ASIAN PEANUT CHICKEN TENDERS
Ginger, lime and peanuts flavor these Asian inspired tenders.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
- Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.
Nutrition Facts : Calories 340, Carbohydrate 16 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g
CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
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
ASIAN PEANUT SAUCE CHICKEN
Infuse your party with eclectic flavors with the Asian Peanut Sauce Chicken appetizer. The sauce in the Asian Peanut Sauce Chicken is simplicity itself-and the recipe calls for ingredients you likely already have on hand!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients until blended. Combine 1/4 cup peanut sauce with chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers.
- Grill 5 to 7 min. or until chicken is done, turning after 4 min.; place on platter. Sprinkle with nuts and onions. Serve with remaining peanut sauce.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
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
ASIAN PEANUT CRUSTED CHICKEN
I found this recipe on another site (Mommy, What's For Dinner.) I pair this with the Spicy Thai Pasta and it makes for a great dinner and conveniently they both have similar ingredients! I am a vegetarian so cooking meat is not first nature to me. Every time I make this chicken dish it turns out juicy and amazing according to my carnivore family and friends. If I can do it...you know you can :) Tips and Tricks You can use dried ginger in pinch and you can also substitute another type of vinegar if you don't have rice vinegar.
Provided by JennAV8s
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
- In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat.
- Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.
ASIAN CHICKEN WINGS WITH PEANUT SAUCE
The humble chicken wing fries up to an irresistibly crisp goodness, as legions of football fans can attest. But in this recipe, Craig Claiborne delivers an Indonesian twist on the old American standby: a soy marinade that sounds a bass note in the deep-fried result, excellent with a spicy dipping sauce on the side. It's a long way from Buffalo, but they're more than fit for game day.
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- Cut the chicken wings into three parts, main wing bone, second joint and wing tip. Discard the tips or use them for soup.
- Put the chicken pieces into a mixing bowl and add salt, soy sauce, sugar, lemon juice, cumin and turmeric. Blend well. Let stand while preparing the peanut sauce.
- Preheat the broiler to high and roast the pepper all over until the skin is charred. Place the pepper under cold running water and pull off the charred skin. Split the pepper open and remove the seeds and veins. Chop the pepper coarsely.
- Heat the oil in a small skillet and add the shallots. Cook briefly, stirring, and add the curry powder or curry paste. Cook briefly and add the chopped pepper and stir. Remove from the heat.
- Bring the coconut cream to the boil. Pour and scrape the pepper mixture into the cream. Add the peanut butter and sugar and let simmer about five minutes.
- Pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan and bring to the simmer. If desired, the sauce may be thinned with up to one-quarter cup of water.
- Heat enough oil to cover the chicken pieces well when they are added. It may be advisable to cook only half of the chicken pieces at a time. Heat the oil to a temperature of 360 degrees. Add the chicken pieces and cook until they are crisp and golden brown. Remove the pieces and drain on absorbent toweling. Repeat if necessary until all the pieces are cooked and drained.
- Serve the hot sauce on the side as a dip for the deep-fried chicken pieces. Serve with a cucumber salad on the side.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 18 grams, Sodium 423 milligrams, Sugar 5 grams, TransFat 0 grams
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Cuisine AmericanEstimated Reading Time 4 minsCategory PizzaTotal Time 27 mins
- Preheat to 450 degrees F. Spray a 12″ diameter pizza pan with cooking spray. Place dough on pizza pan and press and stretch dough so that it covers the entire bottom surface and reaches the sides. Bake in oven for 5-8 minutes.
- While crust is baking, mix together peanut butter, soy sauce, rice vinegar, soy sauce, five spice powder, garlic and red pepper flakes in a small saucepan. Heat over low heat and mix together until combined. Remove from heat.
- In a small bowl, toss together cubed chicken, diced bell pepper, onion and 1 tablespoon of the peanut sauce. Spread the remaining peanut sauce on top of the hot/warm pizza crust, while leaving about 1/2″ – 1″ of the edge all the way around without sauce. Top evenly with the chicken mixture and sprinkle with the cheese and then peanuts.
- Bake in the oven until the crust is browned and the cheese is hot and melted and starting to brown (approximately 10-12 minutes). Remove from oven and top with optional green onions or cilantro, if you wish. Slice into wedges and serve.
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