PEANUT BUTTER SAUCE RECIPE FOR CHICKEN RECIPES

Name: Chicken with Peanut Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1/2 cup water; 2 tablespoons creamy peanut butter; 4 teaspoons white wine vinegar; 4 teaspoons reduced-sodium soy sauce; Dash crushed red pepper flakes; 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips; 4 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 2 teaspoons canola oil; 1 cup hot cooked rice; Thinly sliced green onions, optional

CHICKEN WITH PEANUT SAUCE RECIPE: HOW TO MAKE IT

Chicken with Peanut Sauce Recipe: How to Make It image

Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

Steps:

In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

Nutrition Facts : Calories 442 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 562mg sodium, CarbohydrateContent 29g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 42g protein.

CHICKEN STRIPS WITH PEANUT BUTTER SAUCE RECIPE | MYRECIPES

Chicken Strips With Peanut Butter Sauce Recipe | MyRecipes image

A flavorful twist on traditional fried chicken fingers. The sauce can be made a day ahead; refrigerate until ready to serve.

Provided by Kathy Gunst

Yield 8 servings (serving size: 1/8 recipe)

Number Of Ingredients 12

Ingredients

Chicken:
2 pounds boneless, skinless chicken breasts
4 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
2 teaspoons chopped fresh ginger, or 1 teaspoon dried ginger
Peanut Butter Sauce:
4 tablespoons chunky or smooth peanut butter
2 tablespoons low-sodium soy sauce
About 1/2 cup water
1 teaspoon chopped fresh ginger, or 1/2 dried ginger
1 teaspoon sugar
Dash of hot-pepper sauce, or Chinese chile paste, optional

Steps:

Place the chicken in a shallow broiler pan or roasting pan. In a small bowl mix the soy sauce, sesame oil, and ginger, pour over the chicken. Let marinate for 10 minutes, or covered in the refrigerator overnight.
Preheat broiler. Meanwhile, make the peanut butter sauce. In a small bowl, stir the peanut butter to soften. Add the soy sauce, 4 tablespoons of the water, the ginger, sugar, and hot-pepper sauce, if desired, and stir until smooth. Add additional water if the sauce is too thick (it should be thick enough to coat the spoon). If it appears too thin, place in refrigerator for 1/2 hour to an hour to thicken. (Bring the sauce to room temperature and stir before serving.)
Broil the chicken for 4 minutes; turn and continue broiling for another 5 to 6 minutes, or until golden brown and cooked through. Remove chicken from the broiler and let cool a bit.
Cut the chicken into thin strips (about 1-inch wide) and serve with the dipping sauce.
How kids can help: Measure and mix the ingredients for the marinade and the peanut butter sauce.

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