PEANUT SAUCE 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 WITH PEANUT SAUCE | WILLIAMS SONOMA

Chicken with Peanut Sauce | Williams Sonoma image

Many kinds of dried Asian noodles need to be reconstituted in hot water before they can be eaten. Place the noodles in a large bowl, add hot water to cover, place a plate on top of the noodles to keep them submerged and set aside for 15 minutes.

Provided by WILLIAMS-SONOMA.COM

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup warm water, plus more as needed
3 Tbs. creamy peanut butter
3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. Asian sesame oil
1/2 tsp. chili paste
1/4 tsp. sugar
1/2 lb. dried rice noodles or rice vermicelli, soaked in hot water to cover for 15 minutes and drained
1/2 lb. baby spinach
1 Tbs. corn or peanut oil
1 1/2 cups shredded cooked chicken
1 Tbs. chopped roasted peanuts
3 Tbs. chopped fresh cilantro

Steps:

Make the peanut sauce
In a blender, combine the 1/4 cup warm water, the peanut butter, soy sauce, vinegar, sesame oil, chili paste and sugar. Process until a smooth sauce forms. If the sauce is too thick, add up to 1 Tbs. more warm water.
Cook the noodles
Bring a large pot of water to a boil over high heat. Plunge the reconstituted noodles into the water for 5 seconds and drain immediately. Pour the noodles back into the warm pot, add the spinach and corn oil, and toss gently to distribute the ingredients evenly.
Assemble and serve
In a bowl, toss the chicken with half of the peanut sauce. Transfer the noodles to a large bowl or platter and scatter the chicken on top. Garnish with the peanuts and cilantro and serve immediately. Pass the remaining peanut sauce at the table. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

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