Spicy Peanut Chicken
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Spicy Peanut Chicken
  Spicy    Peanut    Chicken    Poultry  
Last updated 6/12/2012 1:24:22 AM. Recipe ID 57865. Report a problem with this recipe.
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      Title: Spicy peanut chicken
 Categories: Poultry
      Yield: 1 Servings
 
      3 lb Cut-up broiler-fryer
           -chicken, skinned
    1/3 c  Peanut butter
      1 tb Honey
      3 tb Lime juice
      2 tb Soy sauce
    1/2 ts Ground cumin
           -l/2 teaspoon ground
           -coriander
    1/4 ts Red pepper sauce
      3 c  Hot cooked rice
      2 tb Sliced green onion tops or
      1 tb Chopped fresh parsley
 
  Place chicken in rectangular microwavable dish, 11 x 7 X ]1/2 inches.
  Mix peanut butter and honey. Gradually stir in lime Juice and soy
  sauce. Stir in cumin, coriander and pepper sauce. Brush chicken with
  about half of the peanut butter mixture. Turn chicken brush with
  remaining mixture. Cover and refrigerate at least
        2    hours.
  
  Arrange chicken, meaty sides up and thickest parts to outside edges,
  in dish. Cover with waxed paper and microwave on high 14 to 18
  minutes, rotating dish l/2 turn after 10 minutes, until thickest
  pieces of chicken are done. Serve chicken over rice. Skim fat from
  drippings; spoon drippings over chicken. Sprinkle with onion tops.
  
  6 servings. Oven Directions: Place chicken in rectangular baking
  dish, 13 x 9 x 2 inches. Prepare peanut butter mixture as directed;
  brush on chicken. Refrigerate as directed Heat oven to 375!. Cover
  and bake chicken, meaty sides up, 30 minutes; spoon sauce over
  chicken. Cover and bake about 20 minutes longer or until thickest
  pieces of chicken are done. Serve chicken over rice. Skim fat from
  drippings; spoon drippings over chicken. Sprinkle with onion tops.
  
  Nutrition Information Per Serving 1 serving Percent of U.S. RDA
  Calories :  425     Protein 54% Protein, 9 36 Vitamin A o%
  Carbohydrate, 9 35 Vitamin C
  :2% Fat, 9 15 Thiamin 16P/o Cholesterol, mg 90 Riboflavin 12% Sodium,
  mg 890 Niacin 64% Potassium, mg 420 Calcium 2% Iron 16%
  




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Recipe ID 57865 (Apr 03, 2005)

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