Peanut Cilantro Ground Chicken And Waffles Recipes

Steps:

• Heat canola oil in a heavy 10-inch skillet over high heat. Add chicken; cook and stir for 2 minutes. Stir in peanuts, garlic, and ginger. Cook until chicken is no longer pink, about 3 minutes.
• Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro.
• Spoon chicken stir-fry over cabbage to serve.

Steps:

• Place peanut butter, 1/4 cup cilantro, 4 tablespoons teriyaki sauce, 1 tablespoon chili sauce and lime juice in a food processor; process until combined. Place coleslaw mix in a large bowl; add peanut butter mixture. Toss to coat; set aside., In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Stir in coconut milk, ginger, garlic powder, remaining 1/4 cup cilantro and 2 tablespoons teriyaki sauce. Cook and stir until heated through., Meanwhile, prepare waffles according to package directions. Top waffles with chicken mixture and coleslaw. If desired, sprinkle with green onions.

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.

Steps:

• For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
• For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
• For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
• Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
• Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
• Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
• Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

Steps:

• Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
• Preheat the oven to 300°F (150°C).
• Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
• In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
• Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
• In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
• Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
• Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
• Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
• Preheat a waffle iron to medium-high heat.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
• Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
• Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
• To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
• Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
• Enjoy!