Best Chinese Peanut Chicken Recipes

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING

Steps:

• Fill a large saucepan three-fourths full with water and bring to a boil.
• Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
• Simmer, uncovered, until tender, 20 to 25 minutes.
• Drain and let cool.
• Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
• Refill the large saucepan three-fourths full with water.
• Bring to a boil over high heat and add the salt.
• Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
• When the water comes to a second boil, boil for 1 minute longer.
• Pour the noodles into a colander and rinse thoroughly with cold running water.
• Drain thoroughly and transfer to a large bowl.
• Toss with the peanut oil to keep the noodles from sticking together.
• Set aside.
• If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
• If using black sesame seeds, leave them untoasted.
• In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
• Arrange the cooked noodles in a wide shallow bowl.
• Scatter the cucumber over the noodles and top with the chicken mixture.
• Cover and refrigerate until ready to serve.
• To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
• When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
• Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
• Remove from the heat and let cool to lukewarm.
• Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
• Serve immediately.

CHINESE CHICKEN SALAD WITH PEANUT BUTTER DRESSING

Steps:

• To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
• To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing.
• I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy!
• Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.

BOBBY FLAY'S CHINESE CHICKEN SALAD W/ RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl.
• Season with salt and pepper, to taste.
• Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
• Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
• Drizzle with chili oil, if desired.
• Garnish with grilled lime halves.

CHINESE PEANUT CHICKEN

Steps:

• Fry garlic and ginger on medium-high heat until beginning to brown. Add green onion and let fry for half a minute.
• Add chicken cubes and turn up the heat to high, stir-frying until opaque.
• Turn heat back down to medium. Toss in peanuts and soybean paste, stirring to coat.
• Sprinkle sugar over the mixture and stir for a minute or two longer.
• Serve with rice.
• *If your peanuts are not roasted, put them in an oven preheated at 350 for 15-20 minutes. Stir once before done. Take them out before completely roasted because they continue to cook once out of the oven.

CHINESE CHICKEN NOODLE SOUP WITH PEANUT SAUCE

Steps:

• Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.
• Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.

CHINESE CHICKEN SALAD WITH PEANUT SESAME DRESSING

Steps:

• Combine dressing ingredients and set aside. Slice chicken into long thin strips. Just before serving, toss together chicken, onions, lettuce and dressing. Top with fried wontons or chow mein noodles and gently toss again. Recipe may be doubled.

CHINESE CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Chicken: Place chicken in 2 quart pan with onion, ginger, sherry, salt, sugar and water. Bring to a boil, then cover and simmer for 20 minutes. Remove and let cool until it is cool enough to handle (save broth for a soup). Shred meat in long shreds. Sauce: Stir together peanut butter and salad oil until well mixed and looks creamy. Add soy sauce, sugar, vinegar, sesame oil and cayenne pepper. Gently fold in green onions and cilantro. Assembly: Arrange shredded chicken over lettuce and dress with peanut sauce. Serve and enjoy.

CHINESE CHICKEN SALAD WITH SESAME PEANUT VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Season water with salt, bring to a simmer.
• Simmer chicken breasts for 10 minutes, then turn off stove top and let set for 5 minutes.
• Remove chicken and allow to cool.
• When it is cooled off, shred chicken and discard bones and skin.
• For dressing, combine all ingredients with a whisk until smooth.
• In a large bowl, combine all the salad ingredients and dress with just enough vinaigrette to lightly coat.
• Do not over overdress.
• Season with salt and pepper as needed.
• Enjoy!

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

CHINESE CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Prepare Crispy Wonton Strips and Warm Peanut Dressing, using reserved pineapple juice for the dressing recipe. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute drain. Immediately rinse with cold water drain. Cut pea pods in half. Toss romaine, pea pods, bell pepper and pineapple. Divide among 4 plates. Top with chicken, peanut dressing and green onions. Garnish with wonton strips.Crispy Wonton Strips1 tablespoon water1 tablespoon soy sauceDash of garlic powder12 wonton skinsSesame seed, if desiredHeat oven to 350°. Spray cookie sheet with nonstick cooking spray. Mix water, soy sauce and garlic powder brush on wonton skins. Cut each skin into 3/8-inch strips. Place strips on cookie sheet. Sprinkle with sesame seed. Bake 6 to 8 minutes or until golden brown cool.Warm Peanut Dressing1/3 cup unsweetened pineapple juice1/4 cup water1 1/4 teaspoons ground coriander1 teaspoon cornstarch2 cloves garlic, finely chopped2 tablespoons creamy peanut butter1 1/2 tablespoons cider vinegar2 teaspoons soy sauce1 1/2 teaspoons grated gingerrootHeat all ingredients to boiling in 1-quart saucepan, stirring constantly. Stir until smooth remove from heat. Let stand 5 minutes.1 Serving: Calories 285 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 25mg Sodium 650mg Carbohydrate 39g (Dietary Fiber 4g) Protein 20g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHINESE PEANUT CHICKEN RECIPE

Steps:

• combine dry ingredients and coat the chicken with the mixture. sauté the chicken until almost done then add onions and peppers and stir fry until veggies are beginning to soften. Mix in the pre-cooked white rice and top with peanut sauce if desired.