THAI-STYLE CHICKEN CHILI
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
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.
ASIAN INSPIRED CHILI
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
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 PEANUT CHICKEN CHILI
This is a Thai peanut chicken chili recipe I received from a friend of mine. It's awesome. He used pork in his.
Provided by Jim
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 28.8 g, Cholesterol 48.8 mg, Fat 31.7 g, Fiber 7.6 g, Protein 31.2 g, SaturatedFat 15.9 g, Sodium 579.4 mg, Sugar 4.7 g
THAI-STYLE CHICKEN IN COCONUT SAUCE
Steps:
- In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.
CHINESE COCONUT CHICKEN
Make and share this Chinese Coconut Chicken recipe from Food.com.
Provided by Lauryl G.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4
ASIAN-INSPIRED COCONUT-CHICKEN CHILI
Heat things up with Asian-Inspired Coconut-Chicken Chili. This coconut-chicken chili showcases some jalapeño spice alongside a host of other rich flavors.
Provided by My Food and Family
Categories Home
Time 40m
Yield 7 servings, 1 cup chili and about 2/3 cup rice each
Number Of Ingredients 18
Steps:
- Cook rice as directed on package, omitting salt.
- Meanwhile, heat oil large saucepan on medium heat. Add chicken, yellow onions, peppers, garlic, ginger and chili powder; stir. Cook 6 to 8 min. or until chicken is no longer pink, stirring frequently. Add flour; cook and stir 1 min. Stir in peanut butter. Add coconut milk, broth and dressing; mix well. Bring to boil, stirring occasionally.
- Stir in beans, carrots and cilantro; return to boil. Cover; simmer on medium-heat 10 min., stirring occasionally. Serve over rice; top with green onions and coconut.
Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 55 g, Fiber 6 g, Sugar 9 g, Protein 22 g
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COCONUT CHICKEN CHILI - BETTER HOMES & GARDENS
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4.5/5 (42)Calories 556 per servingTotal Time 50 mins
- In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.
- Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.
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