SWEET THAI-STYLE CHICKEN BOWL
This is a fresh and sweet Thai-style dish, with great flavor and lots of room for creative tweaking. Enjoy!
Provided by live2eat
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
- Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
- Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
- Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.
Nutrition Facts : Calories 668.6 calories, Carbohydrate 90.5 g, Cholesterol 32.3 mg, Fat 26.3 g, Fiber 4.2 g, Protein 22.6 g, SaturatedFat 14.9 g, Sodium 1785.4 mg, Sugar 39.8 g
SWEET THAI CHICKEN AND VEGGIE BOWLS
This Sweet Thai Chicken and Veggie Bowl is flavorful and convenient thanks to pre-seasoned meat and easy-to-cook vegetables.
Provided by Courtney Paige
Categories dinner lunch Main Course meal prep
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Prepare your spaghetti squash first. Slice in half, remove the seeds from the center with a spoon, and oil each side. Then, sprinkle with salt and pepper. Place squash face down on your sheet pan.
- Bake squash for 35 minutes.
- While squash roasts, chop your white onion and red and green bell peppers.
- Heat a greased or non-stick fry pan to medium heat. Add in a package of Mighty Spark Thai-Style Ground Chicken. About half way through cooking, add your chopped onion and bell peppers. Sauté.
- Carefully remove the spaghetti squash from the oven. Remember, the pan will be extremely hot. Shred the cooked squash with a fork and add it to the chicken and vegetable mixture.
- Add balsamic glaze and sriracha and mix ingredients well.
- Serve and enjoy!
THAI SWEET CHILI CHICKEN BUDDHA BOWLS
A sweet, spicy, and tangy quinoa bowl with sweet chili chicken, pineapple and plenty of veggies!
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered, before letting cool.
- Meanwhile, assemble salad and enjoy!
Nutrition Facts : Nutrition Facts Calories 232, Fat 5g (Saturated 1g, Trans 0), Cholesterol 42mg, Sodium 66mg, Carbs 26g (Fiber 4g, Sugars 7g), Protein 19g Nutrition by
SWEET THAI CHILI CHICKEN WINGS
Baked chicken wings tossed in a tangy sauce made with sweet thai chili, siracha, ginger, and soy sauce. From Life's Ambrosia.
Provided by Barbell Bunny
Categories Chicken
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk together peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, ginger and chili oil (if using). Place chicken wings in marinade and toss to coat. Cover and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place marinated chicken wings on top, cook 20 - 25 minutes or until chicken is cooked through and skin has darkened. Turning once.
- In another bowl whisk together sweet Thai chili sauce, 1 teaspoon of sriracha and remaining teaspoon of soy sauce. Taste and add more sriracha if desired.
- Transfer hot wings to the bowl and toss to coat.
- Serve with plenty of napkins.
Nutrition Facts : Calories 856.1, Fat 65.7, SaturatedFat 16.2, Cholesterol 218.5, Sodium 1361.4, Carbohydrate 8.6, Fiber 2.2, Sugar 3.9, Protein 54.1
THAI CHICKEN BALLS
These chicken balls are so tasty! You have to try them!
Provided by Vivian
Categories Appetizers and Snacks Spicy
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
- Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
- Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 14.8 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.6 g, SaturatedFat 2.5 g, Sodium 247.2 mg, Sugar 3.6 g
THAI-STYLE SWEET AND SOUR CHICKEN
Make and share this Thai-Style Sweet and Sour Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside.
- Heat a wok or a large deep skillet over high heat.
- Add oil and swirl to coat pan.
- Add garlic and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer.
- Cook, until edges turn white, about 1 minute; toss well.
- Add cauliflower florets and onion and toss well.
- Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes.
- Add fish sauce mixture and toss well.
- Cook, undisturbed, until chicken is cooked through, about 1 minute more.
- Add cucumber chunks and cherry tomatoes.
- Give one more good toss to mix everything well.
- Transfer to a serving plate; serve hot or warm.
- May serve over hot cooked rice.
PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS
Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.
Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.
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SWEET AND SOUR THAI CHICKEN BOWLS - DISHING OUT HEALTH
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- In a large bowl, combine red chili sauce, tamari, Truvia Nectar, rice vinegar, garlic, ginger, lime juice and basil. Stir with a whisk. Set 1/4 cup marinade aside. Place chicken in bowl, toss to coat. Cover and refrigerate for 1 hour.
- Preheat oven to 450 degrees F. Toss squash with olive oil and sea salt; spread out on a baking sheet. Roast for 30-33 minutes, flipping once halfway through. Prepare rice according to package instructions.
- Heat a large non-stick skillet over medium-high. Add chicken; cook 7-8 minutes per side, pouring any leftover marinade from the bowl over chicken.
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