Best Coconut Peanut Bowl With Chicken Recipes

THAI PEANUT CHICKEN

Thai Peanut Chicken image

This delicious Thai Peanut Chicken is positively PACKED with flavor! Quick and easy to make and thoroughly satisfying!

Provided by Kimberly Killebrew

Time 45m

Number Of Ingredients 15

Ingredients

2 tablespoons cooking oil
1 yellow onion (, chopped)
2 cloves garlic (, minced)
1 inch piece ginger root (, minced)
1 pound chicken breast (, cut into bite-sized pieces)
2 tablespoons sweet chili sauce ((click link for homemade chili sauce recipe))
2 tablespoons tomato sauce or ketchup
3 tablespoons crunchy peanut butter
1 tablespoons chili powder
OR homemade chili powder
1 teaspoon dark brown sugar ((optional; paleo: omit))
14 ounce unsweetened coconut milk
1 teaspoon salt
Chopped fresh cilantro for garnish
Chopped roasted peanuts for garnish

Steps:

Heat the oil in a sauce pan over medium-high heat and cook the onions until soft and translucent, 5 minutes. Add the garlic and ginger and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes. Add the sweet chili sauce, tomato sauce or ketchup, chili powder, peanut butter, and sugar and stir to combine. Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Add salt to taste.
Serve over steamed rice garnished with cilantro and chopped roasted peanuts.

PEANUT NOODLE BOWLS WITH CHICKEN

Peanut Noodle Bowls with Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 to 8 ounces cellophane noodles
1/4 cup creamy peanut butter
2 tablespoons fish sauce
2 limes, juiced
One 2-inch piece fresh ginger, peeled and sliced
2 cups chopped rotisserie chicken (skin removed)
1/2 English cucumber, thinly sliced
2 medium carrots, grated
2 cups pea shoots or sprouts, cut into 2-inch pieces
1 red jalapeno or Fresno chile, thinly sliced (seeded for less heat, if desired)
1 cup chopped fresh cilantro, mint and/or basil

Steps:

Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams

CHICKEN IN COCONUT PEANUT SAUCE

Chicken in Coconut Peanut Sauce image

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup coconut milk
1/2 cup creamy peanut butter
1 can (28 ounces) crushed tomatoes
1 medium onion, finely chopped
2 to 3 jalapeno peppers, seeded and finely chopped
2 tablespoons brown sugar
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
12 boneless skinless chicken thighs (about 3 pounds)
Minced fresh cilantro
Hot cooked rice, optional

Steps:

In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.

Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.

THAI COCONUT PEANUT CHICKEN

Thai Coconut Peanut Chicken image

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.

Provided by HeatherFeather

Categories Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup creamy peanut butter
1 1/2 cups light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons brown sugar (brown sugar splenda is fine)
2 teaspoons garlic, minced (prebottled, or about 4-6 fresh cloves, minced)
salt, to taste
cayenne pepper, to taste
1/4-1/2 cup low sodium chicken broth
2 teaspoons ground cumin
2 teaspoons curry powder (I prefer hot, but mild is fine too)
4 (4 ounce) boneless skinless chicken breasts, cut into chunks
2 bunches green onions, chopped
1 cup carrot, shredded
1 limes or 1 lemon, juice of
1 (8 -10 ounce) box angel hair pasta, cooked and drained
1 -2 tablespoon sesame oil, to taste (or peanut oil is fine)
chopped peanuts, garnish (optional)

Steps:

For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
Remove from heat and cover, if will continue to thicken off the heat.
To prepare the chicken:.
Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.