How To make Nutty Chicken Breast
1/4 cup peanut butter
2 tablespoons chopped peanuts
2 tablespoons soy sauce
1 tablespoon minced onions
1 tablespoon minced parsley
1 clove garlic
crushed
several drops of red pepper sauce 1/8 teaspoon ground ginger
4 whole chicken breasts :
skinned & boned
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon melted butter
1 10 1/2 ounce chicken broth
1 tablespoon cornstarch
Mix peanut butter, peanuts, 2 tbs. soy sauce, onion, parsley, garlic, pepper sauce, and ginger. Spread on inside of each chicken breast. Fold in half; close with small skewer or a toothpick. Place in slow-cooking pot. Mix remaining 2 tbs. soy sauce with honey, butter, and broth; pour over chicken. Cover and cook on low for 4 to 5 hours. Remove chicken from pot. Turn control to high. Dissolve cornstarch in small amount of cold water; stir into sauce. Cook on high for about 15 minutes.
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Fruity and Nutty Chicken Salad
Hungry and in a hurry? Here’s a healthy lunch recipe you can prepare quick and fast.
Thai Cashew Nut Chicken | Very Easy to Make Chicken Recipe
Thai Cashew Nut Chicken has a darker sauce color and is dryer than the Chinese version of the stir-fry dish. Tossing the chicken in flour before lightly frying them gives that flavorful and tender juicy texture. The mild level of spice balances out the sweet and savory taste of the dish. The nutty and crunchy texture of the cashew nuts works perfectly with the rest of the ingredients!
It is now one of my favorite Thai dishes from the very moment I had it for the first time. Since then, I have been making them myself because it is easy to make. Also, ordering them out at a restaurant is a hit-or-miss experience for me. If you enjoy Thai food, you will want to make this for yourself and/or your family in the comfort of your home. My husband enjoys the saucy version of it so I added chicken broth to the recipe. Join me to cook and eat! Let's get started!
Ingredients
FLOURED CHICKEN
• 2 lbs chicken, cut into bite-sized pieces
(I used chicken breasts and thighs)
• 3 tbsp all-purpose flour
• 2 tbsp cornstarch or corn flour
• 1 tsp Kosher salt
• ½ tsp ground black pepper
SAUCE MIXTURE
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce
• ½ tbsp white vinegar
• 1 tbsp oyster sauce
•1 tbsp sugar
• 2-3 tbsp canola oil (for frying the chicken)
• 1-2 tbsp cooking oil (I used extra virgin olive oil)
• ½ large sweet onion, sliced
• 2 garlic cloves, crushed and roughly minced
• ½ large red bell pepper, cut into bite-sized pieces
• ½ large green bell pepper, cut into bite-sized pieces
• 6-8 dried chilies (I used chili arbol)
• 1 cup unsalted cashew nuts, raw or pre-roasted
• 3 spring onions, cut into batons (for garnish)
CORNSTARCH SLURRY
• 1 – 1 ½ cups chicken broth or water (adjust to taste)
• ½ tsp cornstarch
Items You'll Need
• Wok (you may also use a large pot or skillet
• Cutting board
• Knives
• Wooden spoons
• Spatula
• Measuring cups, bowls,s spoons
• Mixing bowls
• Serving bowls
• Forks
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☼Time Stamps☼
00:00 – Intro
00:09 – Cut the Chicken
01:07 – Make the Sauce Mixture
01:40 – Lightly Fry the Chicken
02:46 – Make the Thai Cashew Nut Chicken
04:42 – Taste Test and Bonus Clip
Music:
Music: After the Rain by Tokyo Music Walker
Stream & Download :
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Track: Happy Commercial (Piano)
Music by: MaxKoMusic
Website: maxkomusic.com
Download page:
Chicken Badam Curry Recipe | Delicious Nut Chicken Recipe | Easy & Unique Chicken Curry Recipe
#ChickenCurry #NutCurry #ChickenRecipe
Chicken Badam Curry Recipe | Delicious Nut Chicken Recipe | Easy & Unique Chicken Curry Recipe
Ingredients & Process:
1 Medium Tomato
1 Onion
¼ Cup Curd
5/6 Almond
5/6 Cashew Nut
2 Green Chilli
Blend Smooth
1 Kg Chicken
Blend Puree
1 Tspn Ginger Garlic Paste
1 Tspn Chilli Powder
½ Tspn Turmeric Powder
½ Tspn Coriander Powder
Salt as Per Taste
Mix Well
Cover with a Cling Wrap
Marinate For 20 Min.
3 Tbsp Oil
Pour the Marinated Chicken
Cook For 2 Min.
Cover & Cook For 10 Min.
½ Cup Water
Cook For 15 Min.
Cook Until Separate the Oil
½ Tspn Garam Masala Powder
Coriander Leaves
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Nutty chicken satay strips | Trisha Lilaram
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Nutty chicken satay strips-
2 tbsp chunky peanut butter
1 garlic clove, finely Chopped
1 tsp Madras curry powder
2 tsp soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets (about 300g) cut into thick strips
1 cucumber, cut into fingers
sweet chilli sauce, to serve
Chicken salad recipe | healthy salad recipe | healthy iftar recipes | salad recipes
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Ingredients:
For the chicken:
1 Chicken breasts, skinless
1-2 tablespoons Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper powder
1 teaspoon Chilli flakes
1/2 tea spoon ginger garlic paste
1/2 tea spoon thyme or parsley
For the salad:
1/2 cucumbers chopped
1onion, chopped
4-5 leaves Lettuce, chopped
1 medium tomato
2 to 3 olives
For the dressing:
1/4 cup Mayonnaise, low fat
1/4 cup Greek yogurt, low fat
1/2 tea spoon pepper powder
2 1 tea spoon apple cider vinegar
1/2 tea spoon Salt or as per to taste
1/2 tea spoon of parsley
DIABEAT fitfood NUTTY CHICKEN BREAST SATAY recipe Doctor’s own creation
INGREDIENTS
For Madras curry powder:
6 tablespoons coriander seeds
6 tablespoons cumin seeds
4 tablespoons black peppercorns
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
1 x 5 piece of cinnamon or cassia bark
4 x Indian bay leaves (leaves from the cassia tree)
3 tablespoons fenugreek seeds
3-star anise
20 curry leaves
15 cardamom pods
2 tablespoons turmeric powder
8 Kashmiri dried chilies
2 tablespoons hot chili powder (optional)
For marination
Garlic grated- 8 cloves
Soya Sauce- 1/2 tsf
Salt - to taste
Lemon juice - 2 tbs
Madras curry powder- 2 tsf
Peanut butter- 2 tbs
Chicken breast - 2 , cut into long strips
Method
For Madras curry powder
-Roast each of the different whole spice types individually as different spices roast faster than others.
-In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
-Transfer the spices to a bowl to cool.
-When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
-Add the turmeric powder and chili powder to the blend and stir to combine.
Store in a dark location in an airtight container and use as required.
Use within three months.
For chicken
- Mix all the ingredients of marination. You can mix hot water to make it a coating consistency.
- Keep the marinated chicken for 1/2 an hour in a fridge.
- Bake it in an oven at 180 C for 8-10 minutes, flipping it in between.
- Serve it with a green salad of your own choice & lemon wedges.
Nutritional value per 100 gm
Cal- 197 k cal
Total Fat - 6.8 gm
Saturated fat- 1.6 gm
PUFA- 1.6 gm
MUFA- 3 gm
Cholesterol-85 mg
Sodium-75 mg
Carbohydrates-1.2 GM
Proteins- 32.5 gm
Fibre-2 GM
Sugar- 0.6 gm