Best Hot Spicy Chicken Peanut Leek Skillet Recipes
SPICY PEANUT CHICKEN
This colorful stir-fry gets its kick from a dash of red pepper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
- Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
SLOW COOKER SPICY CHICKEN IN PEANUT SAUCE
This recipe is from a Betty Crocker cookbook. The ingredients sound a little odd, but it's easy to make, delicious, and healthy to boot! You can substitute boneless, skinless chicken breasts instead of the chicken thighs. Either way the chicken just falls apart.
Provided by LindseyCockrell
Categories Chicken
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
- 2. In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
- 3. Cover and cook on Low heat setting 7 to 8 hours.
- 4. Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.
- 5.Sprinkle with chopped roasted peanuts and cilantro if you like.
QUICK SPICY CHICKEN WITH PEANUT SAUCE
Muir Glen® tomatoes and peanut butter sauce provides a delicious addition to this spicy chicken dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Drain tomatoes, reserving juice. In food processor bowl with metal blade, place reserved juice, peanut butter, cilantro leaves, garlic, salt and pepper flakes. Cover; process with on-and-off pulses until mixture is pureed.
- In medium bowl, combine cumin and cinnamon. Add chicken; toss to coat.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; cook 5 minutes, turning occasionally, until chicken is light golden brown. Stir in tomatoes and peanut butter mixture. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
Nutrition Facts : Calories 300, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g
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