![]() You can warm it in the microwave for minute or two, covered, but don’t overcook it or it will become dry. Alternatively, refrigerate it in an airtight container and either bring to room temperature or serve it cold.This peanut chicken recipe is delicious at room temperature or cold, so you can definitely make it a couple hours ahead and serve it at room temperature, adding the garnishes right before serving.Or with ground ginger and garlic powder (use 1/8 teaspoon per teaspoon fresh). Substitute fresh ginger and garlic with the ones that come in jars or frozen cubes.Buy prepared chicken skewers *** big time saver ***.Serve them as is or cut into pieces after grilling and thread onto skewers for appetizers if you like. Skip the skewers and grill whole boneless chicken pieces.You can add orange zest and ginger to amp up the flavors. Peanut Sauce: Use a good quality peanut sauce instead of making the one in the recipe.Feel free to add red pepper or onion pieces to the skewers.Leave out the orange zest for less intensity.Or garnish with chopped green onions, lime wedges or a squeeze of lemon juice if you like. Garnish: If you or your guests are not cilantro fans, replace with parsley.Vary the heat with more or less red pepper flakes.I use long toothpick skewers for appetizers. Serving options (see above): In a nutshell, serve the peanut chicken on skewers or as boneless chicken pieces over rice or greens. ![]() How to make this peanut butter chicken recipe Or keep it simple and just serve it over jasmine rice, quinoa, brown rice, white rice or rice noodles. Try a lighter option by serving it over cauliflower rice. I like to serve it on a buffet table or for a casual dinner with friends.įor dinner, try serving it with Curried Rice with Raisins, Charred Flat Green Beans, Party Salad with Grilled Vegetables and Quinoa, Thai Mango Salad, Bread Salad with Charred Snap Peas or Roasted Bok Choy and Broccoli. ![]() This easy meal only takes about 30 minutes (plus 30-60 minutes of marinating time) and is a great recipe served hot, room temperature or cold. Leftover peanut butter chicken is a great option in a salad by the way. When I am serving a crowd, I go with #2 to save time. Bone-in chicken pieces: Marinate and bake or grill.Or, for appetizers or a picnic, consider cutting the chicken into pieces and threading them onto small wooden skewers or toothpicks. ![]() Serve the peanut chicken as is over quinoa or rice with extra peanut sauce on the side. Whole boneless chicken pieces: Skip the skewers, marinate the chicken, then grill.For a big shortcut, buy prepared chicken skewers. Skewers: This makes a lovely presentation, but it’s definitely more work cutting up the chicken and threading them on the skewers.I’ve made it many times in many different ways. I adapted this easy peanut butter chicken recipe from Aida Mollenkamp at Food Network by altering the cooking and serving options. The orange, ginger, garlic and cilantro work beautifully together. You can make it as spicy or mild as you like. But a boneless chicken breast will work fine too, especially marinated in the rich peanut sauce.Īll the best flavors in this delicious dinner recipe comes from the creamy peanut sauce which is bold and delicious. I always use boneless chicken thighs as they are more forgiving, juicier and more flavorful. ![]()
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