Best Peanut Chicken With Jasmine Rice Recipes

PEANUT CHICKEN WITH JASMINE RICE

Peanut Chicken With Jasmine Rice image

This is a dish you will probably need to play around with as everyone has different tastes for peanut chicken, I suggest you start with the ingredient amounts stated in this recipe and mabey adjust slightly to taste, you will know after you make this dish a few times how you prefer it. You also might want to add in a tablespoon or two of fresh cilantro. Adjust the cayenne to desired heat level that you like. I would suggest to prepare the peanut sauce before you start cooking the chicken thighs.

Provided by Kittencalrecipezazz

Categories Chicken

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon peanut oil (or use chili oil)
1 lb boneless skinless chicken thighs (cut into bite-size pieces, or use chicken breast)
1 red bell pepper (seeded and chopped, do not use green bell pepper)
1/3 cup chopped dry roasted peanuts
2 green onions, chopped (more for garnish)
2 -3 tablespoons chopped fresh cilantro (optional or to taste)
cooked jasmine rice (use any amout desired)
1 1/2 cups chicken broth
2 teaspoons soy sauce (can use a bit more)
3 teaspoons sugar
1 tablespoon minced fresh garlic (or to taste)
1/8-1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons minced fresh ginger (can use more)
1 tablespoon cornstarch
3 -4 tablespoons smooth peanut butter
salt (to taste)

Steps:

Heat peanut oil in a wok over medium heat.
Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through.
Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes).
For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined.
Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened.
Add/mix in peanuts.
Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).

Nutrition Facts : Calories 529.1, Fat 31.9, SaturatedFat 5.9, Cholesterol 125.9, Sodium 1017.3, Carbohydrate 20.3, Fiber 4.2, Sugar 9.1, Protein 43.5

CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 21

Ingredients

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves

Steps:

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

JASMINE RICE WITH PEANUTS AND SCALLIONS

Jasmine Rice with Peanuts and Scallions image

Categories Herb Nut Rice Side Quick & Easy Peanut Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 cups jasmine rice (13 oz)
2 cups water
1 cup reduced-sodium chicken broth
1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped
2/3 cup thinly sliced scallion greens

Steps:

Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.

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