Spicy Peanut Butter Chicken Recipes

SPICY PEANUT CHICKEN

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.

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 SPICY PEANUT SAUCE

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.

CHICKEN LEGS WITH SPICY PEANUT SAUCE

Steps:

• Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Rub the drumsticks with the garlic, season with salt and arrange far from one another on the prepared baking sheet. Bake on the middle rack until the chicken is cooked through (165 degrees F) and the juices run clear, 25 to 30 minutes.
• In a medium bowl, mix the cookies with 1/2 cup warm water; crush the cookies with the back of a spoon until they form a paste. Whisk in the peanut butter and soy sauce with an additional 1/4 cup warm water if needed. Stir in the lime juice, red wine vinegar, hot sauce, garlic powder, red pepper flakes and ginger. Taste for seasoning.
• Toss the chicken in the sauce and serve immediately.

SPICY PEANUT BUTTER CHICKEN

Steps:

• 1. In a small bowl, combine stock, peanut butter, soy sauce, and rice wine vinegar until smooth. 2. Pour ¾ of the mixture into plastic bag. Add chicken to bag. Marinade for 4 hours or overnight. 3. Add water and cornstarch to small bowl. Stir until smooth. Blend with remaining sauce. Set aside (chilled) while chicken marinades. 4. Grill the chicken. Baste with remaining sauce. 5. In a wok or large heavy-bottomed skillet, heat oil over high heat. Add the remaining ¼ of the peanut butter sauce, garlic and ginger, and cook for about 5 minutes. Add the carrots, baby corn, snap peas and red pepper, and cook for 3-5 minutes longer, or until vegetables are tender-crisp. 6. Serve immediately. Sprinkle green onions and peanuts as garnish.

BROILED SPICY PEANUT CHICKEN

Steps:

• Preheat broiler. Mix together peanut butter, 1/4 cup water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn't burn).

SWEET AND SPICY PEANUT CHICKEN

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.

SPICY PEANUT CHICKEN & NOODLES

Steps:

• Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.

CROCK POT SPICY PEANUT CHICKEN

Steps:

• Put all ingredients except the chicken into a slow cooker. Stir to combine.
• Add the chicken. Cook on low until liquid has thickened and chicken is cooked (approximately 5 hours depending upon size of chicken pieces - I always use a meat thermometer to be sure).

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.

SPICY PEANUT SOUP WITH CHICKEN

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.

QUICK SPICY CHICKEN WITH PEANUT SAUCE

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.