I need a great recipe for chicken with a peanut sauce and / or peanuts?

1) Chicken Satay with Peanut Sauce





Marinade:


1 cup plain yogurt


1 teaspoon freshly grated ginger


1 teaspoon minced garlic


1 tablespoon curry powder


1 1/2 pounds skinless, boneless chicken breasts, cut into strips


20 wooden skewers, soaked in water 30 minutes


Vegetable oil, for grilling


Butter lettuce leaves


Fresh cilantro leaves


Peanut sauce, recipe follows








Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.


Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.








Peanut Sauce:


1 cup smooth peanut butter


1/4 cup low-sodium soy sauce


2 teaspoons red chili paste, such as sambal


2 tablespoons dark brown sugar


2 limes, juiced


1/2 cup hot water


1/4 cup chopped peanuts, for garnish





Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.


Yield: 3 cups








2) Thai Chicken Wrap with Spicy Peanut Sauce :-





3 (6-ounce) chicken breasts


1 tablespoon soy sauce


1 tablespoon vegetable oil


1 tablespoon grill seasoning


Salad:


1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle


2 cups fresh bean sprouts


1 cup shredded carrots, available in pouches in produce department


3 scallions, sliced on an angle


12 leaves basil, chopped or torn


3 tablespoons chopped mint leaves (4 sprigs)


1 tablespoon sesame seeds


2 teaspoons sugar


2 tablespoons rice wine vinegar or white vinegar


Salt





Spicy peanut sauce:


1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated


2 tablespoons soy sauce


1 tablespoon rice wine vinegar or white vinegar


1/4 teaspoon cayenne pepper


2 tablespoons vegetable oil


4 (12-inch) flour tortilla wraps








Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.


Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.





Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.





Slice cooked chicken on an angle. Toss with veggies and herbs.





In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.





Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling











3) Chicken With Hot Peanut Sauce Recipe:-





Ingredients:


1 tablespoon peanut oil


1 1/2 teaspoon minced garlic


1 1/2 teaspoon rice vinegar


1 1/2 teaspoon soy sauce


1 1/2 teaspoon fresh ginger root


1/2 tablespoon sesame oil


1/4 cup chicken broth


2 ounces cooked boneless chicken breast -- sliced


2 tablespoons sherry


1 tablespoon smooth peanut butter PLUS';PLUS'; means this ingredient in addition to the one on the next line, often with divided uses


1 1/2 teaspoon smooth peanut butter


3/4 cup vermicelli -- cooked


1 1/2 teaspoon minced scallions








Directions:





Heat peanut oil over high heat; add garlic and ginger and saute briefly. Add remaining ingredients except chicken, vermicelli and scallions. Bring to a boil. Reduce heat to low and cook, stirring constantly until sauce is smooth and thickened.





Add chicken and stir until well heated. Pour over pasta. Sprinkle with scallion (crushed peanuts on top are good).





This recipe for Chicken With Hot Peanut Sauce serves/makes 1











4) Tempura Chicken with Roasted Peanut Sauce:-





10 ounces boned and skinned chicken breast





1 small piece of ginger, peeled and grated





Tempura batter:


1 cup all-purpose flour


1 tablespoon baking powder


1-1/4 cups water


1 to 1-1/2 teaspoons cayenne pepper


Salt


Peanut oil for frying





Peanut sauce:


1 cup peanut butter


1/4 cup peanuts


1 tablespoon Thai curry paste (see Note)


1 cup ginger vinegar (see Note)


3 to 4 sprigs of cilantro, chopped





Cut the chicken breast into 24 strips, 3-by-1-inch. Arrange on a large platter or baking tray and sprinkle with grated ginger. Refrigerate for one hour.





To prepare the batter, in a small bowl, sift together the flour and baking powder. Whisk in the water until the batter is smooth. Season with cayenne and salt to taste. Keep cold.





To prepare the sauce, place peanuts on baking sheet and bake in a 350-degree oven until toasted, about 10 minutes. Let cool, then combine peanut butter, peanuts, Thai curry paste and ginger vinegar in a blender and puree. Add cilantro and blend just to incorporate. Set aside.





In a deep, heavy saucepan, wok or deep-fat fryer, heat three inches of oil to 350 degrees.





Dip each piece of chicken into the batter and coat well. Carefully place one or two in the hot oil and cook until golden brown, about 2 minutes. Remove with a slotted spoon or flat strainer and drain on a paper towel. Keep warm.





When ready to serve, skewer chicken pieces with sandwich picks.





To serve, pour the sauce into a small serving bowl. Arrange the skewers around the bowl and serve immediately.





Note: Thai curry paste is available in Asian specialty markets. Ginger vinegar can be found at specialty markets, or you can substitute rice vinegar.





Nutrition facts per skewer: 136 calories, 9 g fat, 2 g saturated fat, 10 mg cholesterol, 7 g carbohydrates, 7 g protein, 33 mg sodium, 1 g fiberI need a great recipe for chicken with a peanut sauce and / or peanuts?
Skewer pieces of chicken on ';skewers'; and dip in peanut sauce.I need a great recipe for chicken with a peanut sauce and / or peanuts?
www.allrecipies.com


Great site
Do a Google search for Kung Pao chicken, spicy and delicious.





'nuff said?
I have an excellent recipe I found on the internet. I have actually made it and it was great.





INGREDIENTS:


1 boneless, skinless chicken breast


1 tablespoon light soy sauce





PEANUT SAUCE


1 1/2 tablespoons trans-fat free peanut butter


1/4 teaspoon garlic powder


1/2 tablespoon fresh lemon juice


1/2 tablespoon light soy sauce


1/4 packet sugar substitute


1 1/2 tablespoons water


sprinkle of cayenne pepper to taste





DIRECTIONS:


To make peanut sauce: Place the ingredients in a bowl and stir well. Microwave for 30 seconds.


Pound chicken breasts between pieces of plastic wrap to a uniform thickness. Rub each breast with about 1 tablespoon of light soy sauce. Then season both sides of each breast with a couple pinches of salt and pepper. Place in a skillet and grill a couple minutes per side. Remove and cut into strips or cubes and thread onto skewers. Dip into peanut sauce and enjoy.





It serves 2.
http://www.cookinglight.com





I sugest search chicken with peanuts,


and youll probably get alot of results.
Living in Poland, I prefer the ';old style';; you might like this:


Buy a whole chicken (e.g. a broiler), either fresh or deep-frozen (remove plastic wrapping, thaw, uncovered, in the fridge overnight, or in COLD water) - wash thoroughly under cold, running water - drain off the water, no need to pat dry. Season the cavity with salt, pepper (freshly ground green pepper is GREAT!), a little granulated garlic (or fresh, home-made garlic butter!GREAT!!!), and a fair amount of dried tarragon. If you want, you can add a little dried, ground ginger (not REALLY necessary ...). Stuff with peach halves (canned - don't drain the syrup!!!), cut into quarters or pieces. Close the cavity with toothpicks (or stainless steel needles), season the outside with salt, some granulated garlic (if you like), and pepper. Place in a deep casserole, covered (loosely with aluminum foil if you have no lid), put into the oven, preheated to 320 F / 180 C, roast COVERED for 30 minutes, then remove covering. Add about one cup of chicken broth, just pour the stuff unceremonously over the bird, continue baisting frequently (every other five minutes or so). Roast for about another 15 to 20 minutes, evenly pour some of the peach syrup (from the can) over the chicken, reduce heat to about 220 F / 120 C, roast uncovered for another 10 minutes. On the stove, heat up some oil (or lards) in a medium-sized pan until rather hot, not TOO hot, though - shouldn't smoke!!! Add a finely chopped small onion - or scallop, if you prefer -, cook on low to medium until tender, then add a generous tablespoon of plain peanut butter, stir vigorously! Reduce heat to low, let simmer while you remove the chicken from the oven. Place the chicken onto a platter, cut into servings, pour the drippings into the pan, stir until smooth and well-blended, let simmer while you mix about a teaspoon of corn (or potatoe) starches with a little less than one cup of full milk or rich cream. Add to the pan, bring to a boil, stir vigorously all the time. Once your peanut sauce comes to a boil, immediately turn off the heat - remove from the stove if yours is the electric type!. Stir in some fresh, rich cream. Together with plain, pan-fried, or mashed potatoes (cook skinned potatoes with salt, pour off the water - or steam 'em!; mash, add a pinch of sugar, salt to taste (if steamed), ground nutmeg, freshly ground pepper, and full milk or rich cream, if you prefer - or any mixture of milk and cream!) - or rice - and sweet corn, seasones with a pinch of salt, a little - never too much! - freshly ground pepper, and some tarragon; this should serve about 4 rather HUNGRY people.


I LOVE cooking, and even my wife likes this recipe ... though it's only ONE way of preparing chicken with peanut sauce! If you'd like to know more, please feel free to contact me at axelwurl@yahoo.com. Have a nice dinner %26amp; a nice day!