Best Chicken With Spicy Peanut Sauce Recipes

CHICKEN LEGS WITH SPICY PEANUT SAUCE

Chicken Legs with Spicy Peanut Sauce image

Provided by Alex Guarnaschelli

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

12 chicken drumsticks (about 2 pounds)
4 large cloves garlic, grated
Kosher salt
8 Do-si-dos® or Peanut Butter Sandwich cookies
1/3 cup peanut butter, softened
3 tablespoons low-sodium soy sauce
4 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 to 1 1/2 tablespoons hot sauce
2 teaspoons garlic powder
1/2 teaspoon red pepper flakes
1 large knob fresh ginger, peeled and grated

Steps:

Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
Rub the drumsticks with the garlic, season with salt and arrange far from one another on the prepared baking sheet. Bake on the middle rack until the chicken is cooked through (165 degrees F) and the juices run clear, 25 to 30 minutes.
In a medium bowl, mix the cookies with 1/2 cup warm water; crush the cookies with the back of a spoon until they form a paste. Whisk in the peanut butter and soy sauce with an additional 1/4 cup warm water if needed. Stir in the lime juice, red wine vinegar, hot sauce, garlic powder, red pepper flakes and ginger. Taste for seasoning.
Toss the chicken in the sauce and serve immediately.

THAI PEANUT CHICKEN

Thai Peanut Chicken 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 World Cuisine Recipes Asian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

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, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

CHICKEN WITH PEANUT SAUCE

Chicken with Peanut Sauce 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

Time 25m

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, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Chicken Satay with Spicy Peanut Sauce image

Marinating the chicken with ginger, fish sauce, lime and lemongrass adds a big boost of flavor without fat. The peanut sauce gets madeover with some light coconut milk and reduced fat peanut butter. A crunchy slaw brings it all together.

Provided by Food Network Kitchen

Categories appetizer

Time 2h33m

Yield 6 servings, about 24 skewers

Number Of Ingredients 20

Ingredients

2 tablespoons fish sauce
1/4 cup fresh lime juice
2 stalks fresh lemongrass, thinly sliced (optional)
2 tablespoons agave nectar
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
1/2 teaspoon chili flakes
4 garlic cloves, minced
1 pound boneless, skinless chicken breasts or thighs
2 tablespoons vegetable oil, plus more for grilling
1/4 small Napa cabbage, shredded (about 3 cups)
6 ounces snap peas, shredded
1/4 cup cilantro leaves
Spicy Peanut Sauce for serving, recipe follows
3 tablespoons reduced-fat smooth peanut butter
1/4 cup light coconut milk
2 teaspoons fish sauce
1 to 2 teaspoons chili-garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar

Steps:

Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

THAI CHICKEN WITH SPICY PEANUT SAUCE

Thai Chicken With Spicy Peanut Sauce image

This is a relatively quick recipe that has a great rich flavor. The peanut sauce is also a good dipping sauce for grilled chicken.

Provided by Chris from Kansas

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 1/2 cups 5-minute instant rice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
1 tablespoon instant minced garlic
1 tablespoon bottled chopped ginger
3/4 cup chopped green onion
1 (8 ounce) can sliced bamboo shoots, drained
1/3 cup unsalted peanuts, chopped
1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 1/2 tablespoons creamy peanut butter
2 tablespoons vegetable oil
2 tablespoons reduced sodium soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar or 2 tablespoons distilled white vinegar
1/2 teaspoon dark sesame oil
1/8 teaspoon ground cayenne pepper, to taste

Steps:

Make peanut sauce: Combine all the sauce ingredients in a small bowl and whisk until well combined.
Set aside.
Bring 2 1/2 cups water to a boil in a 2-qt.
saucepan.
When the water boils, add the rice; cover the pan, and remove from the heat until ready to serve.
Cut the chicken into short strips about 1/2 inch wide.
Heat the oil in a large nonstick skillet over high heat.
Add the chicken, garlic and ginger to the skillet and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.
Add the green onions, bamboo shoots, peanuts, soy sauce, sherry and sugar.
Stir well, then add the peanut sauce and stir well again.
Cook until heated through, 2 minutes.
Serve over a bed of the rice.