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
THAI PEANUT COCONUT CHICKEN
Toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. Bonus: the peanut sauce that tops it all off.
Provided by Food.com
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Equipment:.
- 9x13 baking sheet.
- Directions:.
- Preheat oven to 400 degrees F. In a medium bowl, whisk to combine ginger, pineapple juice, light brown sugar, fish sauce, soy sauce, 2 teaspoons sriracha and 1/2 cup coconut milk. Place chicken tenders in a resealable bag and pour 1/2 cup marinade over. Reserve remaining marinade for peanut sauce. Seal and refrigerate chicken for at least 30 minutes and up to 4 hours.
- Drain chicken and discard marinade in bag. In a medium bowl, stir to combine panko, shredded toasted coconut, chopped peanuts and 2 teaspoons salt. Place eggs in a medium bowl and whisk to combine. Coat chicken tenders in egg, then completely in the panko breading mixture, pressing to adhere. Place coated chicken on one side of prepared baking sheet.
- Arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade. Season chicken and broccoli with salt and pepper. Bake until broccoli is tender and chicken is cooked through, about 20-25 minutes.
- Place remaining marinade in a small saucepan and bring to a boil. Whisk in peanut butter remaining 1/4 cup coconut milk and 1-2 teaspoons sriracha until smooth.
- Drizzle sauce over chicken and garnish with fresh cilantro, toasted coconut and lime wheels.
Nutrition Facts : Calories 950.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 238.3, Sodium 2811.8, Carbohydrate 63.4, Fiber 9.7, Sugar 20.6, Protein 69.9
SLOW-COOKER THAI PEANUT CHICKEN
Combining sweet, savory and spicy flavors, it's no wonder Thai Peanut Chicken is a take-out favorite. But here's a secret: It doesn't have to come from a take-out box to turn out delicious. You, or rather your slow cooker, can do this dinner at home. Thai cooking is all about combining bright, bold ingredients to create big flavor. Here's how that works in this recipe. First, simply choosing chicken thighs will start you off in the right direction. Thighs have more fat and turn out tender (not dry) when slow cooked. Second, dredging your thighs in flour and then browning, before slow cooking, develops the flavor of the meat and helps the sauce turn out thick and velvety. Combining standard ingredients-your jar of peanut butter and bottle of Worcestershire-with a few more specialized, but still widely available, ingredients-curry paste (more on that below), coconut milk and fresh ginger-allows you to build the flavor you know and love. Finally, letting all these elements stew together in the slow cooker over low heat melds them together, so you end up with a perfectly balanced and fully flavored dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 15
Steps:
- Spray 4-quart slow cooker with cooking spray.
- In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
- Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
- Transfer to slow cooker, and pour remaining half of sauce over chicken.
- Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
- Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.
Nutrition Facts : Calories 620, Carbohydrate 24 g, Cholesterol 180 mg, Fat 6 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 17 g, ServingSize 2 Thighs and About 1/3 Cup Sauce, Sodium 1150 mg, Sugar 10 g, TransFat 0 g
More about "thai coconut peanut chicken recipes"
THAI COCONUT PEANUT CHICKEN - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
3.8/5 (23)Category Main CourseCuisine ThaiTotal Time 30 mins
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (286)Total Time 30 minsCategory Mains, StarterCalories 235 per serving
- Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
- Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
THAI PEANUT CHICKEN - THE DARING GOURMET
From daringgourmet.com
5/5 (20)Category Entree, Main CourseCuisine Asian, ThaiTotal Time 45 mins
- Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
5/5 (34)Total Time 25 minsCategory MainCalories 436 per serving
SLOW COOKER THAI PEANUT CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
THAI COCONUT CHICKEN RECIPE {IN 25 MINUTES!} - BELLY FULL
From bellyfull.net
ONE PAN THAI PEANUT COCONUT CHICKEN WITH PINEAPPLE
From carlsbadcravings.com
THAI CHICKEN SATAY - CAFE DELITES
From cafedelites.com
TOP 47 PEANUT SAUCE RECIPE THAI CHICKEN RECIPES
From exnavalcadet.qualitypoolsboulder.com
THAI COCONUT PEANUT SOUP | CHICKEN.CA
From chicken.ca
THAI-SPICED CHICKEN & VEGGIE STIR-FRY RECIPE | HELLOFRESH
From hellofresh.com.au
SLOW COOKER THAI PEANUT CHICKEN WITH PURPLE RICE - AMBITIOUS …
From ambitiouskitchen.com
SLOW COOKER THAI PEANUT CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
30 MINUTE COCONUT CURRY NOODLE SOUP. - HALF BAKED HARVEST
From halfbakedharvest.com
QUICK AND EASY THAI PEANUT CHICKEN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
THAI CHICKEN SOUP | THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
SPICY THAI PEANUT CHICKEN - THE ORIGINAL DISH
From theoriginaldish.com
DAIRY-FREE CSE RECIPES! – CLEAN SIMPLE EATS
From cleansimpleeats.com
SATAY CHICKEN CURRY - A NUTTY, VIBRANT CURRY FROM COOK EAT WORLD
From cookeatworld.com
30 MINUTE THAI PEANUT CHICKEN RAMEN. - HALF BAKED HARVEST
From halfbakedharvest.com
21 HEARTY THAI RECIPES THAT BEAT TAKEOUT ANY DAY - BRIT.CO
From brit.co
THAI CHICKEN SALAD WITH PEANUT DRESSING - WHOLE LOTTA YUM
From wholelottayum.com
THAI PEANUT CHICKEN PINWHEELS - LEENCUISINE.COM
From leencuisine.com
CHOCOLATE-COVERED PEANUT BUTTER PRETZELS - THE WASHINGTON POST
From washingtonpost.com
WEEKNIGHT THAI PEANUT CHICKEN WITH SPICY LIME MANGO.
From halfbakedharvest.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #fruit #pasta #poultry #asian #thai #nuts #chicken #spicy #coconut #meat #chicken-breasts #pasta-rice-and-grains #taste-mood
You'll also love