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Tasty peanut recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Peanut recipes

March is National Peanut Month so there is no better time to give both your sweet and savory dishes a yummy peanut crunch. Peanuts are super healthy and ultra-versatile, lending their tasty goodness to dishes ranging from chicken to pasta to desserts.

Peanut Butter

Peanut Nutrition

Besides their addictive taste, another good reason to eat peanuts is because they rank high nutritionally. Peanuts (and peanut butter) contain more than 30 essential vitamins and minerals that are recommended for overall health.

Most notably, peanuts provide 15 percent of your daily value of vitamin E and 20 percent of the daily value of vitamin B which is essential to cell function and growth. These popular legumes are also a good source of potassium and fiber.

Though peanuts, like most nuts and seeds, are high in fat and calories, their fat is good for you unsaturated fat. Eaten in moderation (one to two ounces per day), peanuts are a delicious way to improve both your diet and your health.

National Peanut Month Recipes

Peanut Coated Chicken

Makes 4 servings

Ingredients:
1-1/2 cups roasted peanuts
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon granulated sugar
2 tablespoons dry sherry
2 egg whites, lightly beaten
4 boneless skinless chicken breast halves

Directions:
1. Preheat oven to 375 degrees F.

2. Crush peanuts in a food processor, blender, or mortar and pestle until finely crushed.

3. In a shallow bowl, mix cornstarch with salt, sugar and sherry. Whisk in the egg whites.

4. Dip chicken breasts in egg wash and then dip in peanuts. Place chicken breasts on a baking sheet lined with aluminum foil.

5. Bake for 10 to 15 minutes or until fully cooked inside and golden on the outside.

Peanutty Noodles

Makes 6 servings

Sauce:
1/2 cup low fat, low sodium chicken broth
1/3 cup creamy peanut butter
3 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon red pepper

Noodles:
6 cups cooked soba or spaghetti noodles
3/4 cup chopped green onion
1-1/2 cups grated carrots
1-1/2 cups broccoli florets, chopped
1 cup snow peas
1/2 cup thinly sliced red cabbage
6 tablespoons dry-roasted, salted peanuts, chopped

Directions:
1. Preheat oven to 200 degrees F.

2. In a large bowl, whisk chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper.

3. Add noodles to the bowl and coat with the sauce. Remove noodles from the bowl, reserving remaining sauce. Place noodles into a covered dish and place in warm oven.

4. Pour the remaining sauce into a large skillet over medium-high heat. Add onions, carrots, broccoli and snow peas, and cook, stirring often, for 1 to 2 minutes. Add the red cabbage and stir-fry until all vegetables are crisp tender.

5. Add the vegetables and sauce to the noodles and toss to combine. Garnish each serving with chopped peanuts.

Baked Peanut Pie

Makes 8 to 10 servings

Ingredients:
4 large eggs
3/4 cup granulated sugar
1/2 cup butter, melted
1-3/4 cups dark corn syrup
1-1/2 teaspoons vanilla extract
2 cups finely chopped roasted peanuts
1 (9-inch) unbaked pie crust

Directions:
1. Preheat oven to 375 degrees F.

2. In a large bowl, beat eggs with sugar, butter, corn syrup, and vanilla until well combined and fluffy.

3. Stir peanuts into mixture and pour into pie crust.

4. Bake 45 to 50 minutes or until cooked through and a toothpick comes out clean.

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