Spicy Peanut Butter Chicken Recipes

SPICY PEANUT CHICKEN

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.

SPICY PEANUT CHICKEN STIR-FRY

Steps:

• Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
• Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
• Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

SPICY PEANUT BUTTER AND JELLY CHICKEN WINGS

Steps:

• In a small pot, combine jelly, peanut butter, water, soy sauce, and sriracha sauce. Cook over low heat and stir until sauce is a smooth, even consistency. Keep warm until needed.
• Preheat frying oil to 350°F. In a medium bowl, toss chicken wings with flour to coat lightly.
• Fry chicken wings for 10-12 minutes until they are golden brown and cooked through.
• When wings are fried, drain them briefly and transfer them to a bowl. Toss wings with the PB&J sauce.
• Serve wings immediately with chopped peanuts and extra sriracha chili sauce on top.

SPICY PEANUT CHICKEN

Steps:

• Combine curry powder, Thai chili garlic sauce, cayenne pepper, cinnamon, and soy sauce in a small bowl, and set aside. Fill a saucepan with water, and bring it to a boil. When the water is boiling, drop in the spaghetti and cook for 8 to 12 minutes, stirring occasionally, until tender. Drain the spaghetti, and set aside.
• Heat peanut oil in a skillet or wok over medium-high heat until barely smoking, and drop in the chicken. Cook and stir 5 to 8 minutes, until the chicken is just beginning to brown and the inside is no longer pink. Remove chicken from the skillet, and set aside.
• Make the peanut sauce by stirring together peanut butter and 3 1/2 cups of water in a saucepan over medium heat until mixture is smooth and the peanut butter is melted. Pour in the curry-chili sauce, and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes.
• To serve, place the noodles in a large bowl, top with chicken, and spoon the peanut sauce over the chicken. Sprinkle the green onions over the dish, and garnish with chow mein noodles.

SPICY PEANUT CHICKEN & NOODLES

Steps:

• Microwave frozen vegetables according to package directions., Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables., Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.

SPICY PEANUT CHICKEN

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.

SWEET AND SPICY PEANUT CHICKEN

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Combine broth, jelly, peanut butter, soy sauce and garlic in small bowl; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours., Remove chicken from slow cooker and cool slightly. Shred with two forks. Skim fat from cooking juices. Return meat to slow cooker. Stir in salt and pepper., Sprinkle each serving with peanuts and red pepper. If desired, serve with rice and lime wedges.

BROILED SPICY PEANUT CHICKEN

Steps:

• Preheat broiler. Mix together peanut butter, 1/4 cup water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn't burn).

SPICY PEANUT BUTTER CHICKEN

Steps:

• 1. In a small bowl, combine stock, peanut butter, soy sauce, and rice wine vinegar until smooth. 2. Pour ¾ of the mixture into plastic bag. Add chicken to bag. Marinade for 4 hours or overnight. 3. Add water and cornstarch to small bowl. Stir until smooth. Blend with remaining sauce. Set aside (chilled) while chicken marinades. 4. Grill the chicken. Baste with remaining sauce. 5. In a wok or large heavy-bottomed skillet, heat oil over high heat. Add the remaining ¼ of the peanut butter sauce, garlic and ginger, and cook for about 5 minutes. Add the carrots, baby corn, snap peas and red pepper, and cook for 3-5 minutes longer, or until vegetables are tender-crisp. 6. Serve immediately. Sprinkle green onions and peanuts as garnish.