Time 25m Yield 4 Number Of Ingredients 9 Steps:
Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.
Time 25m Yield 2 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Time 8h7m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth. Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat. Refrigerate 8 hours or overnight. Preheat grill to medium hot. Remove the chicken breasts from the marinade; throw away the marinade. Grill chicken breasts 5-7 minutes on each side or until done.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Fry the onion in the oil until soft. Add the garlic and curry powder and fry for 2 minutes. Add the chicken and cook for 5 minutes or until juices run clear. When the chicken is cooked, add the honey, peanut butter and stock. Combine well. Simmer for 10 minutes until the sauce is thick. Serve over rice.
Yield 8 servings Number Of Ingredients 22 Steps:
WASH, trim and pound chicken to flatten to a consistent thickness. MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade. PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator. When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken. REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center. SPOON peanut sauce over hot chicken and sprinkle with cilantro.
Time 40m Yield 4 servings Number Of Ingredients 16 Steps:
In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside. Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt. Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
Time 40m Number Of Ingredients 9 Steps:
Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes. While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Drain tomatoes, reserving juice. In food processor bowl with metal blade, place reserved juice, peanut butter, cilantro leaves, garlic, salt and pepper flakes. Cover; process with on-and-off pulses until mixture is pureed. In medium bowl, combine cumin and cinnamon. Add chicken; toss to coat. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; cook 5 minutes, turning occasionally, until chicken is light golden brown. Stir in tomatoes and peanut butter mixture. Heat to boiling. Reduce heat to low; simmer uncovered 5 minutes to blend flavors.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes. Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Time 45m Yield 6 servings Number Of Ingredients 9 Steps:
Sprinkle chicken with pepper. Melt butter in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add dressing, peanut butter and sriracha sauce to skillet, stirring to scrape up any browned bits. Bring to simmer, stirring until smooth. Stir in lime zest and juice. Serve chicken topped with sauce; sprinkle with nuts and onions.
