicken broth
¼ cup peanut butter
3 tablespoons soy sauce
2 cups frozen stir-fry vegetables, thawed
salt and ground black pepper to taste
1 medium lime, juiced

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place chicken on the preheated grill and cook for 7 to 8 minutes. Flip and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice.
  • While the chicken is grilling, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Whisk chicken broth, peanut butter, and soy sauce together in a large saucepan. Bring to a simmer over medium hat. Stir in vegetables, noodles, and chicken; cook until liquid is absorbed, 3 to 5 minutes.
  • Remove from the heat and season with salt and pepper. Drizzle lime juice over top.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 8.9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 2 g, Sodium 1139.6 mg, Sugar 4.9 g

EASY KUNG PAO CHICKEN



Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories     dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

  • Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
  • Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
  • Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
  • Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

PEANUTTY CHICKEN AND VEGETABLES



Peanutty Chicken and Vegetables image

This is a big favorite in our house. My kids go wild over the chopped peanuts, so I add more at the table.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 (3 lb) chicken, cut up
1 teaspoon paprika
2 medium onions, chopped
4 carrots, peeled and cut into 1 inch long thin strips
1 zucchini, cut into 1 inch long thin strips
1 red bell pepper, cut into 1 inch long thin strips
1/3 cup peanut butter
1 cup broth
3 drops hot pepper sauce (I usually use more)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped peanuts, , for garnish

Steps:

  • In a deep skillet or flameproof casserole, heat the oil over medium heat until very hot.
  • Add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes.
  • Remove the chicken to a plate.
  • Drain off all but 2 tablespoons of the drippings from the pan.
  • Add the vegetables.
  • Cook, stirring, until the onion is tender, about 5 minutes.
  • Stir in the peanut butter, broth, hot sauce, salt and pepper.
  • Heat to boiling, stirring until smooth.
  • Reduce the heat and simmer 5 minutes.
  • Return the chicken to the pan and simmer for 5 minutes, until heated through.
  • Serve the chicken over hot cooked rice.
  • Top with the sauce and sprinkle with the chopped peanuts.

Nutrition Facts : Calories 1089.6, Fat 78.4, SaturatedFat 19.2, Cholesterol 255.2, Sodium 695.9, Carbohydrate 22.1, Fiber 6.8, Sugar 10.6, Protein 75.7

CHINESE PEANUTTY CHICKEN PITAS



Chinese Peanutty Chicken Pitas image

Make and share this Chinese Peanutty Chicken Pitas recipe from Food.com.

Provided by OceanIvy

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups cooked white chicken meat (chopped)
1 tablespoon lemon juice
1/2 cup crushed unsweetened pineapple, drained
1/2 teaspoon ground ginger
1/3 cup chopped celery
1/2 teaspoon onion powder
1/3 cup water chestnut, chopped & drained
1/8 teaspoon dry mustard
1/3 cup chopped green pepper
1 cup alfalfa sprout
1/4 cup creamy peanut butter
1 leaf lettuce
2 tablespoons teriyaki sauce
4 oat bran pita rounds

Steps:

  • Combine the cooked chicken, pineapple, celery, water chestnuts and green pepper in large bowl.
  • In small bowl, mix peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard.
  • Mix peanut butter dressing into salad.
  • Line each pita pocket (1/2 the pita round) with 1 lettuce leaf.
  • Fill pitas with alfalfa sprouts and chicken salad.
  • Serve and enjoy!

Nutrition Facts : Calories 218.3, Fat 10.2, SaturatedFat 2.2, Cholesterol 44.6, Sodium 467.8, Carbohydrate 11.6, Fiber 2.2, Sugar 6.2, Protein 21.7

PEANUT-BAKED CHICKEN



Peanut-Baked Chicken image

A crunchy baked chicken with Thai satay inspired flavors. From June 2007 Southern Living. Serve with rice pilaf and broccoli.

Provided by Susie D

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 chicken legs (about 1 1/2 lb.)
4 chicken thighs (about 1 lb.)
1/2 cup creamy peanut butter
2 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup honey-roasted peanuts
1/2 cup panko breadcrumbs
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

  • Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
  • Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
  • Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
  • Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
  • Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.

Nutrition Facts : Calories 601.9, Fat 40.7, SaturatedFat 9.9, Cholesterol 145.1, Sodium 1061.8, Carbohydrate 19.3, Fiber 3, Sugar 9, Protein 41.7

PEANUTTY CHICKEN GUMBO



Peanutty Chicken Gumbo image

A tasty chicken stew that makes a hearty, healthy dinner over brown rice.

Provided by emarika

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 5

Number Of Ingredients 13

3 pounds chicken pieces
1 white onion, chopped
1 tablespoon minced fresh ginger
1 teaspoon salt
2 cups water
½ cup natural peanut butter
2 tablespoons tomato sauce
2 cups chicken broth
2 cups frozen okra
2 tomatoes, chopped
1 sweet potato, diced
1 teaspoon red pepper flakes
1 teaspoon dried thyme

Steps:

  • Submerge chicken in salted water; drain and rinse.
  • Combine chicken, onion, ginger, and salt in a large skillet; pour in 2 cups water. Bring liquid to a boil; reduce heat to medium and simmer for 15 minutes.
  • Whisk peanut butter and 1/2 cup liquid from skillet together in a bowl; stir into liquid mixture in skillet.
  • Stir tomato sauce into peanut butter mixture in skillet. Add broth, okra, tomatoes, sweet potato, red pepper flakes, and thyme; bring to a boil. Reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, 25 to 30 minutes.

Nutrition Facts : Calories 533.9 calories, Carbohydrate 22.7 g, Cholesterol 155.2 mg, Fat 20.4 g, Fiber 5.4 g, Protein 65.4 g, SaturatedFat 3.8 g, Sodium 733.4 mg, Sugar 7.7 g

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From carlsbadcravings.com


PEANUTTY CHICKEN PITAS | CANADIAN LIVING
2005-07-14 Method. Grilled Chicken: Sprinkle salt and pepper over chicken; grill on greased grill over medium-high heat, turning once, for about 12 minutes or until no longer pink inside. Let cool slightly; slice into strips. Meanwhile, in small bowl, whisk together peanut butter, garlic, coriander, ginger, mustard, soy sauce, vinegar and 1/4 cup (50 mL) warm water until smooth …
From canadianliving.com


10 BEST CHICKEN PEANUT OIL RECIPES | YUMMLY
2022-07-14 rub, peanut oil, chicken thighs, hearts of palm, freshly ground black pepper and 3 more Lemon-Hoisin Glazed Chicken Foster Farms hoisin sauce, black sesame seeds, salt, green onions, red pepper flakes and 15 more
From yummly.com


PEANUTTY BAKED CHICKEN CUTLETS RECIPE | MYRECIPES
Combine peanuts and panko in a shallow bowl. Step 3. Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.
From myrecipes.com


REALLY EASY (AND QUICK!) AFRICAN PEANUT CHICKEN - MESSY EATING
2021-06-08 Preheat oven to 375. In an oven safe non-stick sauce pan, add butter, onion, and garlic. Sautee over medium heat until softened, remove from heat and set in aside in a bowl (at least 6 cup capacity). Pat chicken dry, salt and pepper, and then add to the pan, searing each side over medium heat until golden.
From messyeating.com


EASY GRILLED CHICKEN BREAST - JO COOKS
2022-07-24 Grill The Chicken. Preheat your grill. Oil the grates and then heat your grill to medium-high to get nice and hot. Grill the chicken. Remove the breasts from the ziplock bag and discard the excess marinade. Now, place the breasts on the hot grill to cook for 5 to 7 minutes with the cover on.
From jocooks.com


SAUCY PEANUT CHICKEN WITH BROCCOLI AND PEPPERS - THE ENDLESS …
2018-04-03 Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet. While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl. Add the bell peppers and broccoli to the skillet.
From theendlessmeal.com


THAI PEANUT CHICKEN - THE DARING GOURMET
2021-01-18 Chop the onions and mince the garlic and ginger. Heat the oil in a saucepan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook another 2 minutes. Add the chicken and cook another 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, brown sugar (for paleo ...
From daringgourmet.com


PEANUTTY CHICKEN RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


LUNCH COMBO: PEANUTTY CHICKEN BREASTS - MEAL KIT DELIVERY
While the chicken cooks, bring a large pot of salted water to a boil. Remove the bottom inch of the broccoli stem; peel the stem.Cut the head into long, thin florets, including the stem. Halve the lime; juice ½ and set the remaining ½ aside in the fridge for lunch. In a medium bowl, combine the peanut butter, curry paste and 2 tbsp water (double for 4 dinner portions); stir until smooth.
From makegoodfood.ca


JAMIE OLIVER’S GNARLY PEANUT CHICKEN WITH LIME & CHILLI
2020-08-18 Instructions. Turn your oven grill on and position the first rack about 10-15 cm from the top. Cut the chicken in a criss-cross shape about 1/3 of the way into the flesh. Drizzle with 1 tablespoon of olive oil and then season with salt & pepper and the finely grated zest of one of the limes. Grate the zest from the other lime, and set aside.
From drizzleanddip.com


PEANUTTY CHICKEN BREASTS WITH GINGER BUTTER RECIPE
In small bowl, cream butter, honey, and gingerroot; set aside. In shallow dish, mix together peanuts, flour, garlic powder, seasoning salt and black pepper. Remove chicken from marinade; drain well and dredge in flour mixture to coat evenly. In large skillet, place oil and heat over medium heat. Add chicken and sauté about 3 minutes or until ...
From cooksrecipes.com


CHICKEN RANCH BURGERS - JO COOKS
2022-07-25 In a large bowl, combine the ground chicken, ranch seasoning mix, egg, breadcrumbs, Worcestershire sauce, and the shredded cheddar cheese until well incorporated. Then divide the mixture into 4 and shape into patties that are about ½-inch thick. Oil the patties. Brush each chicken patty with olive oil.
From jocooks.com


SPICY PEANUT CHICKEN - SLENDER KITCHEN
1. Whisk together the PB2 (or peanut butter), soy sauce, water, rice wine vinegar, ginger, garlic, honey, lime juice, and Sriracha to create the peanut dressing. 2. Add sesame oil to a skillet over medium heat. Season the chicken with salt and pepper.
From slenderkitchen.com


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