GONG BAO CHICKEN WITH PEANUTS
This dish is an adaptation of one brought to The Times by Fuschia Dunlop, the British journalist who's also an accomplished cook of Chinese cuisine. It is a pop classic with hot chiles, crunchy peanuts and plenty of garlic and ginger. "Everyone loves it, and it's complex enough to be interesting without being too complicated to make," Ms. Dunlop said. Dig in with a side of white rice and enjoy.
Provided by Julia Moskin
Categories dinner, easy, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Cut chicken as evenly as possible into half-inch strips, then cut strips into small cubes. Place in a small bowl. Add marinade ingredients and 1 tablespoon water to bowl. Mix well and set aside.
- Peel and thinly slice garlic and ginger. Chop spring onions into chunks as long as their diameter (to match the chicken cubes). Snip chiles in half or into sections, discarding their seeds.
- In a small bowl, combine the sauce ingredients.
- Heat a seasoned wok over a high flame. Add oil, chiles and Sichuan pepper and stir-fry briefly until chiles are darkening but not burned. (Remove wok from heat if necessary to prevent overheating.)
- Quickly add chicken and stir-fry over a high flame, stirring constantly. As soon as chicken cubes have separated, add ginger, garlic and spring onions and continue to stir-fry until they are fragrant and meat is just cooked through (test one of the larger pieces to make sure).
- Give sauce a stir and add to wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 533 milligrams, Sugar 7 grams, TransFat 0 grams
STIR-FRIED CHICKEN WITH PEANUTS
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Lucinda Scala Quinn
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
- Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
- Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.
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.
CHINESE CHICKEN BREAST WITH PEANUTS
Provided by Dorothy Lee
Categories Chicken Ginger Stir-Fry Quick & Easy Peanut Fall House & Garden
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cut chicken meat from bone. Peel off skin and discard. Cut meat into dice a little larger than the peanuts. Split scallion lengthwise and cut into 1"-long sections. Cut garlic into slivers. Mix chicken with salt, 1 teaspoon soy sauce and 1 tablespoon cornstarch. In a small bowl mix the remaining soy sauce and cornstarch, monosodium glutamate, sugar, vinegar, sherry, scallion, garlic, ginger and sesame seed oil. Heat oil in frying pan. Add peanuts and stir until golden. Add first hot pepper flakes, then chicken. Ch'ao 1 minute. Stir the mixture in a small bowl until smooth. Add to the chicken and ch'ao just until sauce thickens and coats the chicken.
PEANUT-CRUSTED CHICKEN
With the flavors of ginger, honey and garlic, this aromatic chicken from our Test Kitchen is sure to please. Crunchy peanuts and panko make it a crispy favorite you'll rely on again and again.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
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. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.
Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 267mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
PEANUT BUTTER CHICKEN
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
Provided by BLUESP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
- Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g
DENISE'S PEANUT CHICKEN
This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal
Provided by NEECEEWAGS
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
- In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g
More about "chinese chicken breast with peanuts recipes"
SPICY CHICKEN STIR-FRY WITH CELERY AND PEANUTS RECIPE
From bonappetit.com
4.8/5 (253)Author Molly BazServings 4
- Whisk together 2 tsp. soy sauce, 1½ tsp. cornstarch, ½ tsp. sugar, and ½ tsp. salt in a medium bowl; set marinade aside. Cut 1 lb. skinless, boneless chicken thighs into ½" pieces. Transfer to bowl with reserved marinade and toss to evenly coat. (The cornstarch will tenderize the chicken and lock in its juices.) Set chicken aside.
- Whisk 3 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, remaining ¼ cup soy sauce, 1 tsp. cornstarch, 1 tsp. sugar, and ¼ cup water in a small bowl or measuring glass. (Here, the cornstarch serves the role of thickening agent.) Set sauce aside.
- Using the side of your chef’s knife, lightly smash 4 garlic cloves, then peel and finely chop. Finely chop one 2" piece ginger (skins and all unless they scare you!) Combine garlic and ginger in a small bowl.
- Trim roots from 6 scallions, then slice crosswise into ½" pieces. If there are any leaves attached to 4 celery stalks, remove and coarsely chop them; set side for serving. Cut stalks in half lengthwise, then crosswise into ½"-thick pieces. Tear open 4 oz. dates and remove pits; discard. Cut flesh into ½” pieces. Combine scallions, celery, and dates in a medium bowl.
KUNG PAO CHICKEN WITH PEANUTS – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (8)Total Time 25 minsCategory MainsCalories 753 per serving
- In a small bowl, combine the potato flour or cornstarch and salt. Slowly add the soy sauce, rice wine, and water, mixing constantly with a fork. (If using potato flour, the marinade will be more of a paste than a liquid marinade. That’s okay.)
- Snip the chiles into 2 or 3 pieces. Wearing rubber gloves, discard as many chile seeds as possible.
KUNG PAO CHICKEN RECIPE {EASY CHINESE CHICKEN RECIPE …
From tastesoflizzyt.com
5/5 (1)Total Time 30 minsCategory Main DishCalories 440 per serving
10 BEST CHINESE CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
10 BEST CHINESE PEANUT CHICKEN RECIPES | YUMMLY
From yummly.com
SAUCY PEANUT CHICKEN WITH BROCCOLI AND PEPPERS
From theendlessmeal.com
KUNG PAO CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
PEANUT BUTTER CHICKEN (EASY TO MAKE!) - THE ENDLESS …
From theendlessmeal.com
CHINESE CHICKEN SALAD WITH PEANUT DRESSING
From cookingwithchefbryan.com
VIETNAMESE SHREDDED CHICKEN SALAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE PEANUT BUTTER CHICKEN RECIPE - RECIPE TALE
From recipetale.com
12 EASY BAKED CHICKEN BREAST RECIPES - PEANUT BLOSSOM
From peanutblossom.com
CHINESE CHICKEN WITH PEANUTS (KUNG PAO GAI DING) — RONNIE FEIN
From ronniefein.com
23 EASY CHINESE CHICKEN RECIPES THAT ARE BETTER THAN TAKEOUT
From insanelygoodrecipes.com
SZECHUAN CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PEANUT BUTTER CHICKEN RECIPE | TAKEOUT STYLE IN 10 MINUTES
From thebigmansworld.com
CHICKEN MANCHURIAN RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
10 BEST CHINESE PEANUT CHICKEN RECIPES | YUMMLY
From yummly.com
KUNG PAO CHICKEN - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
PAN-FRIED CHICKEN CHOP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
MARION'S KITCHEN CHICKEN RECIPES | MARION'S KITCHEN
From marionskitchen.com
CHINESE BRAISED CHICKEN WITH CHESTNUTS RECIPE
From jeanetteshealthyliving.com
CHINESE CHICKEN DUMPLINGS (鸡肉饺子) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
You'll also love