CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
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
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
THAI PEANUT CHICKEN
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
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
THAI CHICKEN WITH SPICY PEANUT SAUCE
This is a relatively quick recipe that has a great rich flavor. The peanut sauce is also a good dipping sauce for grilled chicken.
Provided by Chris from Kansas
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
- Set aside.
- Bring 2 1/2 cups water to a boil in a 2-qt.
- saucepan.
- When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
- Cut the chicken into short strips about 1/2 inch wide.
- Heat the oil in a large nonstick skillet over high heat.
- Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
- Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
- Stir well, then add the peanut sauce and stir well again.
- Cook until heated through, 2 minutes.
- Serve over a bed of the rice.
THAI CHICKEN IN PEANUT SAUCE (DINNER FOR TWO)
I modified the following recipe to make it more creamy. http://www.recipezaar.com/recipe/getrecipe.zsp?id=93705 You can adjust the creamyness by adding coconut milk.
Provided by Brewmaster
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Brown chicken in olive oil in skillet#1.
- Add broccoli and garlic in skillet#1.
- Warm up peanut butter in microwave (1 min) Then spoon peanut butter, salt, soy, chili sauce, red pepper, and vinegar into skillet #2.
- Warm this mixture and add coconut milk to achieve desired taste and creaminess.
- Once veggies and chicken are nearly finished cooking in skillet #1, add bean sprouts.
- Add sauce from skillet #2 when bean sprouts are light brown.
- Serve contents on a bed of white rice.
THAI CHICKEN WITH SPICY PEANUT SAUCE
Original Bisquick® mix provides a simple addition to this Thai chicken served with spicy peanut sauce. A flavorful meal to surprise your guests with!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. In 13x9-inch (3-quart) glass baking dish, heat butter in oven 2 to 3 minutes or until melted.
- In small bowl, mix Bisquick mix, curry powder, garlic powder and ginger. Pour milk into shallow dish. Dip chicken into milk, then coat with Bisquick mixture. Place in baking dish.
- Bake 20 minutes; turn chicken. Bake about 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in 10-inch nonstick skillet, mix sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve sauce over chicken. Sprinkle with peanuts.
Nutrition Facts : Calories 510, Carbohydrate 27 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 37 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 950 mg
SLOW-COOKER THAI PEANUT CHICKEN
Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 15
Steps:
- Spray 4-quart slow cooker with cooking spray.
- In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
- Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
- Transfer to slow cooker, and pour remaining half of sauce over chicken.
- Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
- Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.
Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g
THAI PEANUT CHICKEN AND NOODLES
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
Nutrition Facts : Calories 444 calories, Fat 13g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 1270mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
THAI PEANUT CHICKEN CASSEROLE
I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. -Katherine Wollgast, Troy, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan., In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese., Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.
Nutrition Facts : Calories 490 calories, Fat 25g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1013mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 1g fiber), Protein 26g protein.
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