Creamy Peanut Stir Fried Chicken Food

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

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

QUICK PEANUT CHICKEN STIR FRY



Quick Peanut Chicken Stir Fry image

It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 teaspoons cornstarch
3/4 cup chicken broth
1/4 cup creamy peanut butter
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon pepper
1-1/4 pounds boneless skinless chicken breasts, cut into strips
3 teaspoons olive oil, divided
1 cup chopped onion
1 cup thinly sliced green pepper
1 cup thinly sliced sweet red pepper
1-1/2 cups sliced fresh mushrooms
1 teaspoon minced garlic
Hot cooked rice

Steps:

  • In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 15g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1021mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.

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

PEANUT CHICKEN PASTA



Peanut Chicken Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs, cut into small pieces
1 teaspoon kosher salt
Freshly ground black pepper
12 ounces green beans, trimmed and halved
1 pound dried linguine
1/2 cup canned coconut milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons light brown sugar
1/2 teaspoon hot chile oil
Juice of 1 lime plus 1 lime cut into wedges
2 tablespoons chopped fresh ginger
2 cloves garlic, minced
1 tablespoon curry powder
1 cup salted roasted peanuts, roughly chopped
1/2 cup fresh cilantro leaves and tender stems, chopped

Steps:

  • Add the vegetable oil to a large skillet over medium heat. Sprinkle the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
  • Add the green beans and saute until slightly brown but still bright green, about 2 more minutes.
  • Cook the pasta to al dente according to the directions on the package.
  • Meanwhile, make the sauce. Whisk together the coconut milk, peanut butter, soy sauce, sugar, chile oil, lime juice and 1/3 cup water in a medium bowl or large measuring cup (the peanut butter will not fully incorporate). Set aside.
  • Add the ginger and garlic to the skillet with the chicken and beans. Cook until fragrant, 30 seconds to 1 minute. Add the curry powder and stir until toasted, about 20 seconds.
  • Pour the coconut milk mixture into the skillet, making sure to get all of the peanut butter out of the bowl. Scrape any browned bits off the bottom of the skillet and cook until the sauce boils and thickens slightly, about 4 minutes.
  • Drain the pasta and pour into the skillet, then carefully toss to coat. Gently tip the pasta onto a serving platter. Garnish with peanuts, cilantro and lime wedges.

CREAMY PEANUT CHICKEN



Creamy Peanut Chicken image

I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut chickens I've seen, and the spiciness of the curry paste perfectly balances out the sweetness of the peanut butter. Mild enough for kids to enjoy, plenty of flavour for the adults! Hope you try this and enjoy!

Provided by currybunny

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon peanut oil
1 tablespoon red curry paste
1 teaspoon sambal oelek or 1 teaspoon other chili sauce
1 lb chicken breast (cut into small cubes or strips)
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
3 tablespoons crunchy peanut butter
1 lemon, cut into wedges, to serve (optional)

Steps:

  • Heat oil in wok.
  • Add curry paste and sambal oelek and fry for one minute.
  • Add chicken and stir fry for around 4 minutes, or til golden.
  • Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
  • Serve on a bed of rice with lemon wedges and roti bread.
  • (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).

CREAMY CHICKEN STIR-FRY



Creamy Chicken Stir-Fry image

Very simple and light, but so good. Easy dinner to throw together, and you can use any vegetables you happen to have on hand.

Provided by Erica_Hildebrand

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

8 chicken breasts
salt and pepper
1 cup fresh sliced mushrooms
1 red bell pepper, chopped
1/2 green pepper, chopped
1 onion, chopped
2 small carrots, thinly sliced into matchsticks
8 -10 black olives, sliced thinly (optional)
1/2 jalapeno pepper, sliced into very small pieces (optional)
1 (8 ounce) package uncooked angel hair pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper
1/2 cup shredded mozzarella cheese
3/4 cup grated cheddar cheese
1/4 cup grated mozzarella cheese, for topping (optional)

Steps:

  • In a large non-skillet, saute the chicken.
  • Salt and pepper to taste.
  • Add the vegetables and cook until they are tender.
  • Cook the pasta according to package directions.
  • Drain, cover and set aside.
  • In a large saucepan, melt the butter or margarine and blend in flour.
  • Gradually stir in the chicken broth and half-and-half.
  • Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
  • Add garlic salt and ground black pepper to taste.
  • Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
  • Stir in the chicken/vegetable mixture and heat thoroughly.
  • Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 546.2, Fat 28.5, SaturatedFat 13, Cholesterol 135.9, Sodium 361.2, Carbohydrate 30.1, Fiber 2.1, Sugar 2.9, Protein 40.8

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 "creamy peanut stir fried chicken food"

STIR FRIED PEANUT SAUCE NOODLES | RECIPETIN EATS
stir-fried-peanut-sauce-noodles-recipetin-eats image
Web Mar 9, 2018 Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix. Prepare noodles per packet directions (usually soak in boiled water). …
From recipetineats.com
See details


PEANUT CHICKEN STIR FRY | LIVING LOU
peanut-chicken-stir-fry-living-lou image
Web Oct 26, 2017 Meanwhile, in a large bowl, whisk peanut butter with coconut milk, soy sauce, Sriracha, lime juice, fish sauce, and garlic until smooth. Stir-fry chicken in large skillet with 1 tsp canola oil on medium-high …
From livinglou.com
See details


PEANUT SAUCE FOR STIR FRIES | RECIPETIN EATS
peanut-sauce-for-stir-fries-recipetin-eats image
Web Mar 7, 2018 A simple, really tasty peanut sauce to use in stir fries and noodles! Tastes like a Satay Peanut Sauce. To use, follow formula below or for full directions, use this Satay Peanut Chicken Stir Fry or this Stir …
From recipetineats.com
See details


CHICKEN WITH THAI PEANUT STIR FRY SAUCE - WELL PLATED BY ERIN
Web Sep 12, 2013 2/3 cup creamy peanut butter 1/3 cup water 1/4 cup brown sugar 3 tablespoons reduced sodium soy sauce divided 1 tablespoon fish sauce 3 tablespoons …
From wellplated.com
4.9/5 (42)
Total Time 30 mins
Category Main Course
Calories 548 per serving
See details


FRIED PEANUT-CRUSTED CHICKEN SANDWICHES - FOOD NETWORK
Web Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire …
From foodnetwork.com
Author Kardea Brown
Steps 6
Difficulty Intermediate
See details


GINGER CHICKEN STIR-FRY
Web 9 hours ago Heat oil in a wok or large skillet over medium-high heat, and add the chicken. Let the chicken cook undisturbed until it is golden brown on the bottom. Turn the …
From inquiringchef.com
See details


CREAMY PEANUT STIR-FRIED CHICKEN | RECIPE | RECIPES, FRIED CHICKEN ...
Web 1 lb Chicken breasts, boneless Produce 1 clove Garlic 3 cups Stir-fry vegetables, frozen Canned Goods 1/2 cup Coconut milk Condiments 1/2 cup Kraft peanut butter, Smooth 1 …
From pinterest.com
See details


THAI COCONUT PEANUT CHICKEN - THE GIRL WHO ATE EVERYTHING
Web Jul 12, 2021 Instructions. Cook pasta according to package directions. For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring …
From the-girl-who-ate-everything.com
See details


THAI COCONUT CHICKEN RECIPE {IN 25 MINUTES!} - BELLY FULL
Web Aug 6, 2021 Instructions. In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and …
From bellyfull.net
See details


CREAMY BANANA PEANUT BUTTER PUDDING SUNDAE : R/RECIPES
Web 1. In a large pot over medium high heat, bring the milk, butter, vanilla, mashed bananas and 1/4 cup sugar to a boil. Remove from the heat and cover the pot with plastic wrap. Let …
From reddit.com
See details


CREAMY PEANUT STIR-FRIED CHICKEN - REVIEW BY MAMMAS …
Web Apr 24, 2017 I did increase the portions with the idea of having leftovers for lunch for work. I am not sure the sauce ingredients scale well. The sauce, when cooled, turned back into …
From allrecipes.com
See details


BEST CREAMY PEANUT STIR FRIED CHICKEN RECIPES
Web Steps: Cook rice as directed on package, omitting the salt. Meanwhile, cook next 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently.
From alicerecipes.com
See details


CHICKEN STIR-FRY WITH THAI PEANUT SAUCE - HOME MADE
Web 2 days ago Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add chicken and sauté, stirring occasionally, until juices run clear and chicken …
From blogs.columbian.com
See details


PEANUT SATAY CHICKEN STIR FRY - WHOLE AND HEAVENLY OVEN
Web Jan 7, 2019 Instructions. In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken …
From wholeandheavenlyoven.com
See details


FRIED ICE CREAM - AMANDA'S COOKIN' - ICE CREAM & FROZEN TREATS
Web 5 hours ago Leave the prepared ice cream in the freezer for at least 3 more hours, longer if desired. When you are ready to fry the ice cream, fill a deep skillet or Dutch oven with 4 …
From amandascookin.com
See details


BAMBOO PENNY'S - FOOD MENU
Web Toggle navigation. Facebook page Instagram page Yelp page; Events Menu
From bamboopennys.com
See details


PEANUT CHICKEN STIR FRY RECIPE - FOOD.COM
Web 1⁄4 teaspoon pepper 1 teaspoon minced garlic 1 cup hot cooked rice directions In a small bowl, combine the cornstarch, and broth until smooth. Stir in the peanut butter, soy …
From food.com
See details


Related Search