BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD
Reminiscent of a chicken satay, this easy spiced peanut butter-coated chicken with a light carrot, shallot and coriander salad is ready in just 30 mins
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
- Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.
Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 5h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
- Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
- Preheat the oven to 350 degrees F.
- Bake the chicken, covered in foil, for 35 to 45 minutes.
- Meanwhile, preheat the grill to medium high.
- Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
- Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
- In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.
CUCUMBER CHICKEN SALAD SANDWICHES
Dress up chicken salad with crunchy cucumber and dill for a summery sandwich that's ready in just 10 minutes. If you're watching salt, omit it from each handheld to save 295 mg per serving. -Eva Wright, Grant, Alabama
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.
Nutrition Facts : Calories 350 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 930mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
ASIAN CUCUMBER AND PEANUT SALAD
A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.
Provided by tammyn316
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
- Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g
CUCUMBER PEANUT SALAD
Easy to make Indian salad.
Provided by RADHIKA GHATAGE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
- Melt butter in a small saucepan, and stir in cumin and chili pepper.
- Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.
Nutrition Facts : Calories 165 calories, Carbohydrate 11.2 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 336.6 mg, Sugar 5.2 g
THREE-INGREDIENT STICKY BAKED CHICKEN
From the Canadian Family Website: Sticky, sweet with a little savory soy sauce, this chicken is pure yummy. Destined to become a family favorite because kids love it and parents love the simplicity of this oven-to-table meal. I had a great result making this with bone in chicken leg thigh quarters. I had one piece that was skinless, and we discovered that using skinless does allow the flavor of the glaze to permeate the chicken better. This was a hit with my whole family - including my hard to please 3 year old. I used ketchup, reduced sodium soy, and lite maple syrup. Ingredients I happened to have on hand. This could NOT be easier. Adjust cooking times as needed for bone in cuts. Great with white rice and steamed broccoli. This recipe is so simple that you will probably have this assembled before your oven is preheated.
Provided by Linda Sue
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F Line a pan with foil for easy clean-up. Arrange the chicken in the pan.
- Whisk ketchup, soy and syrup together in a small bowl. Pour sauce over chicken and turn thighs to coat completely
- Bake 25 minutes or until the juices from the chicken run clear. Serve chicken with extra sauce from the pan.
CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Provided by Sue Li
Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
- To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
STICKY BAKED CHICKEN WITH CUCUMBER PEANUT SALAD
Soy sauce, sweet chili, bbq sauce & sriracha coat chicken drumsticks which are then baked until they're sticky, sweet & delicious. This is served with a quick cucumber salad & steamed jasmine rice.
Provided by TheFreshAussie
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine soy sauce, sweet chili sauce, barbecue sauce and sriracha sauce in a re-sealable bag.
- Pull skin off drumsticks: I do this by either putting salt on my fingers which gives me grip, or I use some paper towel to help me grip the skin and easily remove; discard skin. Add drumsticks to sauce mixture; seal bag. Massage chicken to thoroughly coat in sauce mixture. Marinate for 30 minutes or overnight if time permits.
- Preheat oven to 375°F (190°C). Grease a shallow, medium-sized baking dish. Arrange chicken, with marinade in dish. Bake, uncovered about 45 minutes, turning chicken twice during cooking and basting with sauce mixture, until chicken is thoroughly cooked and sticky.
- To make the salad: while chicken is cooking, combine vinegar, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. (If you add the cucumber to the hot mixture the skin of the cucumber skin will dull.).
- Using a vegetable peeler, peel long strips from carrots. Place in a medium bowl.
- Add cucumbers, green onions, half the peanuts and chilies. Add cooled dressing; toss to coat. (The dressing contains no oil: which means it doesn't stick to the vegetables as much as an oil-based dressing would. It is a runny dressing and is meant to be that way.).
- Serve drumsticks with salad and steamed rice. Serves 4.
Nutrition Facts : Calories 505.3, Fat 22.7, SaturatedFat 4.9, Cholesterol 118.3, Sodium 1681.1, Carbohydrate 41.3, Fiber 5, Sugar 26.4, Protein 37.8
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