Thai Chicken Chili Food

THAI CHILI CHICKEN

Steps:

• Mix the Sauce ingredients in a small bowl and set aside.
• Heat up a wok with cooking oil and add garlic until aromatic.
• Add in the chicken and stir-fry for a couple of minutes, add the bamboo shoots, chili, and mint leaves and stir fry until the chicken is cooked.
• Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.

THAI-STYLE CHICKEN CHILI

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

THAI CHICKEN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

THAI PEANUT CHICKEN CHILI

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
• At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
• Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
• Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
• Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.

THAI SWEET CHILI CHICKEN

Steps:

• Fry the 1/2 of the onions, 1/2 of the ginger, and all the garlic in a very hot pan/pot with vegetable oil. (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic).
• After browning the edges of the onions (about 2-3 mins), add chicken. Fry for five more minutes.
• Add sweet chili sauce, fish sauce, red pepper flakes. (You can add salt/pepper here too if you are familiar with this dish, otherwise wait so that you don't oversalt.).
• Reduce heat to med-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally. The liquid should reduce by at least half.
• Salt/pepper to taste. (The chicken should be fully cooked at this point, so you can taste the sauce.).
• Add the rest of the onions and ginger, then cook for 3-5 more minutes.
• Enjoy with jasmine rice.

THAI CHICKEN CHILI

Steps:

• In a large dutch oven, heat the olive oil over medium heat, then add the onions, garlic, both peppers and the chilis.
• Cook for 8-10 minutes, stirring until softened.
• Push the onion and peppers over to one side of the pot and then add in the ground chicken to brown.
• Once the chicken is browned through, stir together with the peppers and onions.
• Add the cumin, chili powder and salt then stir to combine.
• Pour in the beer to deglaze the pot, scraping up the bottom as you stir.
• Next pour in the chicken broth, Worcestershire sauce, soy sauce, sriracha and oyster sauce then stir.
• Stir in the peanut butter until it's completely mixed into the chili.
• Add the beans in, stir and let simmer uncovered for 45 minutes to an hour.

THAI GRILLED CHICKEN WITH HONEY-CHILI GLAZE

Steps:

• Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
• Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
• Prepare a charcoal grill to medium heat or preheat the broiler.
• Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
• After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.