CILANTRO CHICKEN WITH PEANUTS
Simple chicken stir-fry with napa cabbage. Garnish with cilantro sprigs and lime wedges if desired.
Provided by CURTONA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 8.3 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 1.5 g, Sodium 238.3 mg, Sugar 2.5 g
SPICED GRILLED CHICKEN WITH CILANTRO BUTTER
The spicy heat of the chicken pairs beautifully with the flavorful cilantro butter in this original recipe from Diane Halferty of Corpus Christi, Texas. We added spicy chocolate cinnamon cane sugar to the chicken, which complemented the other spices that are brushed over the chicken before grilling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first seven ingredients. Brush over chicken. , Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a meat thermometer reads 165°., Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
Nutrition Facts : Calories 426 calories, Fat 27g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 411mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
PEANUT-CILANTRO GROUND CHICKEN AND WAFFLES
Since sloppy joes, Thai food, and chicken and waffles are all family favorites at my house, I decided to mix all three to create a tasty dish. The crunchy slaw with Asian peanut dressing adds crunch and flavor. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 314 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1046mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
CHICKEN IN CILANTRO-PEANUT SAUCE
This winning combination of peanuts and dressing will dress up your chicken any night of the week!
Provided by My Food and Family
Categories Peppers
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Blend broth, 1/4 cup dressing, cilantro, nuts and chile in blender until smooth.
- Heat remaining dressing in large nonstick skillet on medium-high heat. Add onions; cook 5 min., stirring occasionally. Add chicken; cook 2 min. on each side or until browned on both sides. Stir in mushrooms; cook 5 min. or until liquid is evaporated, stirring occasionally.
- Stir in broth mixture; cover. Cook 10 min. or until chicken is done (165°F). Serve over rice; top with sour cream.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 590 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 6 g, Protein 34 g
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
- Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
- Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.
SPICY PEANUT SOUP WITH CHICKEN
Provided by Veronica Chambers
Categories Soup/Stew Chicken Onion Tomato Appetizer Quick & Easy High Fiber Peanut Zucchini Winter Bon Appétit Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
- Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
- Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.
SPICY PEANUT CHICKEN CHILI
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
SPICY PEANUT CHICKEN
My family loved this dish. It is reminiscent of Thai food, with the peanut and cilantro flavor. If you love cilantro like I do use only fresh cilantro and garnish liberally! This recipe is from "The All New Good Housekeeping Cook Book". Since my family isn't too wild about large chunks of tomatoes on their plate, I put in only half the tomatoes called for and gave them a brief whirl in the food processor.
Provided by SharleneW
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine cumin and cinnamon; sprinkle on chicken.
- Heat oil in large skillet.
- Add chicken and cook about 5 minutes per side.
- Chicken should start to brown but don't worry about cooking through at this point.
- Add onion and cook another 5 minutes until onions soften and start to turn golden brown.
- In food processor, puree reserved juice from tomatoes, peanut butter, cilantro, garlic, salt, and crushed red pepper until smooth.
- Pour this mixture with chopped tomatoes over chicken.
- Bring mixture to a boil.
- Reduce heat; cover and simmer until chicken is done (30 to 40 minutes).
- Garnish with fresh cilantro.
Nutrition Facts : Calories 489.7, Fat 32.3, SaturatedFat 7.9, Cholesterol 138.6, Sodium 509.1, Carbohydrate 14.7, Fiber 4, Sugar 8, Protein 36.6
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- In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
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