Chicken With Pear And Peanut Butter Sauce Recipes

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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 WITH CARAMELIZED PEARS



Chicken with Caramelized Pears image

Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium red onion, halved and thinly sliced
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/2 cup balsamic vinaigrette
1/2 teaspoon dried thyme
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.

PEANUT BUTTER CHICKEN SKEWERS



Peanut Butter Chicken Skewers image

"Most people associate peanut butter with snacks or desserts. This fantastic dish proves it also makes a mouthwatering sauce for chicken."-Jeanne Bennett, North Richland Hills, Texas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breast halves
2 cups shredded red cabbage
Chopped green onions

Steps:

  • In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

Nutrition Facts : Calories 286 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 767mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.

PEANUT BUTTER SAUCE CHICKEN



Peanut Butter Sauce Chicken image

An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY

Provided by Rita's treats

Categories     Meat and Poultry Recipes     Chicken

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon sesame oil
½ teaspoon minced garlic
1 pinch salt
¼ cup pine nuts
2 cooked, boneless chicken breast halves, diced
1 tablespoon peanut butter
1 dash soy sauce
3 pickled jalapeno pepper slices, chopped
½ cup water

Steps:

  • Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 12.5 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 2.3 g, Sodium 69.6 mg, Sugar 0.8 g

CHICKEN IN PEAR SAUCE



Chicken In Pear Sauce image

Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons canola oil
5 thick-cut bacon strips, diced
1 can (14-1/2 ounces) chicken broth
2 to 3 medium ripe pears, peeled and diced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup minced chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.

Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry with Spicy Peanut Sauce image

"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

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

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 WITH PEANUT SAUCE



Chicken With Peanut Sauce image

This is a perfect dinner when cooking for two. It is very attractive and served on the bed of shredded Napa cabbage is a complete meal.

Provided by PaulaG

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts
1/4 teaspoon fresh ground pepper
salt
2 teaspoons butter
1/2 small red bell pepper, chopped
2 -3 cups shredded napa cabbage
1/4 cup peanut butter
1/2 cup water
1 tablespoon lime juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 green onion, sliced
1 clove garlic, chopped

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.

Nutrition Facts : Calories 378.9, Fat 21.9, SaturatedFat 6.2, Cholesterol 78.5, Sodium 262.4, Carbohydrate 12, Fiber 3.7, Sugar 5.2, Protein 36.8

CHICKEN WITH BRANDY-PEAR SAUCE



Chicken With Brandy-Pear Sauce image

A relatively simple and flavorful way to make chicken, all in one skillet. The sweetness of the pear is balanced by a good dry cheese; I've listed parmesan but padano is even better. This is a good one to show off your presentation skills; a lemon twist or creatively sliced pear looks great on top.

Provided by Jordan Elwell

Categories     Chicken Breast

Time 30m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 teaspoons olive oil
4 chicken breasts
2 medium pears, peeled and sliced thin
2 teaspoons lemon juice
1/4 cup onion, minced
2 garlic cloves, crushed
1/2 cup brandy
1/4 cup chicken broth
2 teaspoons honey
1/2 teaspoon thyme
salt
1/4 cup parmesan cheese, coarsely grated
pepper

Steps:

  • Heat the oil in a skillet on medium-high heat.
  • Cook chicken completely. Remove and set aside, keeping it warm.
  • Melt 1 tablespoon butter in the same skillet, add pears and 1 teaspoon lemon juice.
  • Saute until pears are barely tender, around 2-3 minutes. Remove and set aside.
  • Cook onion and garlic one minute. Add brandy, broth, honey, and thyme.
  • Boil until thickened, around 3-4 minutes. Add pears and heat for 2 more minutes.
  • Add 1 tablespoon butter and 1 teaspoon lemon juice. Salt and pepper to taste.
  • Sprinkle cheese lightly over chicken breasts, then cover with sauce. Don't drown the chicken.

Nutrition Facts : Calories 1031.3, Fat 46.9, SaturatedFat 17.9, Cholesterol 227.1, Sodium 573.1, Carbohydrate 45.1, Fiber 7.6, Sugar 29.4, Protein 67.3

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