Sweet Potato Chicken Stir Fry With Peanut Sauce Recipe By Tasty

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SWEET POTATO STIR FRY RECIPE BY TASTY



Sweet Potato Stir Fry Recipe by Tasty image

Here's what you need: olive oil, sweet potato, salt, green bell pepper, red bell pepper, onion, corn, black beans, garlic, cumin, chili powder, oregano, pepper, greek yogurt, cilantro

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 ½ cups sweet potato, thinly sliced
1 teaspoon salt
½ green bell pepper, diced
½ red bell pepper, diced
½ cup onion, diced
½ cup corn
½ cup black beans
½ teaspoon garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
½ teaspoon pepper
1 greek yogurt
1 teaspoon cilantro, chopped

Steps:

  • Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
  • Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
  • Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
  • Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
  • Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 9 grams, Protein 13 grams, Sugar 20 grams

SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY



Sweet Potato Chicken Stir-fry With Peanut Sauce Recipe by Tasty image

Here's what you need: lime juice, sesame oil, salt, pepper, boneless, skinless chicken breast, creamy peanut butter, lime juice, low sodium soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, water, small yellow bell pepper, small red bell pepper, small green bell pepper, medium sweet potato, broccoli floret, sesame oil, green onion, chopped peanut

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 4 servings

Number Of Ingredients 21

2 tablespoons lime juice
2 tablespoons sesame oil
salt, to taste
pepper, to taste
1 lb boneless, skinless chicken breast, cut into 1-inch (2 1/2 cm) cubes
¼ cup creamy peanut butter
1 tablespoon lime juice
1 tablespoon low sodium soy sauce
1 teaspoon rice wine vinegar
1 clove garlic, minced
1 teaspoon ginger, grated
½ teaspoon red pepper flakes
¼ cup water
1 small yellow bell pepper
1 small red bell pepper
1 small green bell pepper
1 medium sweet potato
2 cups broccoli floret
½ tablespoon sesame oil
green onion, chopped, to serve
chopped peanut, to serve

Steps:

  • In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
  • In a large bowl, mix lime juice, sesame oil, salt, and pepper.
  • Add cubed chicken to mixture and stir until completely coated.
  • Cover with plastic wrap and marinate in refrigerator for 30 minutes.
  • Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
  • Once cooked through, remove chicken and transfer to a bowl.
  • Spiralize bell peppers and sweet potato into a large bowl.
  • Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
  • Add in the spiralized vegetables and cook for 2-3 minutes.
  • Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
  • Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
  • Top with green onions and chopped peanuts.
  • Enjoy!

Nutrition Facts : Calories 492 calories, Carbohydrate 33 grams, Fat 22 grams, Fiber 7 grams, Protein 43 grams, Sugar 11 grams

PEANUT CHICKEN STIR-FRY



Peanut Chicken Stir-Fry image

Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup plus 1 tablespoon water, divided
1/4 cup peanut butter
3 tablespoons soy sauce
1 tablespoon brown sugar
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1 pound boneless skinless chicken breasts, cubed
3 cups fresh broccoli florets
1 tablespoon cornstarch
Hot cooked rice or noodles

Steps:

  • In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE



Chicken Stir-Fry with Thai Peanut Sauce image

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Provided by Jeannette

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 6

Number Of Ingredients 21

⅔ cup creamy, low-salt peanut butter
1 cup hot water, divided
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon red curry paste, or more to taste
¼ cup canola oil, divided
1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or more to taste
1 cup broccoli florets
1 large carrot, cut into thick strips
½ cup halved green beans
½ cup sliced zucchini
1 small onion, sliced
½ sweet red pepper, thinly sliced
3 scallions, sliced
½ cup unsalted, dry-roasted peanuts, divided
½ cup chopped fresh cilantro, divided
1 lime, cut into wedges
1 pinch red pepper flakes, or to taste

Steps:

  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g

CHICKEN AND SWEET POTATO PEANUT STEW



Chicken and Sweet Potato Peanut Stew image

A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 19

6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons finely chopped fresh gingerroot
4 cloves garlic, finely chopped
1 medium jalapeño chile, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 bag (5 oz) baby spinach
1/2 cup creamy peanut butter
1 tablespoon packed brown sugar
2 tablespoons lime juice
2 teaspoons soy sauce
1/3 cup chopped fresh cilantro
1/3 cup chopped roasted peanuts
Lime wedges

Steps:

  • Season chicken with 1/2 teaspoon of the salt.
  • In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
  • Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g

SWEET AND SPICY PEANUT CHICKEN



Sweet and Spicy Peanut Chicken image

Chicken thighs and a slow cooker- that's a marriage made in culinary heaven! Juicy and flavorful, this simple dish will make you swoon when you return home and find it ready. The filling is also excellent in lettuce wraps. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken thighs
1 cup chicken broth
1 cup pepper jelly
1/2 cup creamy peanut butter
1/4 cup reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped dry roasted peanuts
1/2 cup chopped sweet red pepper
Hot cooked rice and lime wedges, optional

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.

Nutrition Facts : Calories 525 calories, Fat 25g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 914mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 30g protein.

EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE



Easy Thai Chicken Stir-Fry With Peanut Sauce image

Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.

Provided by Debs Recipes

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons low sodium soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
1 teaspoon sesame oil
1 teaspoon asian chili oil
1 tablespoon rice vinegar
3 tablespoons chicken broth
1 (6 3/4 ounce) package thin rice noodles
8 ounces frozen broccoli cuts (2 1/2 cups or half of a 14-ounce package)
3 medium carrots, peeled and sliced on the diagonal
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
coarse-ground garlic salt
1 cup sliced mushrooms
green onion, thinly sliced
unsalted dry roasted peanuts, coarsely chopped

Steps:

  • In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
  • FYI: At this point the thick peanut sauce makes a great dipping sauce!
  • Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
  • Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
  • Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
  • Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
  • Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.

SPICY PEANUT CHICKEN STIR-FRY



Spicy Peanut Chicken Stir-Fry image

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

¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon white vinegar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, minced
1 red bell pepper, cut into 3/4-inch pieces
⅓ cup dry roasted peanuts
2 green onions, sliced

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

CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE



Chicken Stir-Fry with Peanut Sauce Over Rice image

An easy Chicken Stir-Fry recipe with Peanut Sauce Over Rice

Categories     Chicken     Rice     Vegetable     Stir-Fry     Low Fat     Peanut     Healthy     Self

Yield Makes 2 servings

Number Of Ingredients 12

Stir-fry
Vegetable-oil cooking spray
6 oz boneless, skinless chicken breast, sliced
1 tsp sesame oil
2 cloves garlic, minced
1 tsp minced fresh ginger
3 1/2 cups of your favorite vegetables, chopped
Peanut sauce
1 1/2 tbsp peanut butter
1 tsp low-sodium soy sauce
1 tbsp rice vinegar
Hot chile sauce (to taste)

Steps:

  • Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
  • For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.

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Step 1. Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and …
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PEANUT CHICKEN STIR FRY - BAKE. EAT. REPEAT.
Add the chicken, season with salt and pepper and cook, stirring occasionally for 4-5 minutes or until there is no pink remaining. Meanwhile, whisk together the peanut butter, sesame oil, lime juice, soy sauce, honey, garlic, ginger and red pepper flakes until well combined. Set aside.
From bake-eat-repeat.com


EASY PEANUT CHICKEN STIR FRY - VALERIE'S KITCHEN
2016-09-20 Add mushrooms and green onions; stir-fry 3 to 4 minutes longer or until all vegetables are crisp-tender. Add green onions and garlic; cook 1 minute longer. Whisk peanut sauce once more and add to the pan. Bring to a low simmer; cook and stir for a minute or two until thickened. Add chicken and heat through.
From fromvalerieskitchen.com


CHICKEN-PEANUT STIR-FRY RECIPE | EATINGWELL
3 tablespoons lime juice. 2 tablespoons peanut butter. 1 tablespoon fish sauce. 1 tablespoon water. 4 cloves garlic, minced. 2 teaspoons Asian chile bean sauce or 1/2 teaspoon crushed red pepper. 3 teaspoons canola oil. 1 pound skinless, boneless chicken breast, …
From eatingwell.com


THAI PEANUT CHICKEN & SWEET POTATO NOODLE STIR FRY
2020-09-22 Makes 4 servings Macros:467 cal, fat 23g, carbs 38g, protein 30g, fibre 7g Ingredients: FOR THE SAUCE: 1/4 cup natural creamy peanut butter 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1 garlic clove, finely minced 1-2 tablespoons sriracha sauce, depending on how spicy you like things 1/2 tablespoon honey 1 teaspoon sesame oil 3/4 cup …
From angelahauck.com


PEANUT-CHICKEN STIR-FRY RECIPE | MYRECIPES
1 cup reduced-sodium fat-free chicken broth ; 1 tablespoon light brown sugar ; ½ teaspoon cornstarch ; 2 tablespoons lime juice ; 2 tablespoons sweet chili sauce ; 2 tablespoons creamy peanut butter ; 1 teaspoon grated fresh ginger ; 1 tablespoon lite soy sauce ; 1 teaspoon dark sesame oil ; 1 tablespoon peanut or vegetable oil
From myrecipes.com


NUTTY CHICKEN STIR FRY | RECIPES MADE EASY
2019-01-18 Prepare all the ingredients. Heat 2 teaspoon of the sunflower or olive oil in a wok or large frying pan. Add the chicken, and fry stirring over a high heat until browned. Remove from the pan and set aside. Reduce the heat and add the remaining sunflower or olive oil.
From recipesmadeeasy.co.uk


PEANUT SAUCE STIR FRY RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Peanut Sauce Stir Fry Recipe are provided here for you to discover and enjoy ... Easy Curry Chicken Wings Recipe Dessert Recipes. Marie Biscuit Custard Dessert Youtube Freddy's Dessert Menu Brownie Delight Dessert What Is A Concrete Dessert Frozen Concrete Dessert Easy Dirt Recipe Dessert Dessert Dirt And Worms Puff …
From recipeshappy.com


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