Has anybody heard of peanut butter chicken?

Question

I saw it a a chinesse place and I had some it was REALLY good

or do you know where you can get the recipe tell me

Answer 1

do a search for recipes on the net... include peanut butter chicken in the search...

Peanut Butter Chicken Recipe #72125
1/4 cup oil
1 chicken, cut in 8 ths
1 cup ketchup
1/3 cup peanut butter (creamy)
2 tablespoons horseradish
cinnamon-sugar mixture

4-6 servings Change size or US/metric
Change to: servings US Metric

1 hour 20 minutes 20 mins prep

Preheat oven to 350 Pour oil in baking dish (approx. 13 x 9 x 2) (Note: decreasing the amount of oil in the interest of saving calories won't affect the final result. Or using cooking spray) Mix ketchup, peanut butter and horseradish in a bowl.
Dip chicken pieces in and place in baking dish.
Pour any extra sauce over chicken.
Sprinkle with cinnamon/sugar mix.
(a light dusting) Bake 1/2 hour at 350 Turn chicken over.
Sprinkle with cinnamon/sugar mix.
Bake another 1/2 hour.
Serve over rice.
You may want to double the recipe for the sauce as it is really good over the rice.

Answer 2

Ingredients:

* 1 chicken cut into serving pieces
* 1/4 cup flour
* 1 egg
* 1/2 cup peanut butter
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/3 cup milk
* 1/2 cup fine bread crumbs

Directions:

Coat chicken pieces with flour. Blend egg with peanut butter, salt, and pepper. Gradually add milk, beating with fork to blend. Dip floured chicken in peanut butter mixture, then roll in crumbs. Place in shallow greased baking pan. Bake in 375 degree oven for about an hour or until tender.

This recipe for Peanut Butter Chicken serves/makes 4.

Answer 3

I know some Chinese restaurants also have other types of eastern cuisine- I am wondering if you mean Thai peanut sauce, commonly served on chicken. If so, it is really good :-) just a little sweet and kind of spicy. Here is a recipe from cooks.com

THAI CHICKEN STIR-FRY WITH SPICY
PEANUT SAUCE

2 whole chicken breasts, skinned, boned & cut into bite-size pieces
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp. brown sugar
2 tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. sliced broccoli or spinach

In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.

Enjoy :-)

Answer 4

The spicy sauce gets an Asian influence from peanut butter. These fast and easy baked wings will be a hit at any party or celebration.
INGREDIENTS:
50 chicken wings, wing tips removed (save for future soup stock, if desired)
2 (12-ounce) bottles beer
1 cup molasses
1/2 cup creamy peanut butter
1/2 cup fresh lemon juice
1/2 cup Worcestershire sauce
1/4 cup prepared mustard
1 teaspoon salt
2 tablespoons chili powder
1/4 cup chopped fresh parsley, for garnish
1 to 2 lemons, sliced thin, for garnish
PREPARATION:
Preheat oven to 450 degrees F. Line a large roasting pan with foil.

Cut chicken wings in half at the joint and place wings evenly in roasting pan.

In a large, heavy saucepan, combine the beer, molasses, peanut butter, lemon juice, Worcestershire sauce, mustard, salt, and chili powder.
Bring to a boil, reduce heat, and simmer over low heat about 15 minutes until sauce has reduced and thickened.

Pour sauce over chicken wings, tossing to coat each wing. Bake for 20 minutes. Remove from the oven and let rest for 10 minutes.

Place wings on a large platter, and sprinkle with chopped parsley. Garnish with lemon slices and serve.

Yield: 15 to 20 servings

Answer 5

I've heard melted peanut butter makes a mean chicken coating. Never tried it though. Something like peanut chicken at an Asian resturant.

Answer 6

Peanut Chicken

1/3 C. soy sauce
3 T. hot (spicy) sesame oil plus oil to saute chicken (divided)
1/4 C. packed brown sugar
1/4 C. pineapple juice
salt and white pepper to taste
4 boneless skinless chicken breast halves, cut into julienne strips about 3 inches long
flour to dredge chicken

Sauce:
1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whipping cream
1/4 C. smooth or chunky peanut butter
Roasted peanuts and chopped green onions to garnish

In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator. Drain and discard marinade. Dredge in flour; shaking off excess flour.

Heat medium-size skillet, then add additional oil to coat skillet. Saute chicken strips, turning occasionally, until golden brown and cooked through, about 2 minutes each side.

In small saucepan, over low heat, combine butter and flour and mix until smooth. Cook slowly until bubbly. Add stock and increase heat to high. When stock begins to thicken, add whipping cream and peanut butter, stirring until peanut butter is dissolved and sauce is creamy and the consistency of a heavy gravy. Place chicken strips on plate, top with sauce and sprinkle with green onions and peanuts.

Makes 4 servings.

Answer 7

A plant is a plant or part of a herb used as food

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

try chicken satay recipes there are loads of variations

Answer 10

yes