Author Topic: Peanut Chicken  (Read 28683 times)

Offline judydawn

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Re: Peanut Chicken
« Reply #30 on: November 24, 2013, 02:02:59 pm »
Yes you can food groupie.
Judy from North Haven, South Australia

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Offline achookwoman

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Re: Peanut Chicken
« Reply #31 on: November 25, 2013, 02:56:48 am »
Made a variation of this for lunch today.  Added mushrooms, garlic and peas. Served with pasta.  Loved it. 

Offline cookie1

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Re: Peanut Chicken
« Reply #32 on: November 25, 2013, 04:57:08 am »
Brilliant idea Chookie. I am going to copy you. Thanks.  :-*
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Offline foodgroupie

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Re: Peanut Chicken
« Reply #33 on: November 25, 2013, 01:19:12 pm »
made this tonight, I didn't think there was going to be enough sauce so I added another 1 and a half cups of water at the start of the cooking process, had to add cornflour at the end to thicken the sauce, wife loved it, 19 moth old daughter loved the sauce with rice,,, happy days
« Last Edit: November 25, 2013, 01:23:20 pm by foodgroupie »

Offline cookie1

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Re: Peanut Chicken
« Reply #34 on: November 26, 2013, 11:35:21 am »
Good news. Everyone was happy.
May all dairy items in your fridge be of questionable vintage.

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Offline Tony101

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Re: Peanut Chicken
« Reply #35 on: May 01, 2014, 10:16:15 am »
We made this tonight. Easy to do, and very tasty.

The only problem was that the chicken was shredded at the end, despite speed 1 on reverse.
Its always nice to have chicken that looks like chicken.

Any hints?

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Offline goldfish

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Re: Peanut Chicken
« Reply #36 on: May 01, 2014, 10:56:48 am »
This looks a lovely recipe - don't know how I missed it before :-)).  I'm not sure how to prevent the shredding, Tony.  Maybe some others will have some suggestions for you.  I might try this in the slow cooker first.

Offline judydawn

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Re: Peanut Chicken
« Reply #37 on: May 01, 2014, 12:29:30 pm »
Tony, the recipe says to cook on reverse/slow speed so if the meat was in reasonable sized chunks to start with the meat shouldn't have shredded.  Some people cook meat with the butterfly in place to prevent shredding but I find if your chunks are chunky and you use a very low speed on reverse, it isn't necessary.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Peanut Chicken
« Reply #38 on: May 02, 2014, 01:24:49 pm »
Tenina has mentioned that when using chicken breasts just pop them in for the last 6-7 minutes. They will cook but not break up.
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Peanut Chicken
« Reply #39 on: September 06, 2014, 09:36:55 am »
I used skinned chicken marylands for this recipe today.  Made the sauce in the TMX then cooked the dish in the SC for 3 hours on high, removed the meat from the bones and added it back to the sauce.  Thickened with cornflour to the consistency I wanted.  Some more packs for Mum.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Peanut Chicken
« Reply #40 on: September 06, 2014, 12:17:59 pm »
That would be a lovely way to have it Judy.
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Peanut Chicken
« Reply #41 on: September 06, 2014, 12:22:10 pm »
Marylands are so cheap cookie, I used to use them a lot when I cooked more but this was the first time in ages.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline JulieO

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Re: Peanut Chicken
« Reply #42 on: September 06, 2014, 11:16:01 pm »
I like the sound of that Judy.  I may copy your way and make them for DH (and the freezer).  He will enjoy it I'm sure.  :)

Offline SuzieG

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Re: Peanut Chicken
« Reply #43 on: September 08, 2014, 01:05:57 pm »
I made this for dinner last night.  Little people loved it.

Seriously simple but full of flavor.

Only tweak was to add garlic and use butterfly.

Served with rice and steamed vegetables.

Will be back on the menu again :-)

Offline ozzie_mum

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Re: Peanut Chicken
« Reply #44 on: March 26, 2015, 11:35:34 am »
Made for dinner tonight with fried rice. Chicken is  a little darker than should be as I used mushroom flavoured dark soy sauce instead if light ( whoops) added a bit of garlic and chilli as suggested and added stock. Another one on the to do again list