Chicken Stir Fry With Peanut Sauce Over Rice Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CONTEST-WINNING PEANUT CHICKEN STIR-FRY



Contest-Winning Peanut Chicken Stir-Fry image

Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Sesame seeds, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE



Chicken Stir-Fry with Thai Peanut Sauce image

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Provided by Jeannette

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 6

Number Of Ingredients 21

⅔ cup creamy, low-salt peanut butter
1 cup hot water, divided
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon red curry paste, or more to taste
¼ cup canola oil, divided
1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or more to taste
1 cup broccoli florets
1 large carrot, cut into thick strips
½ cup halved green beans
½ cup sliced zucchini
1 small onion, sliced
½ sweet red pepper, thinly sliced
3 scallions, sliced
½ cup unsalted, dry-roasted peanuts, divided
½ cup chopped fresh cilantro, divided
1 lime, cut into wedges
1 pinch red pepper flakes, or to taste

Steps:

  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g

CHICKEN-PEANUT STIR-FRY



Chicken-Peanut Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice
3 teaspoons soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons packed light brown sugar
2 tablespoons peanut or vegetable oil
1 2-inch piece ginger, peeled and thinly sliced
1 bunch scallions (whites roughly chopped, greens thinly sliced)
1 jalapeno pepper (red or green), seeded and thinly sliced
1 small head Napa cabbage, cored and cut into 2-inch pieces
1/4 cup roasted salted peanuts

Steps:

  • Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
  • Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
  • Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
  • Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
  • Photograph by Antonis Achilleos

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.

PEANUT-CHICKEN STIR-FRY



Peanut-Chicken Stir-Fry image

Make and share this Peanut-Chicken Stir-Fry recipe from Food.com.

Provided by Bev I Am

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup uncooked jasmine rice
2 boneless skinned chicken breasts, cubed
3/4 teaspoon salt, divided
1 cup reduced-sodium fat-free chicken broth
1 tablespoon light brown sugar
1/2 teaspoon cornstarch
2 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 1/2 cups fresh sugar snap peas, trimmed
1 red bell pepper, cut into thin strips
chopped dry roasted peanuts

Steps:

  • Cook rice according to package directions.
  • Sprinkle chicken with 1/2 tsp salt.
  • Whisk together chicken broth and next 7 ingredients; set aside.
  • Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
  • Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
  • Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
  • Stir chicken broth mixture, and add to skillet; bring to a boil.
  • Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
  • Serves 4.

CHICKEN AND BROCCOLI STIR-FRY WITH PEANUT SAUCE



Chicken and Broccoli Stir-Fry With Peanut Sauce image

Make and share this Chicken and Broccoli Stir-Fry With Peanut Sauce recipe from Food.com.

Provided by carolinafan

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

2 teaspoons olive oil or 2 teaspoons vegetable oil
2 garlic cloves, finely chopped
1/2 cup chopped onion (1 medium)
1 teaspoon finely chopped gingerroot
1/2 lb boneless skinless chicken breast, cut into 1/2-inch strips
3 -4 tablespoons water
2 cups broccoli florets, and 1/4-inch slices broccoli stems
1/2 cup red bell pepper, cut into 2-inch strips (1/2 medium)
2 tablespoons soy sauce
4 cups hot cooked rice
1/2 cup plain fat-free yogurt
3 tablespoons peanut butter
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon soy sauce
1 dash chili powder
1 dash fresh ground pepper

Steps:

  • Heat oil in wok or 10-inch nonstick skillet over medium heat. Add garlic, onion and gingerroot; stir-fry about 2 minutes or until onion is tender.
  • Add chicken; stir-fry 4 to 5 minutes, adding water if necessary to prevent sticking, until chicken is white.
  • Add broccoli, bell pepper and soy sauce; stir-fry about 3 minutes or until broccoli is crisp-tender. Add 1 tablespoon water; reduce heat.
  • Cover and cook about 2 minutes or until chicken is no longer pink in center. Serve over rice with Peanut Sauce.
  • To prepare Peanut Sauce, mix all ingredients. Serve at room temperature. Cover and refrigerate any remaining sauce.

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry With Spicy Peanut Sauce image

If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats).

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 21

1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 cup peanut butter, creamy
1/4 cup water, hot from the tap
1/2 teaspoon garlic powder
2 tablespoons vinegar, distilled
2 boneless skinless chicken breasts, thinly sliced
1 tablespoon olive oil (for cooking chicken)
1 tablespoon olive oil
1/2 cup onion, sliced
1 cup broccoli spear
1/2 cup carrot, julienned
1 cup snow peas (or sugar snap)
1/3 cup peanut butter, creamy
1/3 cup water, hot from the tap
1 tablespoon soy sauce
2 tablespoons vinegar, distilled
1/4 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon black pepper, freshly ground

Steps:

  • Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
  • While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
  • Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
  • Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
  • Return cooked chicken to pan and toss with vegetables.
  • Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
  • Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.
  • Serve over rice or rice noodles.

People also searched

More about "chicken stir fry with peanut sauce over rice food"

CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE RECIPE | SELF
chicken-stir-fry-with-peanut-sauce-over-rice-recipe-self image
Web May 27, 2005 Add oil and sauté garlic and ginger until garlic is golden. Add vegetables; cook until tender. Return chicken to pan; stir-fry 3 minutes. …
From self.com
Servings 2
Calories 449 per serving
Estimated Reading Time 30 secs
See details


PEANUT CHICKEN STIR-FRY RECIPE | HELLOFRESH
peanut-chicken-stir-fry-recipe-hellofresh image
Web Transfer to a small bowl. Rinse and wipe out pan. 5. Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-6 minutes. TIP: Cook …
From hellofresh.com
See details


CHICKEN STIR-FRY WITH PEANUT MISO SAUCE | CHICKEN.CA
chicken-stir-fry-with-peanut-miso-sauce-chickenca image
Web Sear the chicken until golden on the outside. Add the vegetables and stir continuously over high heat. Season with salt and pepper. Add ¼ cup (60 mL) of water and continue to stir. Add the sauce, remove from heat and …
From chicken.ca
See details


GARLIC CHICKEN STIR FRY FROM ALLRECIPES MCDOUGALS FARM LLC
Web 2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with …
From recipesmanuals.com
See details


CHICKEN STIR FRY WITH NOODLES - THE BEST DRESSED CHICKEN
Web Saute the chicken strips, in small batches, adding extra oil to the pan as needed, until strips are nicely browned on each side. Remove each batch to a bowl and set aside. Heat 1 …
From bestdressedchicken.com
See details


CHICKEN WITH PEANUT SAUCE STIR FRY - THESUPERHEALTHYFOOD
Web Jul 19, 2022 Step 1 Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on each side. Remove chicken from pan; cut into thin …
From thesuperhealthyfood.com
See details


CHICKEN AND VEGETABLE STIR-FRY WITH GINGER PEANUT SAUCE
Web Apr 7, 2020 Serve this fresh, quick-to-prepare stir-fry over rice or noodles. If you like a spicy stir-fry, increase the amount of hot pepper sauce to your liking. Cooking Time: 7 …
From peanutbureau.ca
See details


SATAY CHICKEN STIR-FRY WITH PEANUT SAUCE AND BROCCOLI OVER RICE
Web Chicken and broccoli over rice is a tried-and-true Asian-inspired favorite. But to get it just right, you’ve got to hone in on more than just the chicken or the broccoli—really, it’s all …
From getrecipecart.com
See details


PEANUT CHICKEN WITH VEGGIES AND RICE - WELL PLATED BY ERIN
Web Turn off the heat and cover the saucepan to keep the chicken warm. Meanwhile, heat the olive oil in a large nonstick skillet or wok over medium high. Add the broccoli, bell …
From wellplated.com
See details


CHICKEN STIR-FRY WITH PEANUT SAUCE OVER RICE | RECIPE | CHICKEN …
Web Oct 21, 2016 - An easy Chicken Stir-Fry recipe with Peanut Sauce Over Rice. Oct 21, 2016 - An easy Chicken Stir-Fry recipe with Peanut Sauce Over Rice. Oct 21, 2016 - …
From pinterest.com
See details


CABBAGE AND PEANUT BUTTER CHICKEN STIR-FRY | CHICKEN.CA
Web Prepare the vegetables by mincing garlic, shredding cabbage, cutting baby carrots and slicing mushrooms. Whisk together tamari, Dijon mustard, sesame oil, peanut butter and …
From chicken.ca
See details


CHICKEN STIR FRY WITH PEANUT SAUCE - WEEKNIGHT DINNER RECIPE!
Web Nov 8, 2022 In a medium container combine: 1/4 cup tamari, 1 T sesame oil, 1 T rice vinegar, 1/8 cup honey, 1/2 tsp sriracha & 1 T peanut butter.
From prepdish.com
See details


CHICKEN STIR-FRY WITH RICE AND PEANUT SAUCE
Web Aug 21, 2022 Cut chicken breasts into bite-sized pieces and add to a medium-sized bowl. Pour 1/4 cup of the prepared sauce over the chicken and stir to coat well. Place a large …
From wellnessforthewin.com
See details


TOP 46 CHICKEN STIR FRY SAUCE RECIPE RECIPES
Web Once cooked through, remove chicken and transfer to a bowl. Spiralize bell peppers and sweet potato into a large bowl. Add sesame oil to the skillet. Once the oil is hot, add in …
From dowjones.jodymaroni.com
See details


THAI PEANUT CHICKEN STIR FRY {ONE PAN!} - FEELGOODFOODIE
Web Oct 1, 2020 Instructions. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper …
From feelgoodfoodie.net
See details


SOY LEMONGRASS CHICKEN AND VEG STIR-FRY RECIPE | HELLOFRESH
Web Instructions PDF. 1. a) Boil a full kettle. b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. c) Add the rice and cook for 12-13 mins. c) Once cooked, …
From hellofresh.co.uk
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook chicken fried rice with peanut butter?
Directions Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Pour 2/3 cup hot water into skillet. Add 1 tablespoon oil to skillet. Return cooked chicken to skillet.
How to make chicken fried rice with soy sauce?
Directions. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
How do you cook chicken and broccoli stir fry?
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through.
How long to cook chicken and rice for stir fry?
Once water is boiling, add rice to pot. Cover and reduce heat to a gentle simmer. Cook until tender, about 15 minutes. In a medium bowl, combine chicken, half the garlic, lime zest, 1 TBSP soy sauce (we’ll use more later), 2 tsp sugar, and a large drizzle of oil.

Related Search