THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS
I love the coconut chicken soup I get at a local Thai restaurant and wanted to try to get something similar at home. Lemongrass is hard to find here, so I played around a bit and I'm pretty proud of how it came out. Quick, easy and tasty! Serve over rice.
Provided by little_wing
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
- Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
- Heat mixture in skillet over med-high heat.
- Cook 1-2 minutes or until mixture thickens and turns a brighter red.
- Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
- Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
- Stir in spinach, basil and salt, cover and heat through.
- Serve over rice.
Nutrition Facts : Calories 417.4, Fat 23.8, SaturatedFat 19.4, Cholesterol 98.8, Sodium 864.4, Carbohydrate 9.7, Fiber 2.3, Sugar 1.6, Protein 43.8
EASY THAI CHICKEN
So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.
THAI CHICKEN WITH SPINACH
This is a very good and easy Thai recipe. I got this from a magazine and changed it a bit to suit my taste.
Provided by HelenG
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the first 8 ingredients and simmer in large pan, stirring now and then about 8-10 minutes or until slightly thickened.
- Add chicken, reduce heat and simmer, covered, until chicken is cooked, about 10 minutes.
- Add spinach, cilantro, sesame oil, brown sugar and salt.
- Continue to simmer, uncovered until spinach wilts.
- Transfer to serving dish and garnish with toasted coconut.
- ~***This makes a lot of sauce, you can easily add 2 more chicken breasts***~.
- Serve with jasmine rice.
Nutrition Facts : Calories 346.2, Fat 22.2, SaturatedFat 17, Cholesterol 32.9, Sodium 1457.7, Carbohydrate 21.8, Fiber 5.3, Sugar 13.9, Protein 19.6
SIMPLE THAI CHICKEN SPINACH SALAD
I found this in TOH and made it for dinner last night. The dressing is especially good and the whole meal is very healthy and satisfying!
Provided by SaddleUp87
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet or wok, stir fry the chicken pieces in oil until juices run clear.
- remove and keep warm.
- In the same pan, stir fry the carrots and bell pepper until crisp-tender.
- In a large serving bowl, toss the spinach, green onions, and cilantro; set aside.
- In a blender, combine the dressing ingredients and process until well blended.
- Add chicken, carrots, bell pepper, and dressing to the spinach bowl and toss to coat evenly.
- Serve immediately.
Nutrition Facts : Calories 513.9, Fat 34.6, SaturatedFat 7.4, Cholesterol 90.8, Sodium 665.8, Carbohydrate 15.2, Fiber 4.7, Sugar 7.4, Protein 38.4
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