Bowthaichicken Recipes

THAI CHICKEN BREASTS

Steps:

• combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
• Mix flour with salt and pepper to taste and dredge chicken pieces in this.
• Heat the olive oil in a large skillet.
• Saute the chicken until browned on both sides and cooked through.
• Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
• Add the ginger-garlic mixture to the skillet and saute until lightly browned.
• Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
• Bring the mixture to a boil.
• Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
• Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
• Trim and shred the sugar snap peas diagonally.
• Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

THAI CHICKEN

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.

BOW-THAI CHICKEN

Steps:

• Cook pasta in large saucepan as directed on package.
• Drain; return to saucepan and cover to keep warm.
• Meanwhile, in medium bowl, combine curry powder and soy sauce.
• Add chicken strips; toss to coat.
• Heat oil in large skillet or wok over medium-high heat until hot.
• Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
• Add frozen sauce and vegetables from meal starter.
• Bring to a boil.
• Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
• Stir in lime juice and peanut butter.
• Add Alfredo sauce to cooked pasta; toss to coat.
• Spoon vegetable mixture over pasta mixture; stir well.
• Spoon onto individual serving plates.
• Sprinkle coconut, onions, and peanuts from packet over each serving.
• Garnish each with lime wedge.

17 BEST THAI CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

THAI RESTAURANT CHICKEN

Steps:

• In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm., Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)

Steps:

• Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

BOW-THAI CHICKEN

Steps:

• Cook pasta in large saucepan to desired doneness as directed on package. Drain return to saucepan. Cover to keep warm.Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken cook and stir 4 to 5 minutes or until no longer pink in center.Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter.Add Alfredo sauce to cooked pasta toss to coat. Spoon vegetable mixture over pasta mixture stir well. Spoon onto individual serving plates. Sprinkle with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.Nutrition Per Serving: Calories 560 Protein 33g Carbohydrate 64g Fat 19g Sodium 1540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.