CILANTRO CHICKEN WITH PEANUTS
Simple chicken stir-fry with napa cabbage. Garnish with cilantro sprigs and lime wedges if desired.
Provided by CURTONA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
- Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
- Spoon chicken stir-fry over cabbage to serve.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 8.3 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 238.3 mg, Sugar 2.5 g
CHICKEN IN CILANTRO-PEANUT SAUCE
This winning combination of peanuts and dressing will dress up your chicken any night of the week!
Provided by My Food and Family
Categories Peppers
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Blend broth, 1/4 cup dressing, cilantro, nuts and chile in blender until smooth.
- Heat remaining dressing in large nonstick skillet on medium-high heat. Add onions; cook 5 min., stirring occasionally. Add chicken; cook 2 min. on each side or until browned on both sides. Stir in mushrooms; cook 5 min. or until liquid is evaporated, stirring occasionally.
- Stir in broth mixture; cover. Cook 10 min. or until chicken is done (165°F). Serve over rice; top with sour cream.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 590 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 6 g, Protein 34 g
QUICK SPICY CHICKEN WITH PEANUT SAUCE
Muir Glen® tomatoes and peanut butter sauce provides a delicious addition to this spicy chicken dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Drain tomatoes, reserving juice. In food processor bowl with metal blade, place reserved juice, peanut butter, cilantro leaves, garlic, salt and pepper flakes. Cover; process with on-and-off pulses until mixture is pureed.
- In medium bowl, combine cumin and cinnamon. Add chicken; toss to coat.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; cook 5 minutes, turning occasionally, until chicken is light golden brown. Stir in tomatoes and peanut butter mixture. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
Nutrition Facts : Calories 300, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
SPICY PEANUT CHICKEN
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
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
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
SPICY PEANUT CHICKEN CHILI
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
PEANUT-CILANTRO GROUND CHICKEN AND WAFFLES
Since sloppy joes, Thai food, and chicken and waffles are all family favorites at my house, I decided to mix all three to create a tasty dish. The crunchy slaw with Asian peanut dressing adds crunch and flavor. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place peanut butter, 1/4 cup cilantro, 4 tablespoons teriyaki sauce, 1 tablespoon chili sauce and lime juice in a food processor; process until combined. Place coleslaw mix in a large bowl; add peanut butter mixture. Toss to coat; set aside., In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Stir in coconut milk, ginger, garlic powder, remaining 1/4 cup cilantro and 2 tablespoons teriyaki sauce. Cook and stir until heated through., Meanwhile, prepare waffles according to package directions. Top waffles with chicken mixture and coleslaw. If desired, sprinkle with green onions.
Nutrition Facts : Calories 314 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1046mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
SPICY CILANTRO PEANUT CHICKEN
A simple chicken dish with a spicy, tangy peanut flavored sauce. Everyone I cook this for loves it.
Provided by toddpow
Categories One Dish Meal
Time 45m
Yield 12 , 12 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts in boiling water, lower temperature and simmer for 20 minutes. When finished cooking, cut breasts into 1/2 inch cubes.
- Combine all other ingredients except rice in medium saucepan. bring to a boil over medium heat stirring regularly. Once boiling, remove from heat.
- To Serve, place cubed chicken on rice then pour sauce over the top.
Nutrition Facts : Calories 597.1, Fat 37.2, SaturatedFat 7.1, Cholesterol 72.6, Sodium 1145.5, Carbohydrate 35.1, Fiber 1.5, Sugar 14.4, Protein 30.9
PEANUT CHICKEN DISH
Steps:
- In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.
SPICY PEANUT CHICKEN
My family loved this dish. It is reminiscent of Thai food, with the peanut and cilantro flavor. If you love cilantro like I do use only fresh cilantro and garnish liberally! This recipe is from "The All New Good Housekeeping Cook Book". Since my family isn't too wild about large chunks of tomatoes on their plate, I put in only half the tomatoes called for and gave them a brief whirl in the food processor.
Provided by SharleneW
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine cumin and cinnamon; sprinkle on chicken.
- Heat oil in large skillet.
- Add chicken and cook about 5 minutes per side.
- Chicken should start to brown but don't worry about cooking through at this point.
- Add onion and cook another 5 minutes until onions soften and start to turn golden brown.
- In food processor, puree reserved juice from tomatoes, peanut butter, cilantro, garlic, salt, and crushed red pepper until smooth.
- Pour this mixture with chopped tomatoes over chicken.
- Bring mixture to a boil.
- Reduce heat; cover and simmer until chicken is done (30 to 40 minutes).
- Garnish with fresh cilantro.
Nutrition Facts : Calories 489.7, Fat 32.3, SaturatedFat 7.9, Cholesterol 138.6, Sodium 509.1, Carbohydrate 14.7, Fiber 4, Sugar 8, Protein 36.6
SPICY PEANUT SOUP WITH CHICKEN
Provided by Veronica Chambers
Categories Soup/Stew Chicken Onion Tomato Appetizer Quick & Easy High Fiber Peanut Zucchini Winter Bon Appétit Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
- Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
- Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.
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