Best Peanut Ginger Chicken With Fresh Fruit Salsa Recipes

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PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA



Peanut-Ginger Chicken With Fresh Fruit Salsa image

We made this last summer for a barbeque and everybody loved it. I used a nectarine and pear combination for the salsa and added about 1/2 teaspoon crushed red pepper for bit of a kick. YUM! Cooking time does not reflect marinating time of 24 hours.

Provided by Chef PotPie

Categories     Sauces

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

12 chicken thighs (about 3 lb.)
1 cup water
1/2 cup creamy peanut butter
1 cup bottled chili sauce
1 cup soy sauce
2 tablespoons salad oil
2 tablespoons vinegar
4 garlic cloves, minced
1 tablespoon grated gingerroot or 1 teaspoon ground ginger
1/4-1 teaspoon ground red pepper
1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
1 cup chopped seeded cucumber
2 tablespoons thinly sliced green onions
1 tablespoon sugar
1 tablespoon salad oil
1 tablespoon vinegar
pears (optional) or plum, wedges (optional)

Steps:

  • Rinse chicken and remove skin, if desired. Pat chicken dry with paper towels. Place the chicken in a plastic bag set in a shallow bowl.
  • For marinade, in a medium mixing bowl gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 24 hours; turning occasionally.
  • For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar. Cover and chill for I to 2 hours.
  • In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or till no pink remains. Spoon salsa onto plates and serve chicken on salsa.

Nutrition Facts : Calories 632.4, Fat 46.5, SaturatedFat 11.2, Cholesterol 157.9, Sodium 3919.3, Carbohydrate 11.3, Fiber 2, Sugar 5.8, Protein 43.4

GINGER PEANUT CHICKEN PASTA



Ginger Peanut Chicken Pasta image

Fresh and light, the flavors in this creamy pasta dish are so amazing you'll want to lick the plate!

Provided by Hungry Chefs

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb penne pasta
3 boneless chicken breasts (skinned and chopped)
1 tablespoon cornstarch
2/3 cup 1% low-fat milk
1/4 cup creamy peanut butter
2 limes, juice of
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 garlic cloves, chopped
1 teaspoon fresh ginger, grated
3 tablespoons fresh cilantro, chopped
4 teaspoons crushed red pepper flakes (optional)
1/4 cup chopped chives (optional)

Steps:

  • Cook chicken in skillet, approximately 2-3 minutes per side.
  • Take chicken out of skillet and set aside.
  • In small bowl, dissolve corn starch in 2 T. milk.
  • Stir in remaining milk and add to skillet.
  • Cook for 1 minute, or until thick and bubbly.
  • Reduce heat to low.
  • In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
  • Stir into milk mixture until smooth.
  • Add chicken, chives, and cilantro.
  • Toss with pasta and enjoy!

THAI PEANUT CHICKEN



Thai Peanut Chicken image

Salsa and peanut butter "Thai" a whole new look and flavor to everyday chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 8

1 cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2 cups Old El Paso™ Thick 'n Chunky hot salsa
1/2 cup peanut butter
1/4 cup lime juice
2 tablespoons soy sauce
2 teaspoons grated gingerroot
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
  • Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
  • Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 415, Carbohydrate 11 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 790 mg

PEANUT (OR PEANUT BUTTER) GINGER CHICKEN



Peanut (Or Peanut Butter) Ginger Chicken image

Delicious flavorful chicken dish that is as fast and easy to make as it is tasty! All amounts are approximate and can be tweaked to suit your tastes, I typically make a little more of the sauce. This recipe is originally from Jaylene at Nibbledish.com, I've changed the amounts to what I use for a family of 4.

Provided by JayDubs

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs chicken breasts
4 tablespoons peanut butter (Creamy or Chunky)
3 tablespoons soy sauce
3 tablespoons white vinegar
3 tablespoons brown sugar
1 tablespoon olive oil, plus some (for cooking)
3 -4 garlic cloves
2 tablespoons ginger
salt and pepper
water (optional)
parsley flakes (optional) or fresh parsley (optional)
sesame seeds (optional)

Steps:

  • In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
  • Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
  • Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
  • In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
  • Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
  • Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.

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