Thai peanut chicken recipe
Thai Peanut Chicken Instant Pot recipe consists of an incredible smooth, slightly spicy peanut butter sauce & juicy chunks of chicken. You can make this easy instant pot Thai peanut butter chicken under 30 mins. Our homemade spice mix is what takes this spicy Thai peanut chicken curry to the tops. You can make this recipe as spicy as you want or as mellow as you want. Better than any restaurant this Thai Peanut butter chicken is a keeper for sure.
Get Full Written Recipe with ingredients measurements & lots of tips here:
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Chicken Broccoli Stir Fry (extra saucy!)
This is a quick and easy recipe for a Chicken Broccoli Stir Fry that has just about the least number of ingredients you can get away with but still deliver a dish that stacks up to the best Chinese takeout.
It's a big batch stir fry, and extremely saucy - because broccoli florets are a sponge for sauce plus I need extra for rice soaking. It's essential!
Peanut Chicken | Cooksmart | Sanjeev Kapoor Khazana
This delicious chicken recipe is inspired by South Asia. Its rich, spicy, delicious curry compliments the tender chicken completely, making this a must-try recipe.
PEANUT CHICKEN
Ingredients
400 gms boneless chicken, cubed
1 tbsp peanut butter
2 medium onions
2 tbsps oil
10-15 curry leaves
5-6 garlic cloves
¼ tsp turmeric powder
½ tsp cumin powder
¾ tsp red chilli powder
2-3 green chillies, slit
1 cup coconut milk
2 medium tomatoes
Salt to taste
Method
1. Quarter onions and cop them roughly in a chopper.
2. Heat oil in a non-stick pan, add curry leaves and onions and saute till soft.
3. Crush garlic cloves and add and saute for 1 minute. Add 2 tbsps water so that the masala does not burn.
4. Add chicken, turmeric powder, cumin powder, red chilli powder and green chillies and saute for 2-3 minutes.
5. Add peanut butter and coconut milk and mix well. Add ¼ cup water and mix and cook till chicken is done.
6. Cut the tomatoes into 12 pieces each and add them to the pan. Add salt, mix well and cook till tomatoes soften slightly.
7. Transfer into a serving bowl and serve hot.
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Chicken and Broccoli Sheet Pan Dinner with Peanut Sauce
Download the Recipe PDF at
Chicken and Broccoli Sheet Pan Dinner with Peanut Sauce
Serves 4
Ingredients:
1 Tbsp. packed brown sugar
¼ cup plus 2 Tbsp. creamy peanut butter (commercial or natural)
1 Tbsp. sesame oil
¼ cup low-sodium soy sauce
1 Tbsp. chili sauce
1 Tbsp. rice vinegar
¼ cup warm water
1 Tbsp. lime juice
4 cups broccoli florets
1 pound chicken breast or chicken thighs, sliced into 1-inch cubes
Directions:
1. Preheat the oven to broil, with the top rack about 4 inches from the heat. Line a sheet pan with aluminum foil.
2. In a small bowl combine the brown sugar, peanut butter, sesame oil, soy sauce, chili sauce, vinegar, water, and lime juice. Mix until smooth. Set aside about ¼ cup of the peanut sauce for serving.
3. Arrange the broccoli and chicken on the sheet pan. Drizzle the sauce over and gently toss to coat.
4. Broil for 10–12 minutes. Watch the pan closely to keep it from burning and flip the chicken and broccoli half way through. Cook until the chicken is cooked through and the broccoli is tender.
5. Serve with the reserved dipping sauce.
Note: this goes well served over brown rice, cauliflower rice, or soba (buckwheat noodles).
ALL RIGHTS RESERVED © 2018 Molly Morgan
Chicken Dinner Idea | Spicy Peanut Chicken Broccoli Spaghetti Stir-Fry
- This chicken dinner idea is so delicious that guarantee people can’t stop eating and praising it. It has Chinese flair, great nutrients, awesome look and wonderful flavor. The spicy peanut chicken broccoli spaghetti stir-fry will be another best recipe on your list.
Chicken and Zucchini Stir-Fry with Peanuts | Kenji's Cooking Show
I had some chicken and zucchini lying around, so I stir-fried it on my outdoor wok burner (which, as I occasionally do, I fired up with the flame guard facing the wrong way and thus got some real hot hands).
It's a little similar to what they call Kung pao chicken at Panda Express (which, despite its lack of authenticity, I think is among the best fast food you can get anywhere).
Ingredients:
For the chicken:
3/4 pound chicken thigh or breast, cut into 1/2-inch dice
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine or dry sherry
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
For the Sauce:
1 tablespoon light soy sauce
1 tablespoon Chinkiang vinegar
1 tablespoon fermented black bean sauce
1 tablespoon Shaoxing wine
2 tablespoons chicken broth or water
For the Cornstarch Slurry:
1 tablespoon cornstarch
2 tablespoons water
For the Stir-Fry:
3 tablespoons vegetable, canola, or rice bran oil
1 medium zucchini, cut into 1/2-inch dice
4 cloves garlic, minced
A 2-inch knob of ginger, peeled and minced or cut into fine matchsticks
2 to 3 scallions, cut into 1-inch segments
3/4 cup of roasted peanuts
1. Combine chicken and marinade ingredients in a medium bowl and mix thoroughly with clean fingers or chopsticks. Set aside for at least 15 minutes and up to overnight (refrigerate if marinating overnight).
2. Combine sauce ingredients in a small bowl and set aside. Combine slurry ingredients in a small bowl and set aside.
3. For the Stir-Fry: have all of your ingredients ready to go near your wok. If cooking on an outdoor wok, follow along with the video. If cooking on an indoor wok, heat 1 tablespoon oil over high heat until lightly smoking. Add the zucchini and stir-fry until charred in spots but still crisp, about 1 minute. Transfer to a bowl. Add another tablespoon of oil to the wok and heat over high until smoking. Add the chicken and stir-fry until it is mostly cooked through, about 1 minute. Push the chicken to the sides of the wok and add remaining tablespoon oil to the center. Add garlic and ginger to the oil in the center and stir fry until fragrant, about 10 seconds, then toss it together with the chicken. Add scallions and peanuts, and return the zucchini to the wok.
4. Pour the sauce around the edges of the wok and stir-fry until it is nearly dry, about 1 minute. Stir the cornstarch slurry and add it a teaspoon at a time until the sauce forms a glaze that just coats the ingredients. You will probably not need all the slurry. Transfer to a serving bowl and serve immediately.