Grilled Thai Chicken Fillets With Coconut Noodles Food

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Place Marinade ingredients in a large ziplock bag. Massage to mix.
• Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
• Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
• Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
• Cook the chicken until golden brown - around 3 minutes each side.
• Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

COCONUT CHICKEN WITH RICE NOODLES

Steps:

• Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out the skillet.
• Off the heat, add 2 tablespoons brown sugar to the skillet and sprinkle the fish sauce over the sugar. Return the skillet to medium heat, stir and bring to a simmer. Add the coconut milk and 1 teaspoon vinegar; stir to combine. Return the chicken skin-side up to the skillet and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a splash of water occasionally if the sauce gets too thick.
• Meanwhile, halve the cucumber lengthwise and scoop out the seeds. Cut the cucumber and carrot into thin matchsticks. Toss with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar and 3/4 teaspoon salt in a medium bowl.
• Remove the boiling water from the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes, then drain and rinse under cold water. Shake out as much water as possible.
• Divide the noodles and chicken among plates. Spoon the coconut sauce on top. Serve with the vegetables; top with the mint.

GRILLED THAI CHICKEN FILLETS WITH COCONUT NOODLES

Steps:

• To make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, or until tender, drain and rinse well until cool.
• Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
• Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
• To serve as a cold dish, you can now divide this among the serving plates.
• This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
• For the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. You may need to add a little extra oil if required, depending on how thick the green curry paste is.
• Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
• Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.

THAI COCONUT RICE NOODLES WITH CHICKEN

Steps:

• Heat water for noodles and cook pasta 6-8 minutes (stir-fryable) or according to package directions.
• Drain noodles, rinse under cool water and allow to drain; cut into smaller pieces if desired.
• Meanwhile, toast coconut if necessary.
• Using a whisk, mix together ingredients for sauce: coconut milk, peanut butter, soy sauce, fish sauce, garlic, curry powder, brown sugar, and cayenne pepper.
• Heat oil in large pan until almost smoking.
• Add chicken and stir-fry until almost done and nicely browned.
• Add bell pepper and cook 1-2 minutes.
• Add mushrooms and cook until they are tender.
• Add chopped scallions, basil, and the juice of the lime and cook briefly.
• Stir in sauce mixture and allow to heat.
• Add cooked noodles and chopped cilantro and toss until thoroughly coated.
• Allow to heat through then remove from heat.
• Serve garnished with toasted coconut, chopped cashews, and minced chiles.

GRILLED THAI COCONUT CHICKEN THIGHS

Steps:

• Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for 1 hour to overnight. The longer they sit, the more flavor they will develop.
• Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
• Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
• Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).

THAI GRILLED CHICKEN AND NOODLES

Steps:

• Combine the curry paste, sugar and half the lime zest and juice. Slash the chicken breasts, place in a shallow non-metallic dish and pour over the marinade. Marinate for at least 30 minutes.
• Preheat the grill / broiler to medium and cook the chicken for 20 mins, turning occasionally,until cooked through and lightly charred.
• Meanwhile, cook the noodles according to packet instructions and combine with remaining lime zest and juice, scallions, pepper, soy sauce and cilantro.
• Serve the noodles in warm bowls topped with the sliced chicken.

THAI COCONUT NOODLES

Steps:

• Pour a little oil in a large pot.
• Add onion, garlic, red pepper, coriander and cumin.
• Saute until onion has become translucent.
• Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
• Add cooked chicken and rice noodles.
• Continue cooking for ten minutes or until the noodles are softened.