Asian Inspired Coconut Chicken Chili Recipes

ASIAN INSPIRED CHILI

Asian Inspired Chili image

A change of pace for you chili lovers. This is something I've developed over the years as a way to use up hoisin sauce. Can be made in crock pot...just throw everything in and cook on low for 6 hours. This makes very thick chili, if you like it thinner, just add water or broth.

Provided by little_wing

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 onion, chopped
2 scallions, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 tablespoon sesame oil
1 lb lean ground beef, browned (can sub turkey or even chicken if desired)
2 tablespoons fresh ginger, minced
1 teaspoon Chinese five spice powder
1/4 cup dry sherry
1/4 cup hoisin sauce
2 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons thai style chili sauce
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
1 (15 ounce) can diced tomatoes
1 (16 ounce) can red beans, drained and rinsed
1/2 cup tomato sauce

Steps:

Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
Add remaining ingredients,bring to a boil.
Reduce heat and simmer for 1 hour.

THAI-STYLE CHICKEN CHILI

Thai-Style Chicken Chili image

I love this Asian take on the classic one-pot meal. It's quick, easy, nutritious and delicious. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons sesame oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 medium carrot, diced
1 celery rib, chopped
1 teaspoon minced fresh gingerroot
1 large garlic clove, minced
1 can (28 ounces) diced tomatoes
1 can (13.66 ounces) light coconut milk
1 tablespoon red curry paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup frozen shelled edamame, thawed
2 cups fresh baby spinach
1 green onion, minced
1/2 teaspoon grated lemon zest
Fresh cilantro leaves
Dry roasted peanuts

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.

Nutrition Facts : Calories 270 calories, Fat 16g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

THAI-STYLE COCONUT CHICKEN

Thai-Style Coconut Chicken image

Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

Steps:

In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
Spoon into shallow serving bowls; top with basil. Serve with rice.

Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g

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