THAI CHILI PEANUT SAUCE RECIPES

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THAI PEANUT CHICKEN RECIPE | ALLRECIPES



Thai Peanut Chicken Recipe | Allrecipes image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     Asian Recipes

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, CarbohydrateContent 43.4 g, CholesterolContent 34.2 mg, FatContent 11.3 g, FiberContent 2.5 g, ProteinContent 21 g, SaturatedFatContent 1.8 g, SodiumContent 409.8 mg, SugarContent 1.5 g

THAI PEANUT CHICKEN AND NOODLES RECIPE: HOW TO MAKE IT



Thai Peanut Chicken and Noodles Recipe: How to Make It image

This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. —Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 13

1/2 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons creamy peanut butter
3 garlic cloves, minced
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon sesame oil
1 teaspoon molasses
1 package (6.75 ounces) thin rice noodles
2 tablespoons peanut oil, divided
1 pound chicken tenderloins, cut into 3/4-inch pieces
1 medium onion, chopped
Optional: Halved cucumber slices and chopped peanuts

Steps:

  • For sauce, whisk together first 8 ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber slices and chopped peanuts. Serve immediately.

Nutrition Facts : Calories 444 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1270mg sodium, CarbohydrateContent 48g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 34g protein.

More about "thai chili peanut sauce recipes"

THAI PEANUT CHICKEN AND NOODLES RECIPE: HOW TO MAKE IT
This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles. —Kristina Segarra, Yonkers, New York
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Cuisine Asia, Thai
Calories 444 calories per serving
  • For sauce, whisk together first 8 ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well., In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan., In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber slices and chopped peanuts. Serve immediately.
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