Thai Chicken Sauté Recipe

Photo: Randy Mayor; Styling: Jan Gautro

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Thai Chicken Sauté Recipe. Enjoy quick and easy chicken recipes and learn how to make Thai Chicken Sauté.

This delicious Thai chicken dinner makes for an exotic weeknight dinner that comes together quickly. It features traditional Thai flavors like fish sauce, Sriracha, fresh ginger, coconut milk, and cilantro. Use less hot sauce for milder flavor. A squeeze of fresh lime juice before serving is the crowning touch.
Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup rice, and 1 lime wedge)

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Preparation

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

Note:

Use less hot sauce for milder flavor.

David Bonom, Cooking Light
MARCH 2007


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Chicken Skewers with Soy-Mirin Marinade Recipe
Hot Chicken and Chips Retro Recipe
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Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe

Thai Chicken Pizza Recipe

Photo:  Thai Chicken Pizza Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try  Thai Chicken Pizza Recipe. Enjoy quick and easy chicken recipes and learn how to make Thai Chicken Pizza.

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Servings: 6 servings
Prep: 35 mins
Total: 35 mins

Ingredients

20 ounces  prepared whole-wheat pizza dough, (see Shopping Tip)
1/4 cup  smooth natural peanut butter
3 tablespoons  water
2 teaspoons  reduced-sodium soy sauce
2 teaspoons  rice vinegar
2 teaspoons  minced fresh ginger
1 clove  garlic, minced
1 teaspoon  canola oil
8 ounces  boneless, skinless chicken breast, trimmed and diced
1   red bell pepper, diced
4   scallions, thinly sliced
2/3 cup  shredded part-skim mozzarella cheese

Directions

1. Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
 
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
 
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
 
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Tip:
Shopping Tip: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.

Nutrition Facts
Calories 355, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 29 mg, Sodium 447 mg, Carbohydrate 42 g, Fiber 3 g, Protein 20 g, Potassium 151 mg. Daily Values: Vitamin A 15%, Vitamin C 45%. Exchanges: Starch 3,High-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet

From: EatingWell

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Chicken & Sun-Dried Tomato Orzo Recipe
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Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

Photo: Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Thai Grilled Chicken with Sweet & Spicy Dipping Sauce recipe. Enjoy cooking quick and easy healthy meals and learn how to make Thai Grilled Chicken with Sweet & Spicy Dipping Sauce.

In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk, which keeps the meat moist during grilling. Prepare the sweet-and-spicy dipping sauce the day you want to use it, because it loses freshness quickly. If you prefer to use chicken breasts instead of thighs and drumsticks, use 3 bone-in breast halves and cut each in half crosswise for 6 servings total.

2 pieces chicken & about 1 1/2 Tbsp. sauce each

Makes: 6 servings

Active Time: 40 minutes

Total Time: 1 1/2 hours

Ingredients
 
Chicken

3 medium cloves garlic
2 teaspoons whole black peppercorns, coarsely ground
2 tablespoons minced cilantro stems
Pinch of salt
2 tablespoons fish sauce (see Tips)
1/2 cup “lite” coconut milk
4 pounds bone-in chicken drumsticks and thighs (about 12 pieces), skin removed, trimmed

Dipping Sauce

1/2 cup rice vinegar or cider vinegar
1/2 cup sugar
1 teaspoon crushed red pepper
1 teaspoon minced garlic
1/4 teaspoon salt

Preparation

To prepare chicken: Combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl; stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
 
Preheat grill to medium. (No grill? See broiler variation, below.)
 
To prepare sauce: Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic; simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
 
Remove the chicken from the marinade. (Discard marinade.) Oil the grill rack (see Tips). Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 15 to 20 minutes.
 
Serve the chicken with the dipping sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3) and hold at room temperature for up to 4 hours.  
Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
 
Tip: Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it may cause a flare-up.)
 
Broiler Variation: Preheat broiler to high. Place chicken in a roasting pan and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 8 minutes more.

Nutrition

Per serving: 269 calories; 9 g fat ( 3 g sat , 3 g mono ); 90 mg cholesterol; 19 g carbohydrates; 17 g added sugars; 27 g protein; 0 g fiber; 469 mg sodium; 252 mg potassium.

Nutrition Bonus: Zinc (19% daily value)

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 4 lean meat

From EatingWell:  May/June 2013

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Oven-Fried Chicken
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Thai green chicken curry recipe

Photo: Thai green chicken curry recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Thai green chicken curry Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Thai green chicken curry.


The enduring Thai favourite is not as difficult as you may think - this recipe takes just 20 minutes

Easy
Serves 4
Ready in 20 minutes

Ingredients

1 tbsp oil
4 small, skinless chicken breasts , thinly sliced
1-2 tbsp green curry paste , depending on how hot you like it
400ml coconut milk
100g green beans , trimmed
1 small courgette , halved lengthways and thinly sliced on the diagonal
1 lime , juiced
a handful of coriander leaves

Method

Heat a large saucepan and add the oil. Cook the chicken for 3 minutes until it starts to brown. Add the curry paste and cook, stirring, for 1 minute until fragrant. Then add the coconut milk, stir and reduce the heat to a gentle simmer.
Cook for 10 minutes, then add the beans and courgette. Cook for 3 minutes until the vegetables are just tender. Remove from heat and season to taste with lime juice and stir through the coriander. Serve with boiled rice.

Nutrition Per Serving

337 kcalories, protein 32.5g, carbohydrate 4.1g, fat 21.3 g, saturated fat 14.7g, fibre 0.7g, salt 0.62 g

Recipe from olive magazine, July 2005.

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Chicken, Sausage and PeppersStuffed Chicken Roll-UpsChicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
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Sweet and Sour Chicken

Save and Share Thai green chicken curry recipe
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Oven-baked Thai chicken rice recipe - How to make Oven-baked Thai chicken rice

Photo: Oven-baked Thai chicken rice recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-baked Thai chicken rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-baked Thai chicken rice. 

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Easy
Serves 4
Prep 5 mins
Cook 30 mins 

Ingredients

1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
 
Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Nutrition per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.02 g

Recipe from Good Food magazine, May 2007.

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Thai salad with paw paw and chicken 
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Crispy Baked 'Fried' Chicken  

Save and Share Oven-baked Thai chicken rice Recipe
 
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Thai salad with paw paw and chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Thai salad with paw paw and chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Thai salad with paw paw and chicken. 

Takes: 15mins
Serves 4

Ingredients

65 g rice noodles
1 paw paw or mango, peeled and sliced
½ cucumber, sliced
6 spring onions, sliced
200 g bean sprouts
2 carrots, peeled and grated
4 tbsp freshly chopped mint
4 tbsp freshly chopped coriander
2 Healthy Living Flame grilled Skinless Chicken Breast Fillets

Dressing
3 tbsp lime juice
3 tbsp olive oil
1 tbsp toasted sesame oil
1 tbsp soy sauce
Pinch light brown muscovado sugar
2cm piece fresh ginger, grated
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped

To Serve
100 g salted peanuts, chopped
1 lime, sliced

Preparation

Soak the rice noodles in boiling water for about 5 minutes or until tender. Rinse in cold water to prevent sticking, drain and chill.

Peel the skin off the paw paw using a potato peeler, then cut the fruit in half and scoop out the seeds, Slice the flesh.

In a large salad bowl, combine the noodles, paw paw, sliced cucumber and spring onions, bean sprouts, grated carrots and herbs.

Pull the chicken breasts apart into strips and add to the bowl.

To make the dressing, whisk the ingredients together and drizzle over the salad. Toss until well coated.

Chill and serve on four plates with a handful of chopped peanuts and sliced lime.

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Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken

Save and Share Thai salad with paw paw and chicken Recipe
 
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Easy Thai red chicken curry recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Easy Thai red chicken curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Easy Thai red chicken curry.

Ingredients

1tbsp vegetable oil
500g (1lb 2oz) skinless chicken breasts, cut into chunks
1 large onion, thinly sliced
2 garlic cloves, crushed
1 red pepper, deseeded and cut into chunks
1 stalk fresh lemon grass, bashed with a rolling pin
2tsp fresh ginger, grated (or use ready-prepared)
1 x 400ml can reduced-fat coconut milk
1 chicken stock cube, dissolved in 150ml (¼ pint) hot water
2tbsp Thai red curry paste
1tbsp fish sauce or light soy sauce
2tbsp fresh coriander, chopped, plus extra to garnish

Preparation

Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned. Add the onion and garlic and cook for a further 2mins.

Add the red pepper, lemon grass, ginger, coconut milk, chicken stock and red curry paste. Stir in the fish sauce or soy sauce and coriander.

Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked and the sauce has reduced a little. Remove the lemongrass.

Serve, garnished with more fresh coriander and accompanied by boiled or steamed rice or noodles. If you like things a bit spicier, you could add some sliced red chilli when serving.

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Chicken Pot Pie
Perfect Roast Chicken 

Save and Share Easy Thai red chicken curry Recipe

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