Chicken In Coconut Peanut Sauce Recipes

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PEANUT BUTTER CHICKEN



Peanut butter chicken image

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
  • Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
  • Serve with the remaining coriander, roasted peanuts and rice, if you like.

Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

CHICKEN IN COCONUT PEANUT SAUCE



Chicken in Coconut Peanut Sauce image

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup coconut milk
1/2 cup creamy peanut butter
1 can (28 ounces) crushed tomatoes
1 medium onion, finely chopped
2 to 3 jalapeno peppers, seeded and finely chopped
2 tablespoons brown sugar
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
12 boneless skinless chicken thighs (about 3 pounds)
Minced fresh cilantro
Hot cooked rice, optional

Steps:

  • In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.

Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.

THAI PEANUT CHICKEN



Thai Peanut Chicken image

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

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

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

CHICKEN WITH PEANUT SAUCE



Chicken with Peanut Sauce image

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

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

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.

CHICKEN IN COCONUT SAUCE



Chicken In Coconut Sauce image

This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!

Provided by JAZZYCHAZZY

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 4

Number Of Ingredients 10

1 (15 ounce) can cream of coconut
1 cup hot water
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon chili powder
salt and pepper to taste
2 onions, chopped
3 cloves garlic, peeled and crushed

Steps:

  • Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
  • Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
  • Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This delicious Thai Peanut Chicken is positively PACKED with flavor! Quick and easy to make and thoroughly satisfying!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 45m

Number Of Ingredients 15

2 tablespoons cooking oil
1 yellow onion (, chopped)
2 cloves garlic (, minced)
1 inch piece ginger root (, minced)
1 pound chicken breast (, cut into bite-sized pieces)
2 tablespoons sweet chili sauce ((click link for homemade chili sauce recipe))
2 tablespoons tomato sauce or ketchup
3 tablespoons crunchy peanut butter
1 tablespoons chili powder
OR homemade chili powder
1 teaspoon dark brown sugar ((optional; paleo: omit))
14 ounce unsweetened coconut milk
1 teaspoon salt
Chopped fresh cilantro for garnish
Chopped roasted peanuts for garnish

Steps:

  • 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.
  • Serve over steamed rice garnished with cilantro and chopped roasted peanuts.

THAI COCONUT PEANUT CHICKEN



Thai Coconut Peanut Chicken image

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.

Provided by HeatherFeather

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup creamy peanut butter
1 1/2 cups light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar (brown sugar splenda is fine)
2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced)
salt, to taste
cayenne pepper, to taste
1/4-1/2 cup low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons curry powder (I prefer hot, but mild is fine too)
4 (4 ounce) boneless skinless chicken breasts, cut into chunks
2 bunches green onions, chopped
1 cup carrot, shredded
1 limes or 1 lemon, juice of
1 (8 -10 ounce) box angel hair pasta, cooked and drained
1 -2 tablespoon sesame oil, to taste (or peanut oil is fine)
chopped peanuts, garnish (optional)

Steps:

  • 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.
  • Remove from heat and cover, if will continue to thicken off the heat.
  • To prepare the chicken:.
  • Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
  • While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
  • Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
  • Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
  • Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
  • Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
  • Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
  • You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.

Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2

THAI CHICKEN IN PEANUT SAUCE (DINNER FOR TWO)



Thai Chicken in Peanut Sauce (Dinner for Two) image

I modified the following recipe to make it more creamy. http://www.recipezaar.com/recipe/getrecipe.zsp?id=93705 You can adjust the creamyness by adding coconut milk.

Provided by Brewmaster

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1/2 lb boneless skinless chicken tenderloins
1 tablespoon olive oil
1 teaspoon salt
3 minced garlic cloves
3/4 cup peanut butter
1 1/2 tablespoons soy sauce
1 tablespoon chili sauce
1/2 teaspoon red pepper
1 tablespoon rice vinegar
1 cup broccoli
1/2 cup bean sprouts
3/4 cup light coconut milk
1 boil-in-the-bag rice

Steps:

  • Brown chicken in olive oil in skillet#1.
  • Add broccoli and garlic in skillet#1.
  • Warm up peanut butter in microwave (1 min) Then spoon peanut butter, salt, soy, chili sauce, red pepper, and vinegar into skillet #2.
  • Warm this mixture and add coconut milk to achieve desired taste and creaminess.
  • Once veggies and chicken are nearly finished cooking in skillet #1, add bean sprouts.
  • Add sauce from skillet #2 when bean sprouts are light brown.
  • Serve contents on a bed of white rice.

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