Nutritious, protein-packed and adored for millennia, the mighty peanut is a global superstar for Virginia.

Since 1974, National Peanut Month in March has highlighted the legume’s indelible mark on cultures, communities and economies around the world.

According to the National Peanut Board, the Incans of Peru used peanuts as sacrificial offerings as early as 1500 B.C. Peanuts have since journeyed from South America to Asia, east across the Atlantic Ocean and back again to North America—where the first U.S. commercial peanut crop was grown near Wakefield, Virginia, in 1842.

Today, “Virginia-type” peanuts are internationally known for their exceptional taste, quality and size. Cultivated in eight counties in Southeastern Virginia, peanuts generated over $41 million in cash receipts in 2023, according to the U.S. Department of Agriculture. Virginia’s peanut production ranks 8th in the U.S., and in 2024, the state’s roughly 200 peanut farmers harvested 30,000 acres of peanuts.

Celebrate the legume’s far-reaching impact in a creamy satay sauce or Thai-inspired crunch salad.

Chicken Satay

½ cup full-fat coconut milk
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne powder
2 boneless skinless chicken breasts
10 wooden skewers, soaked for 30 minutes

Peanut sauce:

¼ cup creamy peanut butter
2 cloves garlic, minced
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
Optional garnishes:
1 scallion, thinly sliced
black pepper to taste

In a large bowl, combine the coconut milk, minced garlic, salt, black pepper and cayenne powder. Stir until the marinade looks fully blended and evenly seasoned.

Cut the chicken breasts into 1ʺ pieces, add them to the bowl, and stir until each one is coated. Cover and refrigerate for 5 to 6 hours.

Heat oven to 450°.

Thread the marinated chicken chunks onto the soaked wooden skewers, leaving about half of each skewer empty for handling. Arrange the skewers in a single layer on a large baking sheet so heat circulates evenly. Bake for 10 minutes, flip the skewers, then bake for another 5 minutes or until the chicken is cooked through.

Meanwhile, make the peanut sauce in a small saucepan by combining peanut butter, minced garlic, sesame oil, soy sauce and lime juice. Whisk over medium-low heat until the sauce turns smooth. Keep the sauce warm over low heat, stirring occasionally. If the sauce thickens too much, add a small splash of water.

Transfer the chicken skewers to a serving plate, and lightly brush peanut sauce over the chicken. Top with sliced scallions and black pepper, and serve with extra sauce on the side if desired.

Thai Crunch Salad

Peanut dressing:

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2 ½ tablespoons sugar
2 cloves garlic, roughly chopped
1ʺ piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

Salad:

½ cup gourmet cocktail peanuts
4 cups chopped Napa cabbage or shredded coleslaw mix
1 cup prepared shredded carrots
1 red bell pepper, halved lengthwise, seeded, thinly sliced
1 cup edamame, cooked, shelled
2 medium scallions, thinly sliced
½ cup fresh cilantro, chopped, loosely packed

In a blender, combine all dressing ingredients except for the cilantro, and process until smooth. Add the cilantro, and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

In a large bowl, add all salad ingredients and toss to combine. Drizzle the peanut dressing over the top and toss, or serve with the dressing on the side. Sprinkle with peanuts if desired.

—Recipes adapted from AboutPeanuts.com, a collaboration of the Virginia Peanut Growers Association, North Carolina Peanut Growers Association and South Carolina Peanut Board.