THAI CHICKEN SATAY
The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
Provided by STACEYLYNN0822
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
- Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 9.3 g, Cholesterol 65.9 mg, Fat 25 g, Fiber 3 g, Protein 35.4 g, SaturatedFat 9.2 g, Sodium 314.7 mg, Sugar 0.2 g
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
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
THAI CHICKEN CURRY
This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.
Provided by bluremi
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
- Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
- Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g
THAI CHICKEN SAUTE
Make and share this Thai Chicken Saute recipe from Food.com.
Provided by Krista Roes
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions and 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.
Nutrition Facts : Calories 356.9, Fat 5.8, SaturatedFat 0.9, Cholesterol 98.7, Sodium 462.8, Carbohydrate 31.6, Fiber 1.4, Sugar 5.3, Protein 42.1
THAI CHICKEN SAUTE WITH BASIL & MANDARINS
Introduce your family to the Taste of Thai. This version is mild enough for almost every member of the family. Quick and easy, plus with the addition of economical ramen noodles, you can stretch your dinner-dollar further. Feel free to add or switch up the vegetables. It can only make this healthy dish better. Created for the 'Dining On A Dollar' Contest
Provided by Diana 2
Categories Asian
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring water to boil. Add noodles, cover and remove from heat. Allow 10 - 15 minutes for softening, then drain. Set aside.
- In a large skillet, heat oil. Add onions and sambal olek. Saute until onions are slightly transparent.
- To the onions add red peppers, carrots and garlic. Continue to saute until peppers are just beginning to soften.
- Add chicken, basil, salt and pepper. Stir until chicken is heated through.
- Add orange pieces and the drained noodles. Toss gently until heated through.
Nutrition Facts : Calories 534.4, Fat 21.6, SaturatedFat 5.6, Cholesterol 78.4, Sodium 1463.6, Carbohydrate 51.9, Fiber 7.9, Sugar 21.1, Protein 34.5
EASY THAI CHICKEN STIR-FRY WITH PEANUT SAUCE
Chicken, veggies, and rice noodles stir-fried in a yummy peanut sauce -- Quick, easy, and oh so tasty!! This is a great dish created for and almost entered in the RSC #9 contest. I guess it is the one that got away.
Provided by Debs Recipes
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a microwave-safe bowl, whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger, sesame oil, chili oil, and rice vinegar; blend well.
- FYI: At this point the thick peanut sauce makes a great dipping sauce!
- Stir chicken broth into peanut sauce; cook in microwave oven about 45 seconds or just until bubbly around edges; stir and set aside.
- Bring a large saucepan containing 5-6 cups water to a boil; remove pan from heat and add rice noodles; soak noodles in hot water for 3-5 minutes until they are cooked but still al denté firm; rinse noodles under cold water; drain and set aside; if your noodles are very long you may want to chop them into a more manageable length.
- Meanwhile, peel carrots then slice them with a diagonal cut into pieces about 1/8" thick and 2" long; par boil or steam carrots slices together with frozen broccoli cuts for about 3 minutes or until carrots are barely crisp-tender and broccoli is no longer frozen; remove from heat and rinse under cold water; trim down any oversized pieces of broccoli; set aside.
- Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 1 1/2 minutes or until the chicken is not quite done; add mushrooms, carrots, and broccoli to skillet; sauté another 1 1/2 minutes; add peanut sauce and toss about 30 seconds until chicken and veggies are evenly coated with sauce; add rice noodles; cook and toss for 1 minute until heated through.
- Turn onto serving plate(s) and serve immediately garnished with sliced green onions and chopped peanuts.
THAI CHICKEN SATAY WITH PEANUT SAUCE
A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.
Provided by Rick Young
Categories Chicken
Time 40m
Yield 12 skewers, 4 serving(s)
Number Of Ingredients 13
Steps:
- To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
- Trim off any excess fat and tendons from chicken.
- Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
- Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
- Cover dish with plastic and refrigerate for at least 2 hours.
- Sauce: Heat oil in a small pan.
- Add onion flakes and cook over a low heat for 15 to 30 seconds.
- Add remaining ingredients, mix well, and cook until heated through.
- Set aside sauce to await the chicken.
- Drain the chicken (save the marinade).
- Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
- Serve with the peanut sauce while hot.
Nutrition Facts : Calories 733, Fat 49.3, SaturatedFat 12.8, Cholesterol 188.9, Sodium 1837.9, Carbohydrate 17.3, Fiber 4.1, Sugar 9, Protein 59.4
More about "thai chicken saute food"
THAI CHICKEN SAUTé RECIPE | MYRECIPES
From myrecipes.com
5/5 (54)Calories 403 per servingServings 4
- 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.
TOP 10 THAI CHICKEN RECIPES TO TRY IN YOUR KITCHEN
From thespruceeats.com
THAI CHICKEN SATAY - CAFE DELITES
From cafedelites.com
THAI CHICKEN RECIPE WITH LEMON GRASS AND COCONUT …
From cookingnook.com
THAI SATAY RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI CHICKEN SATAY RECIPE - SERIOUS EATS
From seriouseats.com
THAI CHICKEN THIGHS - DAMN DELICIOUS
From damndelicious.net
THAI CHICKEN SATAY WITH PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
AUTHENTIC THAI BASIL CHICKEN RECIPE (ผัดกระเพราไก่)
From eatingthaifood.com
EASY THAI CHICKEN - DAMN DELICIOUS
From damndelicious.net
THAI CHICKEN MARINADE - CRAVING TASTY
From cravingtasty.com
10 BEST ASIAN SAUCE CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN SATAY WITH PEANUT SAUCE - DAMN DELICIOUS
From damndelicious.net
BEST THAI CHICKEN PEANUT SAUTE RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.7/5 Total Time 30 minsServings 4
THAI CHICKEN SATAY - WILL COOK FOR SMILES
From willcookforsmiles.com
RECIPES FOR THAI CHICKEN SAUTE - COOKTIME24.COM
From cooktime24.com
THAI CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
CHICKEN SATAY WITH PEANUT SAUCE - CHEF SAVVY
From chefsavvy.com
THAI CHICKEN BURGERS WITH SAUTéED ASIAN CABBAGE
From eatwellenjoylife.com
SWEET AND SPICY THAI CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
THAI BASIL CHICKEN RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
EASY THAI CHICKEN - DASH OF SANITY
From dashofsanity.com
THAI CHICKEN PEANUT SAUTE RECIPES | FOOD NETWORK CANADA
From pinterest.ca
THAI SAUTéED CHICKEN WITH BASIL LEAVES - STREETSMART KITCHEN
From streetsmartkitchen.com
21 THAI-INSPIRED CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
THAI CASHEW CHICKEN STIR FRY | RECIPETIN EATS
From recipetineats.com
THAI CHICKEN SAUTé » BIG FLAVORS FROM A TINY KITCHEN
From bigflavorstinykitchen.com
THAI CHICKEN SATE - RASA MALAYSIA
From rasamalaysia.com
17 EASY THAI CHICKEN RECIPES TO TRY AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
THE DELICIOUS TURKISH WAY TO COOK CHICKEN SAUTE | CUISINE AND …
From doyouknowturkey.com
THAI CHICKEN MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
ASIAN CHICKEN SAUTE - CHATELAINE
From chatelaine.com
THAI STYLE CHICKEN THIGHS - BLOSSOM AND FINN
From blossomandfinn.com
THAI CURRY CHICKEN BREAST SAUTE RECIPE - FOOD.COM
From food.com
THAI CHICKEN NOODLES – MODERN HONEY
From modernhoney.com
20-MINUTE THAI BASIL CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
THAI CHICKEN CURRY WITH COCONUT MILK - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
THAI GARLIC & PEPPER CHICKEN STIR-FRY RECIPE | THAI FOODIE
From thai-foodie.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