Peanut Sesame Chicken with Mushrooms Recipe - Allrecipes.com
Peanut Sesame Chicken with Mushrooms Recipe
  • READY IN 1 hr

Peanut Sesame Chicken with Mushrooms

Recipe by  

"Delicious peanut sesame chicken dish, served over pearl rice (sushi rice)."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
  3. In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2005

We enjoyed this recipe but read the reviews first and made some changes. used 1/2 cup of cashews instead of peanuts for the milder taste. Added 1/2 cup of chicken broth for the sauce at the end which did provide enough an adequate amount. 1/4 tsp of crushed Red Peppers "kicked it up a notch" Next time I will saute green onions seperately and maybe add some Bok Choy and Snow Peas to add at the end. The green onions are almost non existent when cooking is done and I feel the green color would really add to the presentation and the flavors would be more defined.

 
Most Helpful Critical Review
May 16, 2006

It tasted great but it didn;t make enough sauce to coat the rice.

 

26 Ratings

Sep 15, 2004

I thought this recipe was very good. However, it does need a bit more "sauce". Next time I will add about 1/2 to 1 cup of chicken broth when adding the corn starch mixture. That should give something for the rice to soak up. I also topped this with crunch chinese noodles. That really gave it a nice crunch.

 
Nov 28, 2008

A very tasty stir fry that satisfied my tastebuds. I did scale the recipe to 3 servings (half) but used the full amount of vinegar and soy sauce. I mixed a heaping tablespoon of peanut butter in 1 cup of chicken broth and added to the simmering chicken for a mild peanut flavor throughout. Cooked angel hair pasta added to the chicken for a few minutes before serving really absorbed lots of good flavor.

 
May 06, 2007

We found this to be very good after the following changes (as suggested by others): 3/4 of a can of chicken broth added at the end. 1 cup of cashews White rice is fine with us. Covered the pan while it was simmering for 20 min. Used canned mushrooms instead of fresh.

 
Oct 23, 2006

Very very good. I use cashews instead of peanuts, and I keep some chicken broth on hand to give the dish some extra sauce. I've made this several times...And am planning to make again for dinner tonight.

 
May 14, 2004

I thought this recipe was delicious as-is. I like things spicy, so I added a jalepeno. I thought the flavors all blended very well together. Just make sure to coarsly chop up the peanuts in a food processor or they'll be a bit overwhelming.

 
Jun 18, 2008

This was very tasty. I, like some other reviewers, also added some baby bok choy, snow peas and some extra water. My husband even ate everything on his plate and he usually picks around veggies.

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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