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Results 21 - 30 of 33 for thai peanut chicken
21. THAI CHICKEN
Mix all ingredients except chicken to make sauce. Alternate adding ... minutes each side at 400°F. Coat with sauce and make at 350°F for 20 minutes.
(May be an appetizer or ... appetizer.) 1. Poach chicken. Remove skin and bones. ... sauce and then peanut oil. Cool to room temperature, ... sesame seeds. Serve cold.
Remove the tip from the chicken wings. Cut the remainder of ... cover and simmer until the wings are tender, about 30 minutes. Stir frequently.
24. THAI CHICKEN
Cook over low heat until smooth. 2 chicken breasts, cubed Stir fry chicken ... combine with sauce. Garnish with red bell pepper strips and peanuts.
In small bowl, blend peanut butter, soy sauce and sugar. ... Add cut up chicken; stir fry until firm ... Makes 4 servings. Serve over hot rice.
Brown chicken. Cook vegetables separately. Cut ... rest of ingredients together and serve over rice. (Hot and spicy; adjust curry paste to taste.)
27. THAI CHICKEN
In medium bowl, combine cornstarch, ... blend well. Add chicken, toss to coat. In ... high heat. Add peanuts, stir-fry 30-60 seconds or ... over hot cooked rice.
Fresh basil and fresh mint ... rice. Cut each chicken breast half 4 pieces. Heat ... remaining ingredients. Garnish with lemon wedge if desired.
Combine first 9 ingredients in ... while blending. Cut chicken breasts into bite-size pieces. Saute ... with noodles. Garnish with orange slices.
Prepare frozen vegetables with pasta according to package directions until vegetables are crisp tender. Cover, refrigerate for 1 hour. In ...
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