Hot Spicy Chicken Peanut Leek Skillet Recipes

SPICY PEANUT CHICKEN

Spicy Peanut Chicken image

Super quick and easy dinner to throw together any night of the week. A great new way to use peanut butter in a savory dish!

Provided by Julie Chiou

Time 25m

Number Of Ingredients 13

Ingredients

1/2 cup natural peanut butter (the kind you have to stir)
1/4 cup honey
2-3 teaspoons sambal oelek
3 tablespoons soy sauce
2 garlic cloves (finely minced)
1 tablespoon water
Splash of milk
1 tablespoon vegetable oil
2 large red bell peppers (sliced)
1 1/4 pounds boneless, skinless chicken breast (cubed)
Salt and pepper (to taste)
Chopped peanuts (for topping (optional))
Chopped green onions (for topping (optional))

Steps:

In a small bowl or measuring cup, whisk together ingredients for the sauce.
In a large skillet, heat oil over medium high heat until hot then add the bell peppers. Cook until softened, about 5-7 minutes. Add the chicken and cook through, about 7-10 minutes.
Pour the sauce on top then toss to coat and let simmer. Remove from heat, season with salt and pepper, then stir with a spatula until evenly distributed. Serve over white rice and top with chopped peanuts and green onions, if desired.

Nutrition Facts : ServingSize 1 Serving, Calories 937 kcal, Carbohydrate 63 g, Protein 74 g, Fat 48 g, Fiber 7 g, Sugar 46 g

SPICY PEANUT CHICKEN

Spicy Peanut Chicken image

This colorful stir-fry gets its kick from a dash of red pepper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup Progresso™ chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)

Steps:

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg

SLOW-COOKER SPICY CHICKEN IN PEANUT SAUCE

Slow-Cooker Spicy Chicken in Peanut Sauce image

Pass small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive or vegetable oil
8 large chicken thighs (about 3 lb), skin removed
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 can (14.5 oz) crushed tomatoes, undrained
2 tablespoons honey
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/3 cup creamy peanut butter
2 cups hot cooked couscous

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
Cover and cook on Low heat setting 7 to 8 hours.
Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.

Nutrition Facts : Calories 740, Carbohydrate 52 g, Cholesterol 140 mg, Fat 2, Fiber 8 g, Protein 60 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 24 g, TransFat 1/2 g

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