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Peanut-Tamarind Sauce
Asian

Peanut-Tamarind Sauce

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.

By Alessandra

Grilled Peanut Chicken
Dinner Asian

Grilled Peanut Chicken

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Mix peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper together in a bowl.
  3. 3 Place chicken onto the preheated grill. Brush 1/2 of the sauce over chicken and cook for 6 to 8 minutes. Turn chicken and brush with remaining sauce. Continue cooking until no longer pink in the center and the juices run clear, 6 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CHANDRA6

Shrimp and Peanut Butter Noodles
Dinner Asian

Shrimp and Peanut Butter Noodles

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
  2. 2 Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
  3. 3 Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.

By w

Peanut Chicken Lo Mein
Asian

Peanut Chicken Lo Mein

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Make the sauce: Whisk soy sauce, peanut butter, vegetable oil, sugar, vinegar, and sesame oil together in a bowl until smooth. Set aside until needed.
  2. 2 Make the stir-fry: Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes; drain.
  3. 3 Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add chicken, garlic, and ginger; sauté until chicken is no longer pink in the center, 5 to 10 minutes. Use a slotted spoon to transfer chicken mixture to a bowl; leave drippings in the skillet.
  4. 4 Add 1 tablespoon vegetable oil and remaining 1 teaspoon sesame oil to the skillet with the drippings. Add mushrooms and sauté until fragrant, 15 to 30 seconds.
  5. 5 Return chicken mixture to the skillet. Add drained noodles, bean sprouts, green onion, and reserved peanut sauce. Combine ingredients gently, lifting and turning with tongs until all are coated with sauce. Cook until sauce is heated through, about 1 minute. Remove from the heat and garnish with cilantro.

By Tonja

Thai-Style Chicken Satay
Dinner Asian

Thai-Style Chicken Satay

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 Remove chicken from marinade; discard marinade and thread chicken onto skewers.
  4. 4 Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

By Bryan Herbert

Cold Sesame Noodles with Spicy Peanut Sauce
Dinner Asian

Cold Sesame Noodles with Spicy Peanut Sauce

4.5

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  2. 2 While the pasta is cooking, combine peanut butter, sesame oil, soy sauce, sugar, and garlic in a large bowl; mix well.
  3. 3 Drain pasta and rinse under cold water. Add to the sauce and toss to coat. Sprinkle with sesame seeds and green onion.
  4. 4 Refrigerate until cold, at least 30 minutes.

By KBANDE

Caramelized Chicken Wings
Appetizer Asian

Caramelized Chicken Wings

4.6

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

By Shannon Patrick Koller

Javanese Pork Tenderloin
Asian

Javanese Pork Tenderloin

4.3

Prep
30 min
Cook
15 min
Total
1965 min

Instructions

  1. 1 Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
  2. 2 In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
  3. 3 Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
  4. 4 Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
  5. 5 Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
  6. 6 Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.

By BAJATHECAT

Frank's Favorite Slow-Cooker Thai Chicken
Dinner Asian

Frank's Favorite Slow-Cooker Thai Chicken

4.0

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
  2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato

Purple Apple Slaw with Peanut Butter Dressing
Lunch Asian

Purple Apple Slaw with Peanut Butter Dressing

4.6

Prep
25 min
Cook
Total
45 min

Instructions

  1. 1 Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
  2. 2 Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

By BOBNYRI

Chicken Satay Steaks
Dinner Asian

Chicken Satay Steaks

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  2. 2 With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  3. 3 Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

By maha

Spicy Thai Peanut Sauce
Pantry Asian

Spicy Thai Peanut Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
  2. 2 Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

By Genevieve

Thai Quivering Tenderloins
Dinner Asian

Thai Quivering Tenderloins

4.6

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
  2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
  5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
  7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Thai Chicken Thigh Bake
Dinner Asian

Thai Chicken Thigh Bake

4.6

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container; mix well. Stir in cornstarch until incorporated. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of aluminum foil large enough to envelop chicken.
  3. 3 Spread chicken evenly over the bottom layer of foil. Top with marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
  4. 4 Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Unwrap and sprinkle chicken with cilantro.

By Jacqueline

Easy Ramen Peanut Pasta
Dinner Asian

Easy Ramen Peanut Pasta

3.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
  2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Pork in Peanut Sauce
Dinner Asian

Pork in Peanut Sauce

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Stir together soy sauce, chicken broth, peanut butter, garlic, ginger, and red pepper flakes in a large bowl. Stir in pork to coat. Set aside.
  2. 2 Heat oil in a wok or large skillet over medium-high heat. Stir in onions; cook for 1 minute, then stir in cashews. Cook and stir until onions are translucent and cashews are lightly golden.
  3. 3 Pour in pork and marinade; cook, stirring occasionally, until pork is just cooked through, about 10 minutes. Stir in frozen vegetables; cook and stir until vegetables are tender, about 5 minutes.

By GILL846

Spicy Chicken and Spelt Salad
Asian

Spicy Chicken and Spelt Salad

4.8

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
  2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
  3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
  4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Spicy Asian Ramen Noodles
Dinner Asian

Spicy Asian Ramen Noodles

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
  2. 2 Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
  3. 3 Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

By lutzflcat

Instant Pot Beef Panang Curry
Dinner Asian

Instant Pot Beef Panang Curry

5.0

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
  4. 4 Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

By thedailygourmet

Baby Bok Choy with Thai Peanut Sauce
Dinner Asian

Baby Bok Choy with Thai Peanut Sauce

4.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
  2. 2 Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
  3. 3 Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

By cormgtr

Curry Pork Tenderloin
Dinner Asian

Curry Pork Tenderloin

3.9

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
  3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
  4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Shirataki Meatless Meat Pad Thai
Dinner Asian

Shirataki Meatless Meat Pad Thai

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place shirataki noodles in a bowl of hot water; set aside.
  2. 2 Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
  3. 3 Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
  4. 4 Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
  5. 5 Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
  6. 6 Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

By Andrew05

Spicy Peanut Shrimp Rice Noodles
Dinner Asian

Spicy Peanut Shrimp Rice Noodles

4.0

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
  2. 2 Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
  3. 3 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  4. 4 Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

By LadyChef

Sesame Peanut Noodle Salad
Lunch Asian

Sesame Peanut Noodle Salad

3.8

Prep
35 min
Cook
Total
35 min

Instructions

  1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad