Todd Porters Ginger And Garlic Roasted Peanuts Recipes

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TODD'S FAMOUS THAI PEANUT SAUCE



Todd's Famous Thai Peanut Sauce image

This is my hub's famous peanut sauce he makes for us. The key to this recipe is that it uses whole peanuts instead of peanut butter. It makes a world of difference in taste and texture.

Provided by Lisa Combest

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 ounces roasted, salted peanuts
2 tablespoons canola oil
1 tablespoon Asian (toasted) sesame oil
1 teaspoon hot chili oil
2 tablespoons soy sauce
4 teaspoons fresh lime juice
1 tablespoon white sugar, or to taste
1 teaspoon Asian chili garlic sauce, or to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
  • Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

Nutrition Facts : Calories 122 calories, Carbohydrate 4.4 g, Fat 11 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 340.4 mg, Sugar 2.1 g

TODD PORTER'S GINGER AND GARLIC ROASTED PEANUTS



Todd Porter's Ginger and Garlic Roasted Peanuts image

These spicy roasted peanuts from Molly O'Neill's "One Big Table" cookbook are easy to pack and ship, making them an ideal Handmade Holiday Gift for faraway friends and family.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Game Day Recipes     Game Day Appetizers & Snacks

Yield Makes about 4 cups

Number Of Ingredients 8

2 tablespoons peanut or grapeseed oil
2 tablespoons soy sauce
6 cloves garlic, minced
1 tablespoon grated fresh peeled ginger
1 1/2 teaspoons fish sauce
1 1/2 teaspoons sugar
1 pound shelled raw peanuts
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, combine oil, soy sauce, garlic, ginger, fish sauce, and sugar; set aside.
  • Spread nuts in a single layer on prepared baking sheet and bake until fragrant and just beginning to brown, about 15 minutes.
  • Remove peanuts from oven and stir into ginger-garlic mixture to coat. Return coated nuts to baking sheet and transfer to oven; bake until peanuts are light golden brown, 10 to 15 minutes. Remove from oven and season with salt and pepper. Let cool before serving.

SPICY GINGER CHICKEN WITH PEANUTS



Spicy Ginger Chicken With Peanuts image

From Cooking Light. Delicious. Serving size: 2/3 c. chicken mixture and 1/2 cup rice. 434 calories, 12.6 g fat, 37.7 g carb, 88 mg cholesterol

Provided by ratherbeswimmin

Categories     Chicken

Time 46m

Yield 3 serving(s)

Number Of Ingredients 14

3 tablespoons soy sauce, divided (low sodium)
1 tablespoon dry white wine
1 lb boneless skinless chicken breast, cut up into bite-size pieces
1/4 cup water
1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon cornstarch
1 tablespoon vegetable oil
4 dried hot red chili peppers, seeded
1/2 cup sliced green onion
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
1/4 cup dry-roasted unsalted peanuts
1 1/2 cups hot basmati rice

Steps:

  • Add 1 tablespoon soy sauce, wine, and chicken to a heavy-duty zip-top plastic bag; seal.
  • Marinate in refrigerator for a minimum of 1 hour, turn occasionally.
  • In a small bowl, mix together 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch; set aside.
  • Heat the oil in a wok or large nonstick skillet over medium-high heat until the oil is hot.
  • Add in chile pepper; stir-fry for 1 minute.
  • Add in chicken mixture; stir-fry for 3 minutes.
  • Add in green onions, ginger, and garlic; stir-fry for 1 minute.
  • Add in cornstarch mixture and peanuts; bring to a boil and cook 1 minute, stirring constantly.
  • Serve chicken mixture over rice.

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