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.
SPICY CHICKEN STIR-FRY WITH PEANUTS
On the table in just minutes, this one-bowl Asian meal beats delivery: It's faster, tastier, and better for you.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium nonstick skillet, heat oil over medium-high. Add chicken; cook until browned on one side, 2 to 3 minutes.
- Add garlic, chile, snow peas, and 2 tablespoons water; cook until chicken is opaque throughout, about 3 minutes. Season with salt and pepper; stir in lime juice, peanuts, and if using, basil.
Nutrition Facts : Calories 369 g, Fat 12 g, Fiber 4 g, Protein 52 g
SPICY PEANUT CHICKEN STIR-FRY
This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.
Provided by Hilary
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
- Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
- Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN-PEANUT STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
- Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
- Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
- Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
- Photograph by Antonis Achilleos
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE
Steps:
- Coat a nonstick pan with cooking spray; sauté chicken over medium-high heat until cooked through. Remove from pan. Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes.
- For the sauce, whisk 1 1/2 tbsp hot (not boiling) tap water into peanut butter to blend. Add soy sauce, vinegar, and hot sauce and mix. Divide stir-fry and sauce onto 2 plates. Serve each over 3/4 cup brown rice.
PEANUT CHICKEN STIR-FRY
Peanut butter is one of my husband's favorite foods. I love that I can use it to make a delicious meal. -Diane Kelly, Puyallup, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup water, peanut butter, soy sauce and brown sugar until smooth; set aside. In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes., Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender. Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.
Nutrition Facts : Calories 322 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 835mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
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
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- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
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