372 peanut chicken recipes

Creamy chicken curry with a surprise ingredient: cola. Simmered chicken in a buttery apple-curry sauce with raisins and half-and-half, served over rice with all the classic condiments.

Kung Pao beef: velveted flank steak stir-fried with roasted peanuts, fiery dried chilies, and crunchy water chestnuts in a savory-sweet Sichuan sauce. A bold, spicy take on takeout, ready in 40 minutes.

Freezer-friendly beef noodle casserole loaded with cheddar cheese and cream soups, topped with crunchy chow mein noodles and cashews for a satisfying Midwestern classic.

Asian flavors ring true in this orange scented Chinese chicken with snow pea pods.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Authentic Pad Thai with shrimp, chicken, and rice ribbon noodles in a dry-coat sauce of yellow bean, fish sauce, and tomato paste. Finished with peanuts, bean sprouts, lime, and cilantro the way a Bangkok street stall would.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

A succulent curried shrimp dish that can be made in a flash!

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Quick and easy, great for a fast weeknight meal. Nice balance of flavours!

Curried chicken noodle stir-fry with fresh ginger, garlic, bean sprouts, soy sauce, and dried red chili. A 30-minute wok dinner that turns leftover chicken into something crave-worthy.

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

Jook, the classic Chinese rice congee simmered until silky, studded with seasoned pork meatballs and crunchy water chestnuts. The ultimate bowl of savory Chinese comfort.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

South American potato platter with cumin-poached chicken, lemon broth, jalapenos, and a fresh tomato-cilantro salsa. A one-pot meal plated family-style with bright, bold Latin flavors.

Absolutely loved this sichuan style eggplant stir-fry. It's packed with flavor. Sweet, sour, and salty sauce made a great base. Served it with some steamed brown rice, delicious!!