Best 10 Creamy Peanut Stir Fried Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of creamy peanut stir fried chicken, a mouthwatering dish that blends the richness of peanut sauce with the savory goodness of chicken. Take your taste buds on a delightful journey with this irresistible recipe, promising an explosion of flavors and textures. Prepare to discover the perfect balance of creamy, nutty, and slightly spicy sauce, all harmoniously enveloping tender and succulent chicken pieces. Whether you're a seasoned chef or a culinary enthusiast seeking a new culinary adventure, this recipe will guide you through the process of creating this delectable dish, ensuring a satisfying and memorable meal that will leave you craving for more.

Let's cook with our recipes!

CREAMY PEANUT CHICKEN



Creamy Peanut Chicken image

I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut chickens I've seen, and the spiciness of the curry paste perfectly balances out the sweetness of the peanut butter. Mild enough for kids to enjoy, plenty of flavour for the adults! Hope you try this and enjoy!

Provided by currybunny

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon peanut oil
1 tablespoon red curry paste
1 teaspoon sambal oelek or 1 teaspoon other chili sauce
1 lb chicken breast (cut into small cubes or strips)
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
3 tablespoons crunchy peanut butter
1 lemon, cut into wedges, to serve (optional)

Steps:

  • Heat oil in wok.
  • Add curry paste and sambal oelek and fry for one minute.
  • Add chicken and stir fry for around 4 minutes, or til golden.
  • Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
  • Serve on a bed of rice with lemon wedges and roti bread.
  • (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).

CHICKEN-PEANUT STIR-FRY



Chicken-Peanut Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice
3 teaspoons soy sauce
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons packed light brown sugar
2 tablespoons peanut or vegetable oil
1 2-inch piece ginger, peeled and thinly sliced
1 bunch scallions (whites roughly chopped, greens thinly sliced)
1 jalapeno pepper (red or green), seeded and thinly sliced
1 small head Napa cabbage, cored and cut into 2-inch pieces
1/4 cup roasted salted peanuts

Steps:

  • Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
  • Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
  • Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
  • Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
  • Photograph by Antonis Achilleos

QUICK PEANUT CHICKEN STIR FRY



Quick Peanut Chicken Stir Fry image

It takes just 30 minutes to put this delicious peanut-buttery stir-fry on the table. Kids will love the flavor, and adults will like how quickly it comes together. For a spicier dish, add a pinch of red pepper flakes.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 teaspoons cornstarch
3/4 cup chicken broth
1/4 cup creamy peanut butter
3 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon pepper
1-1/4 pounds boneless skinless chicken breasts, cut into strips
3 teaspoons olive oil, divided
1 cup chopped onion
1 cup thinly sliced green pepper
1 cup thinly sliced sweet red pepper
1-1/2 cups sliced fresh mushrooms
1 teaspoon minced garlic
Hot cooked rice

Steps:

  • In a small bowl, combine the first six ingredients until smooth; set aside., In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 15g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1021mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.

CONTEST-WINNING PEANUT CHICKEN STIR-FRY



Contest-Winning Peanut Chicken Stir-Fry image

Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Sesame seeds, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

SPICY PEANUT CHICKEN STIR-FRY



Spicy Peanut Chicken Stir-Fry image

This is a peanutty stir-fry. Serve over rice. If you want more sauce than this recipe makes, do not double the vinegar.

Provided by Hilary

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 12

¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon white vinegar
1 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, minced
1 red bell pepper, cut into 3/4-inch pieces
⅓ cup dry roasted peanuts
2 green onions, sliced

Steps:

  • Mix chicken broth, soy sauce, cornstarch, sugar, vinegar, and cayenne pepper together in a bowl until sauce is smooth.
  • Heat oil in a wok or large skillet over medium-high heat; saute chicken and garlic until chicken is no longer pink in the center, 5 to 10 minutes. Add red bell pepper and saute until slightly tender, about 1 minute.
  • Stir sauce into chicken chicken mixture and cook until thickened, about 1 minute. Stir peanuts into chicken mixture and garnish with green onions.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 11.1 g, Cholesterol 71 mg, Fat 21.4 g, Fiber 2 g, Protein 23 g, SaturatedFat 4.7 g, Sodium 676.5 mg, Sugar 5.3 g

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE



Chicken Stir-Fry with Thai Peanut Sauce image

This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.

Provided by Jeannette

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 6

Number Of Ingredients 21

⅔ cup creamy, low-salt peanut butter
1 cup hot water, divided
¼ cup brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon red curry paste, or more to taste
¼ cup canola oil, divided
1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon minced fresh ginger
1 tablespoon minced garlic, or more to taste
1 cup broccoli florets
1 large carrot, cut into thick strips
½ cup halved green beans
½ cup sliced zucchini
1 small onion, sliced
½ sweet red pepper, thinly sliced
3 scallions, sliced
½ cup unsalted, dry-roasted peanuts, divided
½ cup chopped fresh cilantro, divided
1 lime, cut into wedges
1 pinch red pepper flakes, or to taste

Steps:

  • Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
  • Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
  • Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
  • Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
  • Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
  • Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g

STIR-FRIED CHICKEN WITH PEANUTS



Stir-Fried Chicken with Peanuts image

Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Lucinda Scala Quinn

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

1/3 cup soy sauce
3 tablespoons shaoxing cooking wine or dry sherry
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
1 1/2 tablespoons peanut oil or vegetable oil
3/4 cup unsalted dry-roasted peanuts or cashews
2 whole scallions, thinly sliced
4 whole dried Chinese red peppers
2 garlic cloves, minced
1 tablespoon cornstarch

Steps:

  • In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
  • Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
  • Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

FRIED PEANUT-CRUSTED CHICKEN SANDWICHES



Fried Peanut-Crusted Chicken Sandwiches image

This recipe may seem to have many components, but let me tell you: it's so worth it! The crunchy peanut-coated chicken gets a hint of spiciness from the hot pepper jelly. Paired with a tangy, cool vegetable salad to tame the heat, it's a match made in heaven.

Provided by Kardea Brown

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 26

1/2 cup whole buttermilk
2 tablespoons soy sauce
2 teaspoons ground ginger
1 teaspoon garlic powder
Two 8-ounce boneless, skinless chicken breasts, cut in half crosswise
2 tablespoons sugar
2 tablespoons seasoned rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup julienned carrots
1 cup julienned cucumbers
1 cup thinly sliced radishes
2 green onions, sliced
Peanut oil, for frying
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground ginger
2 large eggs, lightly beaten
1 cup panko breadcrumbs
1 cup finely crushed salted dry-roasted peanuts
1/4 cup red pepper jelly, heated until it melts
1/2 cup store-bought peanut sauce (such as Thai peanut sauce)
4 brioche buns, split
1/2 cup fresh cilantro leaves

Steps:

  • For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight.
  • Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.)
  • For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F.
  • Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere.
  • Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly.
  • To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately.

SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY



Sweet Potato Chicken Stir-fry With Peanut Sauce Recipe by Tasty image

Here's what you need: lime juice, sesame oil, salt, pepper, boneless, skinless chicken breast, creamy peanut butter, lime juice, low sodium soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, water, small yellow bell pepper, small red bell pepper, small green bell pepper, medium sweet potato, broccoli floret, sesame oil, green onion, chopped peanut

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 4 servings

Number Of Ingredients 21

2 tablespoons lime juice
2 tablespoons sesame oil
salt, to taste
pepper, to taste
1 lb boneless, skinless chicken breast, cut into 1-inch (2 1/2 cm) cubes
¼ cup creamy peanut butter
1 tablespoon lime juice
1 tablespoon low sodium soy sauce
1 teaspoon rice wine vinegar
1 clove garlic, minced
1 teaspoon ginger, grated
½ teaspoon red pepper flakes
¼ cup water
1 small yellow bell pepper
1 small red bell pepper
1 small green bell pepper
1 medium sweet potato
2 cups broccoli floret
½ tablespoon sesame oil
green onion, chopped, to serve
chopped peanut, to serve

Steps:

  • In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
  • In a large bowl, mix lime juice, sesame oil, salt, and pepper.
  • Add cubed chicken to mixture and stir until completely coated.
  • Cover with plastic wrap and marinate in refrigerator for 30 minutes.
  • Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
  • Once cooked through, remove chicken and transfer to a bowl.
  • Spiralize bell peppers and sweet potato into a large bowl.
  • Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
  • Add in the spiralized vegetables and cook for 2-3 minutes.
  • Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
  • Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
  • Top with green onions and chopped peanuts.
  • Enjoy!

Nutrition Facts : Calories 492 calories, Carbohydrate 33 grams, Fat 22 grams, Fiber 7 grams, Protein 43 grams, Sugar 11 grams

PEANUT CHICKEN STIR FRY



Peanut Chicken Stir Fry image

Make and share this Peanut Chicken Stir Fry recipe from Food.com.

Provided by weekend cooker

Categories     White Rice

Time 25m

Yield 4 stir frys, 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breasts, cut into strips
1/4 cup creamy peanut butter
3 teaspoons olive oil, divided
1 1/4 cups sliced fresh mushrooms
1 cup onion, chopped
1 cup sweet red pepper, thinly sliced
1 cup green pepper, sliced
3/4 cup chicken broth
2 teaspoons cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 teaspoon minced garlic
1 cup hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, and broth until smooth.
  • Stir in the peanut butter, soy sauce, ginger, and pepper, and set aside.
  • In a large skillet,stir fry chicken in 1 1/2 teaspoons oil for 3-4 minutes, or until no longer pink.
  • Remove with a slotted spoon, and keep warm.
  • Stir fry onion and peppers in remaining oil for 3-4 minutes.
  • Add mushrooms, stir fry for 3-4 minutes or until vegetables are crisp tender.
  • Add garlic, cook 1 minute longer/.
  • Stir the cornstarch mixture, and add to the pan and bring to a boil.
  • Cook and stir for 2 minutes, or until thickened.
  • Add chicken, heat through.
  • Serve with cooked rice.

Nutrition Facts : Calories 441.6, Fat 16.6, SaturatedFat 3.3, Cholesterol 109, Sodium 1171.3, Carbohydrate 27.5, Fiber 3.6, Sugar 6.5, Protein 45.5

Tips for a Perfect Creamy Peanut Stir-Fried Chicken:

- Select boneless, skinless chicken thighs or breasts for a tender and juicy texture. Cut them into bite-sized pieces for even cooking. - To achieve a crispy chicken coating, use a combination of cornstarch and all-purpose flour. The cornstarch helps create a golden-brown crust, while the all-purpose flour adds structure. - For a flavorful marinade, combine soy sauce, oyster sauce, Chinese rice wine or dry sherry, sesame oil, sugar, and ground white pepper. This mixture tenderizes the chicken and infuses it with Asian flavors. - For a creamy peanut sauce, use creamy peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Adjust the consistency of the sauce by adding more water or peanut butter as needed. - When stir-frying the chicken, use a well-seasoned wok or large skillet over high heat. Sear the chicken in batches, working in portions to prevent overcrowding and ensure even cooking. - Once the chicken is cooked through, add the creamy peanut sauce and stir-fry until the chicken is evenly coated and the sauce is heated through. - Serve the creamy peanut stir-fried chicken immediately over steamed rice or noodles. Garnish with chopped peanuts, scallions, and cilantro for added flavor and color.

Conclusion:

With its crispy chicken, creamy peanut sauce, and vibrant flavors, this creamy peanut stir-fried chicken is a delicious and satisfying dish. The recipe is easy to follow and can be tailored to your taste preferences. Whether you're a seasoned cook or a beginner in the kitchen, this dish is sure to impress your family and friends. Enjoy this delectable Asian-inspired meal that combines the richness of peanut sauce with the savory taste of stir-fried chicken.

Related Topics