Cilantrochickenandspicythainoodles Recipes

SPICY THAI NOODLES WITH GINGER PEANUT DRESSING

Spicy Thai Noodles with Ginger Peanut Dressing image

Provided by Dzintra Dzenis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

Kosher salt
1 pound udon noodles or linguine pasta
2 teaspoons sesame oil
1/4 cup light soy sauce
2 teaspoons grated fresh ginger
2 cloves garlic, minced
4 Thai chiles, halved lengthwise, and seeds removed
4 chicken breasts, cut into bite-size cubes
1/2 cup creamy peanut butter
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 tablespoons sugar
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chile oil
2 tablespoons grapeseed oil
1 orange, rind removed, flesh segmented
2 Thai chiles diced, seeds removed
1 small bunch fresh cilantro, chopped
1 bunch spring onions, thinly sliced

Steps:

Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
Thread the chicken pieces and orange segments alternately on the skewers.
To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

THAI PEANUT CHICKEN

Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories World Cuisine Recipes Asian

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

CILANTRO CHICKEN AND SPICY THAI NOODLES

Cilantro Chicken and Spicy Thai Noodles image

A great lunch or dinner dish that uses simple; yet flavorful ingredients. Cooking time does not include pasta.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

4 chicken thighs, boneless and skinless (about 1 pound)
3 tablespoons canola oil
salt & freshly ground black pepper
2 tablespoons garlic, minced
1/4 cup cilantro leaf
2 limes, zest of 1 lime and juice of both
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
1 tablespoon fresh ginger, peeled and grated
1 lime, zested and juiced
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup chicken stock
salt & freshly ground black pepper
1 tablespoon thai green curry paste
1 tablespoon seasoned rice vinegar
3 scallions, white and green parts-chopped
1 lb spaghetti, cooked al dente and sprayed with canola oil (keep warm)
1 carrot, shredded
1/4 cup roasted peanuts, crushed

Steps:

For the chicken, combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and grill the chicken thighs 4 minutes per side or until done.
For the sauce, add canola oil to a saute pan over medium heat. Add the ginger, lime zest, juice, garlic, red pepper flakes and chicken stock. Stir well to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer 2 minutes.
Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.

Nutrition Facts : Calories 915.8, Fat 41.5, SaturatedFat 6.8, Cholesterol 80.8, Sodium 294.5, Carbohydrate 100.1, Fiber 7.1, Sugar 6.5, Protein 37.1

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