372 peanut chicken recipes

Chinese Almond Chicken with Mushroom and Bamboo Shoots recipe

A whole chicken and ham steamed with ginger and sherry, chopped Chinese-style, and served with stir-fried broccoli under a glossy rock sugar glaze. An impressive traditional Chinese banquet dish.

Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.

This creamy and tangy soup is loaded with yumminess, and it's quick to make. A delicious side dish to accomplish the main dish.

Quick Asian-style soup noodles with stir-fried chicken, napa cabbage, lily buds, and shrimp-flavored noodles in a tangy rice vinegar broth. Ready in just 20 minutes for a satisfying weeknight bowl.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

Chinese five-spice chicken wings marinated in soy, sherry, and ginger, coated in water chestnut flour and deep-fried until golden and crispy. A crunchy, aromatic appetizer or party snack.

Chicken thighs stir-fried with broccoli and scallions in peanut oil, then finished with grated parmesan and whole wheat croutons. A quick East-meets-West dinner ready in 30 minutes.

Beef and asparagus stir-fry with flank steak in a soy-rice wine marinade, seared in a hot wok and tossed with crisp-tender asparagus. Quick weeknight Chinese dinner ready in 15 minutes.

Elegant stir-fried king crab with tender mushrooms and crisp snow peas in a light ginger sauce. This Chinese seafood dish is ready in 45 minutes, perfect over brown rice.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

A legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.

Add a kick to your chicken with this simple recipe that is just in time for those summer barbecues!