Chicken With Peanut Sauce Recipes

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

CHICKEN WITH PEANUT SAUCE

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.

THAI PEANUT CHICKEN

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.

CHICKEN IN PEANUT SAUCE

Steps:

• Thoroughly mix tomato puree, peanut butter, orange juice, soy sauce, and honey in a bowl. Stir ginger and curry powder into the tomato mixture.
• Season chicken cutlets with salt and black pepper.
• Heat olive oil in a skillet over medium heat; cook chicken in hot oil until golden brown, about 3 minutes per side. Pour the tomato mixture over the chicken, reduce heat to medium-low, and place a cover on the skillet; cook at a simmer, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 30 minutes. Add water as needed to thin sauce if it gets too thick.
• Sprinkle parsley and peanuts over the chicken to serve.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

CHICKEN WITH PEANUT SAUCE

Steps:

• Sprinkle both sides of chicken with pepper,salt lightly.
• Melt the butter in a 10-inch skillet over medium heat.
• Cook chicken in the butter for 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Remove chicken from skillet and keep warm.
• In same skillet, add the peanut butter and last 6 ingredients.
• Heat over mdium heat, stirring frequently, until hot and slightly thickened.
• Divide the shredded cabbage on 2 serving plates, top with chicken and sauce.
• Garnish each serving with diced red pepper.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• In a medium-sized shallow bowl, combine soy sauce, sherry, lemon rind and juice, and whisk in oil.
• Cut chicken into strips (4 inches x ½ inch / 10 cm x 1 cm).
• Add chicken to soy mixture and marinate covered in refrigerator for 4 hours.
• To make the peanut sauce combine peanut, milk, soy sauce, lemon juice, sherry, brown sugar, curry powder, hot pepper sauce and garlic in a small saucepan. Heat until warm.
• Thread chicken onto wooden skewers (8 inch / 20 cm)*, 2 strips per skewer. Cook on barbecue 4 minutes, turning once.
• Add 1 piece cantaloupe to each skewer and cook 1 minute longer or until a thermometer inserted into the chicken reads 165°F (74°C).
• Serve 4 skewers per person with peanut sauce for dipping.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

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.

EASY GRILLED PEANUT CHICKEN

Steps:

• In a medium bowl whisk together the peanut butter, lime juice, soy sauce, garlic, curry powder, and chili paste.
• Brush half of the mixture onto one side of the chicken breasts.
• Preheat the grill to medium heat. Coat the grill grates with nonstick spray or brush with olive oil. Place the chicken onto the grill and brush with the remaining peanut mixture. Cook for 4 minutes on each side, or until the chicken reaches 165°F.
• Garnish with cilantro and chopped peanuts if desired and serve immediately.