Thai Peanut Chicken Casserole Recipes

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THAI PEANUT CHICKEN



Thai Peanut Chicken image

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

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

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 PEANUT CHICKEN CASSEROLE



Thai Peanut Chicken Casserole image

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

2 tubes (12 ounces each) refrigerated buttermilk biscuits
3 cups shredded cooked chicken
1 cup sliced fresh mushrooms
1 bottle (11-1/2 ounces) Thai peanut sauce, divided
2 cups shredded mozzarella cheese, divided
1/2 cup chopped sweet red pepper
1/2 cup shredded carrot
4 green onions, sliced
1/4 cup honey-roasted peanuts, coarsely chopped

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.

THAI CHICKEN CASSEROLE



Thai Chicken Casserole image

When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. -Sandra Dombek, Camillus, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 bottle (11-1/2 ounces) Thai peanut sauce
1 cup chicken broth
3 cups shredded rotisserie chicken
3 cups coleslaw mix
4 green onions, chopped
1 package (14 ounces) thick rice noodles
Optional: Chopped peanuts and minced fresh cilantro

Steps:

  • Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.

Nutrition Facts : Calories 578 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 784mg sodium, Carbohydrate 72g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.

AMAZING THAI PEANUT CHICKEN



Amazing Thai Peanut Chicken image

Make and share this Amazing Thai Peanut Chicken recipe from Food.com.

Provided by Engineer in the Kit

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

7 tablespoons soy sauce
4 tablespoons creamy peanut butter
5 teaspoons white wine vinegar or 5 teaspoons rice vinegar
1/2 teaspoon cayenne pepper
3 tablespoons olive oil or 3 tablespoons peanut oil
4 boneless skinless chicken breast halves, cut into thin strips
3 tablespoons minced garlic
1 1/2 tablespoons chopped fresh gingerroot
3/4 cup chopped green onion
4 cups broccoli florets
1 green pepper, chopped
1 red pepper, chopped
1/3 cup dry-roasted unsalted peanuts
curry powder (optional)

Steps:

  • 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, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
  • Serve over rice or rice noodles.

Nutrition Facts : Calories 307.4, Fat 18.6, SaturatedFat 3.1, Cholesterol 50.4, Sodium 1331, Carbohydrate 12.2, Fiber 2.7, Sugar 3.4, Protein 25.8

SLOW-COOKER THAI PEANUT CHICKEN



Slow-Cooker Thai Peanut Chicken image

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

1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 to 5 tablespoons Thai red curry paste (see Tip)
2 tablespoons gingerroot, peeled and finely chopped
3 cloves garlic, finely chopped
12 boneless skinless chicken thighs (about 2 1/2 lb)
1 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon lime juice
1/4 cup cilantro leaves
1/4 cup chopped roasted peanuts

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 CHILI



Thai Peanut Chicken Chili image

This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.

Provided by Jim

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

1 tablespoon sesame oil
1 ¼ pounds skinless, boneless chicken breast, diced
2 large carrots, diced
1 tablespoon olive oil
1 small onion, diced
1 bunch scallions, sliced, white and green parts divided
3 large cloves garlic, chopped
2 tablespoons minced fresh ginger
1 (14 ounce) can coconut milk
½ cup peanut butter
¼ cup water, or more to taste
2 tablespoons Sriracha sauce
1 medium lime, juiced
½ teaspoon salt
1 (14 ounce) can great northern beans, drained
8 leaves basil, chopped

Steps:

  • Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
  • At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
  • Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
  • Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
  • Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g

THAI PEANUT CHICKEN



Thai Peanut Chicken image

Salsa and peanut butter "Thai" a whole new look and flavor to everyday chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 8

1 cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2 cups Old El Paso™ Thick 'n Chunky hot salsa
1/2 cup peanut butter
1/4 cup lime juice
2 tablespoons soy sauce
2 teaspoons grated gingerroot
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
  • Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
  • Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 415, Carbohydrate 11 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg

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