Best 20 Peanut Sauce Recipes

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Peanut sauce, a tantalizing culinary creation, is a symphony of flavors that has captivated taste buds worldwide. Originating in Southeast Asia, this versatile sauce has transcended geographical boundaries, becoming a beloved condiment in various cuisines. With its creamy texture and rich, nutty flavor, peanut sauce adds a distinctive touch to meat, vegetables, noodles, and spring rolls. Whether you prefer a smooth and velvety texture or a chunky and textured delight, peanut sauce has something for every palate.

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 SATAY WITH PEANUT SAUCE



Chicken Satay With Peanut Sauce image

Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 15

½ cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
½ teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
¾ cup unsweetened coconut milk
1 tablespoon yellow curry powder
½ cup chicken broth
¼ cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce

Steps:

  • Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
  • Thread marinated chicken pieces onto skewers.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
  • Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g

THAI NOODLES WITH SPICY PEANUT SAUCE



Thai Noodles With Spicy Peanut Sauce image

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Provided by jenpalombi

Categories     Thai

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces linguine
4 tablespoons sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Steps:

  • Cook pasta in a large pot of salted water according to package directions.
  • Drain and return to pot.
  • Add 2 TBSP sesame oil and toss to coat.
  • Set aside.
  • Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
  • Add green onions, carrots, stir-fry veggies, garlic and ginger.
  • Saute until vegetables soften, about 4 minutes.
  • Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  • Simmer sauce 2 minutes.
  • Pour sauce over pasta and toss well.
  • Transfer to platter and serve warm.
  • Garnish with additional green onions, if desired.
  • Yields 8 side dish servings or 4 main dish servings.
  • **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
  • As written, this recipe has some heat, but is still edible for my toddler son.

THE BEST THAI PEANUT SAUCE



The Best Thai Peanut Sauce image

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.

Provided by Stephanie Morissette

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 10

1 ½ cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
¼ cup chopped fresh cilantro

Steps:

  • In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 5.7 g, Fat 13.7 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 373.2 mg, Sugar 2.4 g

BEST PEANUT SAUCE



Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Steps:

  • In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 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

PORK IN PEANUT SAUCE



Pork in Peanut Sauce image

A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.

Provided by GILL846

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11

2 teaspoons chopped fresh ginger root
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup chicken broth
4 tablespoons peanut butter
1 ½ pounds boneless pork loin, cut into strips
2 tablespoons peanut oil for frying
1 onion, chopped
¾ cup cashew nuts
2 cups frozen mixed stir-fry vegetables

Steps:

  • In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
  • Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 22

2 pounds chicken tenders
1 cup yogurt
1 tablespoon curry powder
4 dashes hot sauce, or to taste
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish

Steps:

  • For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  • Meanwhile, soak the wooden skewers in water.
  • When ready to cook the chicken, heat a grill pan over medium heat.
  • Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
  • For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  • To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE



Pork Satay With Thai Spices and Peanut Sauce image

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Provided by David Tanis

Categories     finger foods, appetizer

Time 45m

Yield 12 small skewers

Number Of Ingredients 30

1 1/2 pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
1 shallot, minced
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons chopped lemongrass
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cup coconut milk
Cilantro and basil leaves, for garnish (optional)
1 pound Persian or Japanese cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about 1/4 cup
2 fresh Thai or serrano chiles, sliced into rounds
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
1/8 teaspoon cayenne
1/2 cup coconut milk

Steps:

  • Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
  • Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
  • Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
  • Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

HOW TO MAKE PEANUT DIPPING SAUCE



How to Make Peanut Dipping Sauce image

This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 12

¾ cup smooth natural peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ lime, juiced
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste
1 (5.6 ounce) can coconut milk
2 teaspoons chopped red bell pepper, or to taste
2 teaspoons chopped fresh cilantro, or to taste
2 teaspoons chopped peanuts, or to taste

Steps:

  • Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
  • Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
  • Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.7 g, Fat 10 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 207.7 mg, Sugar 3.6 g

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)



Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

  • Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  • Soak wooden skewers in water to prevent burning during cooking.
  • Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
  • Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
  • Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

PEANUT SAUCE



Peanut Sauce image

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

Provided by Bon Appétit Test Kitchen

Categories     Sauce     Kid-Friendly     Quick & Easy     Soy Sauce     Lime Juice     Peanut Butter     Bon Appétit     Small Plates

Yield Makes 2 cups

Number Of Ingredients 7

1 1" piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter (like Once Again or Jif)
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes

Steps:

  • With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

THAI PORK WITH PEANUT SAUCE



Thai Pork with Peanut Sauce image

This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.

Provided by JDOERINGPA

Categories     World Cuisine Recipes     Asian     Thai

Time 17m

Yield 4

Number Of Ingredients 16

¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro

Steps:

  • On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
  • Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
  • While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
  • Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g

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

BEEF STIR-FRY WITH PEANUT SAUCE



Beef Stir-Fry with Peanut Sauce image

Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

2 tablespoons cornstarch
3/4 cup water
2 tablespoons plus 1-1/2 teaspoons chunky peanut butter
4 tablespoons reduced-sodium soy sauce, divided
1-1/2 pounds beef top sirloin steak, thinly sliced
1/4 teaspoon pepper
2 tablespoons olive oil
1 each medium green, sweet red and yellow pepper, julienned
1 can (8 ounces) bamboo shoots, drained
1/2 cup julienned carrot
1/2 teaspoon crushed red pepper flakes
1-1/2 teaspoons minced garlic
Hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.

Nutrition Facts : Calories 268 calories, Fat 13g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 708mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

THE BEST THAI CURRY-PEANUT SAUCE



The Best Thai Curry-Peanut Sauce image

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Provided by The_Martins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

  • Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE



Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Steps:

  • Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
  • Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
  • Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
  • Slice cooked chicken on an angle. Toss with veggies and herbs.
  • In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
  • Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE



Chicken Sate with Spicy Peanut Dipping Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Steps:

  • In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
  • Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
  • Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
  • Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
  • Place all ingredients in blender and blend until smooth.
  • Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

CHICKEN SKEWERS WITH PEANUT SAUCE



Chicken Skewers With Peanut Sauce image

That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup natural peanut butter, preferably chunky
1 tablespoon curry paste or curry powder, or to taste
1/2 teaspoon salt
3/4 cup fresh or canned coconut milk, approximately
1 tablespoon nam pla or soy sauce
1 tablespoon lime juice
1 1/2 to 2 pounds boneless chicken thighs, cut into large chunks
Chopped fresh cilantro leaves for garnish
Lime wedges

Steps:

  • Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
  • Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
  • Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 20 grams, Sodium 669 milligrams, Sugar 4 grams, TransFat 0 grams

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)



Tofu Stir-Fry with Peanut Sauce (Vegan) image

This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!

Provided by Julia Rose

Categories     Main Dish Recipes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 15

1 (14 ounce) can light coconut milk
¼ cup peanut butter
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon sriracha sauce
½ teaspoon ground chile pepper
1 tablespoon olive oil
2 carrots, diced
1 red bell pepper, diced
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
4 garlic cloves, minced
2 tablespoons minced fresh ginger
4 cups baby spinach
1 ½ cups cooked brown rice

Steps:

  • Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
  • Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
  • Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g

Tips:

  • Choose the right peanuts: For the best flavor, use high-quality peanuts that are fresh and roasted.
  • Toast the peanuts: Toasting the peanuts brings out their flavor and makes them more fragrant.
  • Use a variety of ingredients: Don't be afraid to experiment with different ingredients, such as spices, herbs, and vegetables.
  • Adjust the consistency: The consistency of your peanut sauce should be thick enough to coat the food, but not too thick that it's difficult to stir.
  • Serve immediately: Peanut sauce is best served immediately after it's made.

Conclusion:

Peanut sauce is a versatile and delicious condiment that can be used to add flavor to a variety of dishes. With its creamy texture and rich, nutty flavor, peanut sauce is sure to please everyone at your table. So next time you're looking for a new and exciting way to add flavor to your food, give peanut sauce a try.

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