THAI CHICKEN BREASTS
This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
Provided by MarieRynr
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
- Mix flour with salt and pepper to taste and dredge chicken pieces in this.
- Heat the olive oil in a large skillet.
- Saute the chicken until browned on both sides and cooked through.
- Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
- Add the ginger-garlic mixture to the skillet and saute until lightly browned.
- Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
- Bring the mixture to a boil.
- Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
- Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
- Trim and shred the sugar snap peas diagonally.
- Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
THAI CHICKEN
This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.
Provided by Debora
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
- Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g
FIRST PLACE WINNER: THAI-INSPIRED STUFFED CHICKEN BREAST AND SLAW
Steps:
- For the chicken: In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.
- For slaw: In a large bowl mix together all ingredients and refrigerate.
- To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.
THAI-STYLE CHICKEN BREASTS IN FOIL
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the lotus root or jicama in the center, then top with the chicken breasts, red pepper, mango, lime lives, scallions, coconut milk, nam pla, and another tablespoon of the oil.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2- inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package as is for up to 3 hours before proceeding.
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
THAI CHICKEN
Steps:
- Season chicken breast pieces with Thai seasoning; set aside.
- Spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add seasoned chicken, onion, garlic and mushrooms. Saute until chicken is just cooked, about 8 to 10 minutes. Add the green beans, chicken stock, coconut milk and lemon zest. Bring to a boil, then reduce heat and simmer until the beans are cooked al dente, about 8 minutes, stirring occasionally. Transfer to a serving bowl and serve hot garnished with cilantro.
AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)
This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.
Provided by Nancy Gibson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 24m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g
CHICKEN BREASTS WITH THAI FLAVORS
Not sure where I found this recipe, but it sounded yummy and is only 3.5 WW pts per serving. Actual prep time includes marinating time.
Provided by Amber Dawn
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Crush the coriander and cumin seeds lightly.
- Combine with the ground cumin, minced ginger, cilantro, jalapeno, lime zest and juice, oil, black pepper and salt.
- Put the chicken breasts in a glass dish and pour marinade over.
- Turn the chicken to coat.
- Marinate at room temperature 1 hour or refrigerate for longer marination.
- Heat large nonstick grill pan or skillet over medium heat.
- Remove chicken from marinade, discard marinade.
- When pan is hot, add chicken and cook about 5 to 6 minutes on each side, or until cooked through.
- (Reduce heat slightly if chicken is browning too much.).
SLOW COOK THAI CHICKEN
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Provided by DELTAQUEEN50
Categories World Cuisine Recipes Asian Thai
Time 5h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
- Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
- Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g
GRILLED THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST
Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you're left with just the tender heart of the stalk. Though these breasts are great served hot off the grill, they're also fine served cold in the coming days, either plain or sliced atop a salad. From Fine Cooking. Marinate time not included.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
- Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.
- Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.
Nutrition Facts : Calories 422.3, Fat 12.3, SaturatedFat 7.1, Cholesterol 151, Sodium 2034.6, Carbohydrate 25.5, Fiber 1.1, Sugar 21, Protein 51
More about "thai chicken breasts food"
TOP 10 THAI CHICKEN RECIPES TO TRY IN YOUR KITCHEN
From thespruceeats.com
Author Darlene Schmidt
- Classic Chicken Curry. This classic chicken curry is made with chunks of chicken, vegetables, and potatoes, and tastes like one of those wonderful curry dishes found in the marketplaces and streets of Bangkok.
- Thai Basil Chicken Stir-Fry. Thai basil chicken stir-fry is one of the most popular of all Thai dishes, both in Thailand and North America, offering spicy flavors that mingle beautifully with the taste of savory basil.
- Tom Ka Gai Soup. This classic Tom ka gai soup has a beautiful balance of spicy, salty, sweet, and sour flavors. The meaty shitake mushrooms and chunks of chicken give the soup a bold texture, and the lemongrass, chilies, galangal, makrut leaves, coriander, and basil perfume a broth of chicken stock and coconut milk.
- Thai Lemongrass Roasted Chicken. Thai lemongrass roasted chicken is famous throughout Southeast Asia. Every cook has their own version, more or less spicy with a sweeter or more savory sauce.
- Thai Cashew Chicken Stir-Fry. This Thai cashew chicken stir-fry is one of many stir-fry recipes that came to Thailand via China. Very popular in Thai restaurants, this famous chicken stir-fry recipe is made with lean chicken breast, shiitake mushrooms, and greens, like bok choi.
- Thai Tom Yum Baked Chicken. Tom Yum sauce can be bought pre-made in Asian or Thai supermarkets, but there's nothing like the flavor of a fresh homemade paste.
- Classic Sweet and Sour Chicken. This classic sweet and sour chicken is easy to make, and superior to most Thai restaurants' versions of the dish because it's light and fresh and the chicken doesn't have any breading.
- Thai Chicken Satay. Chicken or beef satays are a tasty and easy way of delivering a healthy meal to your table. Marinate small pieces of chicken in a flavorful mixture of spices, soy sauce, herbs, and fish sauce, and grill or broil in the oven for 10 to 20 minutes.
- Tamarind Chicken Stir-Fry. Tamarind is a sour fruit that is used in many cuisines, from Asia to Africa and Latin America. It has a strong tangy flavor and can be bought in a paste with or without sugar.
- Thai Fried Chicken. Thai fried chicken is a popular street food in Thailand, eaten as both a finger food and main course dish. Our recipe features a crisp, thin coating, and flavorful meat thanks to a wonderful marinade of Thai herbs and spices.
THAI CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
10 BEST THAI CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
THAI CHICKEN WITH BASIL RECIPE - FOOD & WINE
From foodandwine.com
SWEET AND SPICY THAI CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
SLOW COOKER THAI CHICKEN - EASY FAMILY RECIPES
From easyfamilyrecipes.com
THAI STICKY CHICKEN FINGERS - IRRESISTIBLY CRUNCHY
From iowagirleats.com
BEST THAI CHICKEN PEANUT SAUTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ASIAN-STYLE CHICKEN BREAST RECIPES | ALLRECIPES
From allrecipes.com
THAI CHICKEN BREAST RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED MARINATED THAI CHICKEN (GAI YANG) | RECIPETIN EATS
From recipetineats.com
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
RED THAI ROAST CHICKEN BREASTS | CANADIAN LIVING
From canadianliving.com
AUTHENTIC THAI GRILLED CHICKEN RECIPE (GAI YANG ไก่ย่าง)
From eatingthaifood.com
10 BEST THAI LEMONGRASS CHICKEN RECIPES - YUMMLY
From yummly.com
THAI CHICKEN MARINADE - CRAVING TASTY
From cravingtasty.com
KHAO MAN GAI RECIPE – THAI STREET FOOD STYLE (วิธีทำข้าวมันไก่)
From eatingthaifood.com
THAI CHICKEN BREASTS (FORTUNE) – FOODWISE
From foodwise.com.hk
SPICY THAI CHICKEN AND VEGGIE NOODLES - JO COOKS
From jocooks.com
EASY CHICKEN PAD THAI RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI INSPIRED INSTANT POT CHICKEN BREASTS - WHOLE FOOD BELLIES
From wholefoodbellies.com
THAI CHICKEN BREASTS RECIPE - FOOD NEWS
From foodnewsnews.com
HEALTHY THAI CHICKEN RECIPES | EATINGWELL
From eatingwell.com
THAI-STYLE GRILLED CHICKEN (GAI YANG) RECIPE - SERIOUS EATS
From seriouseats.com
TEX-THAI CHICKEN BREASTS | BETTER HOMES & GARDENS
From bhg.com
THAI CHICKEN SALAD | RECIPETIN EATS
From recipetineats.com
THAI CHICKEN BREASTS RECIPE - FOOD.COM
From pinterest.ca
THAI CHICKEN CURRY WITH COCONUT MILK | EASY ONE-PAN RECIPE
From wellplated.com
GRILLED CHICKEN BREASTS IN THAI LIME LEAF GLAZE
From makegoodfood.ca
HERB-GRILLED CHICKEN BREASTS, THAI STYLE RECIPE | EPICURIOUS
From epicurious.com
EASY THAI BAKED CHICKEN - MAKE AHEAD AND FREEZE - FLAVOUR AND …
From flavourandsavour.com
10 BEST THAI CRISPY CHICKEN RECIPES | YUMMLY
From yummly.com
THAI BASIL CHICKEN RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
THREE WAYS TO COOK CHICKEN BREAST AND HAVE THEM TENDER LIKE A …
From asianfoodnetwork.com
THAI CHICKEN RECIPE | EATINGWELL
From eatingwell.com
EASY THAI CHICKEN - DAMN DELICIOUS
From damndelicious.net
THAI CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
THAI ROAST CHICKEN THIGHS WITH COCONUT RICE - BON APPéTIT
From bonappetit.com
CROCKPOT THAI CHICKEN - JO COOKS
From jocooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love