Best Thai Peanut Chicken And Rice Recipes

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

Spicy Thai Peanut Sauce With Chicken and Rice Noodles image

Make and share this Spicy Thai Peanut Sauce With Chicken and Rice Noodles recipe from Food.com.

Provided by Jordan Elwell

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup unprocessed natural creamy peanut butter
1/4 cup soy sauce
1/2 tablespoon ground ginger
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons hot chili oil (2 for moderate spicyness add (to taste)
3 tablespoons honey
4 chicken breasts
2 cups chopped broccoli
3 chopped green onions
2 shredded carrots
1 (14 ounce) package Thai rice noodles

Steps:

Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
Noodles: Cook rice noodles in water with salt, according to package instructions.
Serve chicken/vegetables over noodles with sauce poured generously on top.

Nutrition Facts : Calories 865.3, Fat 29.2, SaturatedFat 6.7, Cholesterol 92.8, Sodium 1391.3, Carbohydrate 108.4, Fiber 5.2, Sugar 17.3, Protein 41.7

THAI PEANUT CHICKEN AND RICE

Thai Peanut Chicken and Rice image

Time 40m

Number Of Ingredients 12

Ingredients

2 tablespoons oil, divided
1/2 onion, chopped
2 cloves garlic, minced
1/3 cup thinly sliced carrots
1 green pepper, chopped
1/2 teaspoon ginger
1 pound chicken, cut into bite size pieces
1 cup rice
1 can coconut milk
1/4 cup natural peanut butter
1 3/4 cup chicken broth
salt and pepper, to taste

Steps:

Heat 1 tablespoon oil over medium high heat. Add onions, garlic, carrots, pepper and ginger. Saute for 2-3 minutes or until onions and peppers are soft. Add chicken and cook for about 5 minutes until pink is gone, but not all the way since it will continue to cook. Push chicken and veggies to the side and add remaining oil and the rice. Cook for about 2 minutes until a few pieces of rice are golden brown. Place the peanut butter in the microwave for about 30 seconds to loosen, then add coconut milk and whisk together. Add the coconut milk mixture and the chicken broth to the skillet. Bring to a boil, then cover and lower heat to simmer. Simmer about 20-25 minutes until the rice is done and most of the liquid has absorbed. Serve immediately.