Best Peanut Ginger Chicken Recipes

LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE

Steps:

• Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
• Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
• Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
• Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
• Heat the grill to medium-high and oil the grate.
• Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
• Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
• Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

PEANUT (OR PEANUT BUTTER) GINGER CHICKEN

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.

CHICKEN STIR FRY WITH GINGER PEANUT SAUCE

Steps:

• In a small bowl, stir together the soy sauce, peanut butter, white wine, brown sugar, ginger, garlic and hot pepper sauce. Set aside.
• In a wok or large skillet heat oil. Add chicken and stir fry for about 3 minutes. Add carrots and stir fry 2 minutes. Add peanut sauce, peppers and snow peas.
• Stir fry until vegetables are tender but still crisp and thicken is cooked through, about 2 minutes.

GINGER PEANUT CHICKEN PASTA

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!

GINGER-LEMONGRASS CHICKEN SKEWERS WITH SPICY PEANUT DIPPING SAUCE

Steps:

• Cut the pale yellow bottom portion off the lemongrass stalk and discard the green top. Trim about 3/4 inch from the root end, then peel off and discard the tough outer layers. You should end up with a stick of only the more tender inner layers, about 1/2 inch thick and 3 inches long. Finely mince the lemongrass, along with the ginger and garlic; the pieces should be no bigger than 1/16 inch. (You can do most of this in a food processor and finish with a little hand chopping.) Put the mixture in a medium bowl and stir in the scallions, the oil, 1 tablespoon of the lime juice, 2 teaspoons of the fish sauce, and 1/2 teaspoon of the honey.
• Slice the chicken into 1/3-inch-thick strips about 1 inch wide-slice across the grain and at an angle on breasts, and with the grain on thighs. You should have about 30 strips. Add to the bowl with the lemongrass mixture, stir to coat the chicken evenly, and refrigerate for about 30 minutes.
• To make the dipping sauce, put the peanut butter in a small bowl. Stir in enough warm water to make a thick sauce (about 1/4 cup, depending on the peanut butter), then add the vinegar, chile garlic sauce, and the remaining 2 teaspoons fish sauce, 1 1/2 teaspoons lime juice, and 1/4 teaspoon honey. Taste and adjust the saltiness, heat, or acidity to your liking; thin with more water if necessary.
• Prepare a medium-hot gas or charcoal grill or heat a large grill pan. Meanwhile, thread the chicken onto the skewers. Grill the chicken, flipping once, until just cooked through, 1 to 3 minutes per side. (Alternatively, you can cook the skewers under a broiler-about 8 minutes total-but they won't brown as well.)
• Serve with the dipping sauce.

GINGER-PEANUT CHICKEN-SALAD WRAPS (COOKING LIGHT)

Steps:

• Heat oil over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
• Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

CHICKEN SKEWERS WITH PEANUT-GINGER MARINADE

Steps:

• In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours.
• Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.

BLACK PEPPER AND GINGER CHICKEN TACO WITH RED CURRY-PEANUT SAUCE AND PEANUT RELISH

Steps:

• For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.
• For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.
• For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
• To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.

PEANUT BUTTER AND GINGER CHICKEN IN A CROCK POT

Steps:

• Clean and dry chicken.
• Place in slow cooker.
• In a small bowl, whisk together rest of ingredients.
• Spoon over the chicken.
• Cover and cook on low about 5 hours or until chicken is tender.
• Serve over cooked rice.

PEANUT GINGER CHICKEN

Steps:

• Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl.
• In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper.
• Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
• In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right.
• Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains.
• Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.

PEANUT-GINGER CHICKEN WITH FRESH FRUIT SALSA

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.

SOY GINGER CHICKEN BREASTS WITH SPICY PEANUT SAUCE

Steps:

• Preheat oven to 400 degrees.
• Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange in a greased shallow baking dish just large enough to hold the breasts without crowding. Stir together the soy sauce, oil and ginger. Pour over the chicken, turning to coat. Bake for 20 minutes or until chicken is cooked through.
• For Peanut Sauce, combine peanut butter, broth, brown sugar, soy sauce, lime juice, ginger and Sriracha sauce in a small saucepan. Cook over medium heat, stirring constantly, until smooth and thickened, about 4 minutes. Lower heat and simmer, 1 minute longer. Spoon over chicken breasts and sprinkle with green onions.

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING

Steps:

• To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
• Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

AFRICAN PEANUT AND GINGER CHICKEN

Steps:

• Stir lemon juice with chicken pieces and season with salt. Set aside for 10 minutes.
• Heat vegetable or peanut oil in skillet and saute chicken until cooked through.
• Refrigerate chicken.
• Saute onions and peppers until tender in vegetable or peanut oil.
• Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes.
• Stir in tomatoes, thyme and crushed red pepper. Bring to simmer for 5 minutes.
• Add peanut butter and stir until blended. Stir in chicken stock or broth and return to simmer.
• Add cooked chicken.
• Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes).
• Remove from heat and cool.
• Freeze in bags or pans.
• Reheating: Defrost. Transfer to saucepan and heat thoroughly. Serve over rice.

GINGER PEANUT CHICKEN PASTA

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!

GINGER CHICKEN WITH PEANUT SAUCE

Steps:

• -Coat the bottom of a large skillet or wok with oil -Add chicken, carrots, onion, and other vegetables. Cook on medium-high heat until chicken is no longer pink and vegetables are tender. -Add ginger and cayenne to taste. -In a separate pot, cook noodles according to package directions, then drain and rinse with HOT water. -In a large serving bowl, combine all ingredients. Toss with peanut sauce and serve hot.

GINGER-PEANUT CHICKEN-SALAD WRAPS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up. Yield: 8 servings (serving size: 1 wrap) CALORIES 280(19% from fat); FAT 5.9g (sat 1.1g,mono 2.7g,poly 1.6g); PROTEIN 25.8g; CHOLESTEROL 49mg; CALCIUM 29mg; SODIUM 572mg; FIBER 2.4g; IRON 2.5mg; CARBOHYDRATE 30.5g Cooking Light, JUNE 2000