peanut chicken

Peanut-Braised Chicken Breasts cook in an Asian-inspired gingery, slightly spicy peanut sauce served with a limey cabbage carrot salad.

Peanut-Braised Chicken Breasts

small red cabbage (shredded (about 4 1/2 cups))

carrots

limes (halved)

olive oil

tsp kosher salt

small organic boneless skinless chicken breasts ((about 6 oz each))

Pepper (to taste)

water

peanut butter (natural no sugar

tbsp Sriracha chili sauce (plus more for serving)

tbsp grated ginger

garlic (grated)

brown rice rice

cilantro (optional for garnish)

Mix the cabbage and carrots with the juice of 1 lime, 1 tsp olive oil, and 3/4 tsp salt. Taste and add the juice of up to another half lime if you like. Let marinate while you make the chicken.

Season the chicken with the remaining 3/4 tsp salt and pepper.

Heat a large nonstick skillet over medium-high heat until hot.

Add the remaining 1 tsp oil and the chicken and cook until the chicken is golden on one side, about 5 minutes.

Flip the chicken and add the water, peanut butter, Sriracha, ginger, and garlic.

Bring to a boil and use your spatula to help dissolve the peanut butter.

Reduce the heat and simmer, flipping the chicken occasionally to baste it and stir the sauce around, until the chicken is cooked through and the sauce has reduced, about 20 minutes, depending on the size of your chicken breasts.

Let the chicken rest for 5 minutes then slice.

Juice the last lime half into the peanut sauce and stir so the sauce smooths out again.

Divide the vegetables among four plates, top each with sliced chicken, spoon the peanut sauce over, and serve with rice on the side.

Garnish with cilantro.

This can be made on either the stove or in the crockpot. The stove is the super quick 30 minute version and the crockpot is the throw everything in, walk away for six hours and come home to dinner version. Both are just as good!

Thai Peanut Chicken and Ramen Noodle Soup

peanut oil

chicken thighs

ginger (grated (you may add more to your liking))

garlic (minced

sweet potato (chopped (skin removed if desired))

red peppers (thinly sliced)

cremini mushrooms (sliced)

thai red curry paste

smoked paprika

coconut milk (14)

chicken broth

soy sauce

fish sauce

peanut butter

lime (juiced)

brown sugar

peanuts (for serving)

cilantro (for serving)

To make this on the Stove: Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cooked through. Carefully remove the chicken from the pot.

Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers. Cover and cook 8-10 minutes or until the sweet potato is tender. Add the mushroom and cook 5 more minutes. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.

In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.

Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until the peanut butter has been fully incorporated into the soup. Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).

Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.

To make this in the crockpot add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl. Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.

During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes). Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts.

It. Is. PERFECT. Like the best light, fast, simple and healthy weeknight, summertime meal.

30 Minute Sweet Thai Chili Peanut Chicken and Grilled Pineapple Stir Fry.

sweet thai chili sauce

rice vinegar

fish sauce (optional (but so good!))

gresh ginger (grated)

juice of 1 lime

boneless skinless (chicken, cubed)

red bell pepper (sliced)

carrots (shredded)

edamame

basil (chopped)

pineapple

[sesame rice | https://www.halfbakedharvest.com/30-minute-korean-beef-toasted-sesame-rice/] or [coconut rice | https://www.halfbakedharvest.com/simple-summertime-basil-chicken-curry-coconut-ginger-lime-rice/]

In blender, combine the soy sauce, sweet thai chili sauce, peanut butter, rice vinegar, thai red curry past, fish sauce, ginger, garlic and juice of 1 lime. Blend until smooth and combined.

Heat a large wok or skillet over high heat. Drizzle the pan with a little peanut oil and once hot, add the chicken in a single layer, stirring once or twice until cooked through, about 5 minutes. Once the chicken is cooked, add another drizzle of peanut oil to the pan and then add the red pepper. Continue cooking for 3-5 minutes. Next add the carrots and edamame.

Slowly stir in about 1/2-3/4 of the sauce and bring to a simmer, cook until thickened, about 5 minutes. Remove from the heat. Stir in the basil.

Meanwhile, heat the grill or a grill pan to high. Once hot, brush the pineapple with a little peanut oil and sear on both sides, about 3-4 minutes per side. Remove from the grill.

Divide the rice among plates and or bowls. Top with stir fry + pineapple. If desired serve with fresh red chili pepper slices, basil and limes. Serve with any extra stir fry sauce. Enjoy!

Want a simple, healthy, and guaranteed to please dinner recipe? This delicious Saucy Peanut Chicken is it. Healthy chicken breasts and veggies are cooked in an easy to make and super flavorful peanut sauce. Serve it over rice or low carb cauliflower rice (my fav!) for a quick weeknight dinner!

Saucy Peanut Chicken

chicken breasts (cubed)

coconut oil

bell peppers

broccoli

peanuts and sesame seeds (to serve)

soy sauce (gluten-free, if needed)

lime juice (from 1 ½ limes)

red curry paste

rice wine vinegar

garlic (very finely minced)

ginger

cook the chicken

Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.

Saucy Peanut Chicken with Broccoli and Peppers Step 1

make sauce

While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl.

Saucy Peanut Chicken with Broccoli and Peppers Step 2

combine

Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.

Saucy Peanut Chicken with Broccoli and Peppers Step 3

serve

Serve the chicken with some crushed peanut and sesame seeds over top and dig in!

Saucy Peanut Chicken with Broccoli and Peppers Step 4

https://content.jwplatform.com/videos/5aPgkTlE.mp4

Want a simple, healthy, and guaranteed to please dinner recipe? This delicious Saucy Peanut Chicken is it. Healthy chicken breasts and veggies are cooked in an easy to make and super flavorful peanut sauce.

Saucy Peanut Chicken with Broccoli and Peppers

Chicken thighs cooked in a spicy Thai style peanut butter sauce. If you like satay chicken, you&#039;ll LOVE this. It takes moments to whisk up the spicy peanut butter sauce and just around 40 minutes to bake. Sprinkle with spring onions, fresh red chilli and more peanuts and congratulate yourself on making such a delicious one pan chicken recipe. Mmmm!

Easy Peanut Butter Chicken Recipe (Thai Style)

coconut milk

chicken stock

cornflour ((US = corn starch))

garlic (crushed)

ginger ((thumb-width piece, at least) peeled and finely chopped)

honey

chilis (small red (increase to 3 if you like, remove the seeds

spring onions ((US = scallions/salad onions), chopped finely)

peanuts

red chili (or increase to 2, chopped finely (or serve more on the side if you like))

lime wedges

rice or rice noodles (to serve)

Preheat oven.

Blend soy sauce, coconut milk and stock into peanut butter.

Slowly blend the soy sauce into the peanut butter in a jug or medium bowl, then blend in the coconut milk &amp; stock/corn flour.

Add rest of sauce ingredients.

Stir in the minced garlic, chopped ginger, honey, rice vinegar and chopped chilis.

Put chicken in dish and pour sauce over.

Arrange the chicken thighs in a large baking dish (A medium round baking dish, or a 9 x 12 inch rectangular one), then pour the sauce all over them.

Cover and bake. Uncover and spoon sauce over for last 10 minutes.

Cover with aluminium foil and bake for about 40 minutes or until the chicken is cooked through and the sauce bubbling and thickened a little. 10 minutes before the end of the cooking time, remove the foil, spoon the sauce all over the chicken again and then return to the oven uncovered.

Serve chicken with rice or noodles.

Spoon the chicken and sauce into individual bowls over rice or rice noodles (or into one nice larger serving dish with a separate bowl of rice/noodles).

Sprinkle over toppings and enjoy.

Sprinkle the spring onions, peanuts and remaining chili over. Eat immediately with lime wedges and poppadoms/naan bread if you like. Also serve extra chilis on the side if you like.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627269848/lq2sv6cihdghscrqewuc.mp4

This peanut butter chicken is basically chicken thighs baked in a Thai style peanut satay sauce and sprinkled with colourful toppings. All in one pan, so it's perfect for easy entertaining.

One-pan peanut butter chicken (Thai style)

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Top Tags

Peanut-Braised Chicken Breasts

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The most viewed peanut chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine