Thai Chicken Slaw Food

ASIAN SLAW WITH PEANUT DRESSING

Steps:

• Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
• Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

CHOPPED THAI-INSPIRED CHICKEN SALAD

Steps:

• Put on some good music, pour a drink, and start choppin'!
• Pulse all ingredients in the food processor or blender. Adjust consistency with water.
• Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.

THAI CHICKEN & SLAW

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.

THAI CHICKEN COLESLAW

Steps:

• For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

THAI CHICKEN BROCCOLI SLAW STIR-FRY

Steps:

• Cut chicken breast length-wise into strips about 1 inch (2.5 cm) long and ½ inch (1.25 cm) thick. Set aside.
• Cook the brown rice in unsalted water according to package directions.
• Finely grate lime peel and juice the lime. Set juice aside.
• Make stir-fry sauce by combining lime peel, peanut butter, rice vinegar, light tamari, water, garlic cloves, fresh ginger and ground cayenne pepper in bowl of blender or food processor. Process until smooth.
• Wash broccoli slaw under running cold water to freshen. Drain. Cut red peppers into thin slices. Slice green onions to make ½ cup (125 mL) white and ¼ cup (60 mL) of the green.
• Heat one tablespoon (15 mL) grapeseed oil over medium-high heat in a wok or skillet. Add chicken and fry five minutes on one side to brown. Flip and cook on other side for another 3-5 minutes to brown or until internal temperature reaches 165°F (74°C). Remove from pan and set aside. Sprinkle with the reserved fresh lime juice.
• Heat remaining grapeseed oil. Add the sliced white of the green onions, broccoli slaw and red peppers. Stir-fry one minute.
• Pour sauce over stir-fry and sauté another two minutes or until vegetables are just tender crisp. Add chicken back and toss again. Taste and adjust seasoning - you may want to add more fresh lime juice or light tamari.
• To serve, mound brown rice on plate and top with the chicken stir-fry. Garnish with reserved sliced green ends of onions.

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 CHICKEN TACOS WITH CABBAGE SLAW

Steps:

• CABBAGE SLAW::.
• In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
• Tacos::.
• Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
• In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
• TO SERVE::.
• Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.

THAI-INSPIRED STUFFED CHICKEN BREAST AND NAPA SLAW

Steps:

• In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
• Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half.
• Wrap chicken around filling; secure with wooden pick.
• In 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, one 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; place in 350°F oven.
• Bake 30 minutes or until juices run clear.
• Place slaw on serving platter.
• Remove wooden picks and add chicken to platter.
• Garnish with cucumber, lime and cilantro.
• Thai-style Slaw: In large bowl, mix together 3chunky peanut butter; seasoned rice vinegar; lime; and Thai chili. Stir in cilantro; basil; cabbage; cucumber, carrot, and onion. Refrigerate.

THAI-STYLE CHICKEN COLESLAW

Steps:

• Place the chicken in a large serving bowl.
• Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
• When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
• Toss lightly until well combined and finish with a garnish of pink pickled ginger.
• Serve the salad well chilled.

THAI SLAW SALAD

Steps:

• Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
• Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.