Crunchy Chicken Chunks With Thai Peanut Sauce Recipes

ASIAN CHICKEN WRAPS

Steps:

• In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
• Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
• Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
• To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
• To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
• Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray.
• Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
• In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.

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.

CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE

Steps:

• Heat oven to 400°F
• Line 15x10x1-inch pan with foil.
• In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended.
• Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs.
• Place chicken pieces in pan. Spray chicken with cooking spray.
• Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
• In 10-inch nonstick skillet, mix all sauce ingredients.
• Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken.
• Serve chicken chunks with sauce.

CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray. 2.Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center. 3.In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.