Best 7 Chicken Smothered In Peanut Sauce Recipes

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**Tantalize your taste buds with a culinary journey to the heart of Southeast Asia with our delectable Chicken Smothered in Peanut Sauce recipe!**

Embark on a flavor-packed adventure as we present a symphony of textures and aromas that will leave you craving for more. Succulent chicken pieces are lovingly marinated in a blend of aromatic spices, ensuring every bite bursts with savory goodness. The star of the show is the velvety peanut sauce, a captivating fusion of creamy peanut butter, rich coconut milk, and an array of tantalizing seasonings. This irresistible sauce generously coats the chicken, creating a harmonious balance of sweet, savory, and nutty flavors.

Accompanying this delightful main course are two equally enticing recipes: a vibrant medley of stir-fried vegetables and a fluffy steamed jasmine rice. The stir-fried vegetables, featuring crisp bell peppers, succulent broccoli florets, and tender carrots, add a delightful crunch and vibrant colors to the plate. The steamed jasmine rice, with its light and fluffy texture, serves as the perfect canvas to soak up the delectable peanut sauce.

Prepare to embark on a culinary expedition that promises to transport your senses to the bustling streets of Southeast Asia. With our comprehensive guide, you'll мастер the art of creating this tantalizing dish in the comfort of your own kitchen. So, gather your ingredients, ignite your culinary passion, and let's embark on this delectable journey together!

Let's cook with our recipes!

CHICKEN WITH PEANUT SAUCE



Chicken with Peanut Sauce image

Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup water
2 tablespoons creamy peanut butter
4 teaspoons white wine vinegar
4 teaspoons reduced-sodium soy sauce
Dash crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons canola oil
1 cup hot cooked rice
Thinly sliced green onions, optional

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.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN SMOTHERED IN PEANUT SAUCE



Chicken Smothered in Peanut Sauce image

I think next time I'd try only one can of tomatoes. We couldn't taste the peanut butter and had a zillion tomato pieces left over. Without rice or barley, each serving has 273 calories, 32 g protein, 17 g carbohydrate, 10 g fat (2 g sat fat), and 5 g fiber

Provided by wife2abadge

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 onion, chopped
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (15 ounce) can diced tomatoes, drained and juices reserved
3 tablespoons peanut butter
1/4 cup packed fresh cilantro
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
hot cooked brown rice or cooked barley

Steps:

  • Coat a large skillet with nonstick spray and warm over med-high heat.
  • Add the onion and cook, stirring, for 5 minutes, or til softened.
  • Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.
  • Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes.
  • Blend til smooth.
  • Pour over the chicken and add the tomatoes.
  • Bring to a boil over high heat.
  • Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.

Nutrition Facts : Calories 242.7, Fat 7.7, SaturatedFat 1.7, Cholesterol 68.4, Sodium 654.8, Carbohydrate 12.5, Fiber 2.7, Sugar 6.3, Protein 31.5

CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE



Chicken Stir-Fry with Spicy Peanut Sauce image

"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1/2 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon sesame oil
1 knob ginger, grated (to equal about 1 tablespoon)
5 large cloves garlic, grated
1 pound boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
12 to 15 small red radishes, quartered, plus 1 loose cup radish greens, coarsely chopped
1 large red bell pepper, cored, seeded and cut into 1/2-inch-thick strips
1 cup frozen peas
Zest and juice from 1 small lime

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.

CHICKEN SMOTHERED IN PEANUT SAUCE



Chicken Smothered in Peanut Sauce image

One of our family's favorite dinner recipe! Serve with steamed rice and a salad.

Provided by Nikki 66RQS

Categories     Chicken

Time 35m

Number Of Ingredients 10

1 medium yellow onion
4 - 6 medium chicken breasts, boneless and skinless, cutlets
1/4 tsp smoked sweet paprika
1 can(s) diced tomatoes, drained and juices reserved (15 ounce-can)
3 Tbsp peanut butter, creamy and natural
1/4 c cilantro, fresh
2 clove garlic, smashed and diced
1/4 tsp red pepper flakes
c cooked rice (brown or white)
salt and pepper to taste

Steps:

  • 1. Coat a large skillet with nonstick spray and warm over med-high heat. Add the onion and cook, stirring, for 5 minutes, or til softened. Add the chicken to the skillet and cook 3-4 minutes on each side or til browned.
  • 2. Meanwhile in a blender combine the reserved tomato juice, salt, paprika, pepper, peanut butter, cilantro, garlic, and red-pepper flakes. Blend til smooth. Pour over the chicken and add the tomatoes.
  • 3. Bring to a boil over high heat. Reduced heat to low, cover, and simmer for 25 minutes. Serve over rice or barley.

CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE



Contest-Winning Chicken with Mushroom Sauce image

It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 teaspoons cornstarch
1/2 cup fat-free milk
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 medium onion, thinly sliced
1/4 cup sherry or chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

PEANUT BUTTER CHICKEN



Peanut butter chicken image

The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 13

2tbsp vegetable oil
8 skinless boneless chicken thighs, cut into chunks
1 onion, finely chopped
3 garlic cloves, crushed
2 red chillies, finely sliced (deseeded if you don't like it too hot)
2tsp fresh ginger, grated
2tbsp garam masala
100g smooth peanut butter
400ml coconut milk
400g can chopped tomatoes
coriander , ½ roughly chopped, ½ leaves picked
roasted peanuts, to serve
cooked basmati rice, to serve

Steps:

  • Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
  • Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
  • Serve with the remaining coriander, roasted peanuts and rice, if you like.

Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and make the cooking process go more smoothly.
  • Use a large skillet: This will give you plenty of room to cook the chicken and vegetables without overcrowding the pan.
  • Cook the chicken in batches: If you're cooking a lot of chicken, don't try to cook it all at once. Cook it in batches so that the chicken has room to brown and cook evenly.
  • Don't overcook the chicken: Chicken is a delicate meat, so it's important not to overcook it. Cook it until it is cooked through but still juicy.
  • Use a flavorful peanut sauce: The peanut sauce is what really makes this dish special. Make sure to use a peanut sauce that has a lot of flavor. You can find a good recipe for peanut sauce online or in a cookbook.
  • Serve the chicken with rice or noodles: This dish is traditionally served with rice or noodles. You can also serve it with vegetables, such as steamed broccoli or stir-fried vegetables.

Conclusion:

Chicken smothered in peanut sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve to guests. The peanut sauce is creamy, flavorful, and slightly spicy. It is the perfect complement to the tender chicken and vegetables. This dish is sure to be a hit with everyone who tries it.

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