My Thai Chicken Recipes

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MY THAI CHICKEN WRAPS



My Thai Chicken Wraps image

This is a delicious take on one of my favorite restaurant appetizers. It's requested in my house at least once a week.

Provided by gztg44

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 (12 ounce) package coleslaw mix with carrots
1 tablespoon chopped fresh basil
2 tablespoons white sugar
black pepper to taste
½ cup hoisin sauce
¼ cup soy sauce
2 tablespoons white vinegar
1 head green leaf lettuce, leaves separated, rinsed, and patted dry
1 cup Thai-style peanut sauce

Steps:

  • Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
  • To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

Nutrition Facts : Calories 604 calories, Carbohydrate 28.1 g, Cholesterol 126.7 mg, Fat 34.2 g, Fiber 3.5 g, Protein 46.5 g, SaturatedFat 8.5 g, Sodium 1182.8 mg, Sugar 10.5 g

MY THAI CHICKEN CURRY



My Thai Chicken Curry image

I love to play with Asian ingredients! This recipe is so simple and yet delightful that I just had to post it. It is a family favorite! I hope you enjoy it like we do. The beautiful thing about these ingredients is they play well together. So if it's not sweet enough for you, add a little more brown sugar; likewise, if it's not salty enough, add more fish sauce...

Provided by Julie C.

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 large chicken breasts, cubed
2 medium russet potatoes, precooked for 7 minutes in microwave then cubed
1 (14 ounce) can light coconut milk
2 tablespoons curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons cashew nuts, unsalted and chopped
2 tablespoons cilantro, chopped

Steps:

  • Heat skillet over medium high heat.
  • Add olive oil.
  • Saute chicken in skillet until browned, approximately 5 minutes.
  • Remove chicken.
  • Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
  • Bring to a simmer, reduce heat to medium low.
  • Add chicken and simmer for 15 minutes.
  • Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
  • Remove from heat and sprinkle with cashews and cilantro.
  • Serve over white rice in a wide mouthed bowl.

More about "my thai chicken recipes"

TOP 10 THAI CHICKEN RECIPES TO TRY IN YOUR KITCHEN
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From thespruceeats.com
Author Darlene Schmidt
  • Classic Chicken Curry. This classic chicken curry is made with chunks of chicken, vegetables, and potatoes, and tastes like one of those wonderful curry dishes found in the marketplaces and streets of Bangkok.
  • Thai Basil Chicken Stir-Fry. Thai basil chicken stir-fry is one of the most popular of all Thai dishes, both in Thailand and North America, offering spicy flavors that mingle beautifully with the taste of savory basil.
  • Tom Ka Gai Soup. This classic Tom ka gai soup has a beautiful balance of spicy, salty, sweet, and sour flavors. The meaty shitake mushrooms and chunks of chicken give the soup a bold texture, and the lemongrass, chilies, galangal, makrut leaves, coriander, and basil perfume a broth of chicken stock and coconut milk.
  • Thai Lemongrass Roasted Chicken. Thai lemongrass roasted chicken is famous throughout Southeast Asia. Every cook has their own version, more or less spicy with a sweeter or more savory sauce.
  • Thai Cashew Chicken Stir-Fry. This Thai cashew chicken stir-fry is one of many stir-fry recipes that came to Thailand via China. Very popular in Thai restaurants, this famous chicken stir-fry recipe is made with lean chicken breast, shiitake mushrooms, and greens, like bok choi.
  • Thai Tom Yum Baked Chicken. Tom Yum sauce can be bought pre-made in Asian or Thai supermarkets, but there's nothing like the flavor of a fresh homemade paste.
  • Classic Sweet and Sour Chicken. This classic sweet and sour chicken is easy to make, and superior to most Thai restaurants' versions of the dish because it's light and fresh and the chicken doesn't have any breading.
  • Thai Chicken Satay. Chicken or beef satays are a tasty and easy way of delivering a healthy meal to your table. Marinate small pieces of chicken in a flavorful mixture of spices, soy sauce, herbs, and fish sauce, and grill or broil in the oven for 10 to 20 minutes.
  • Tamarind Chicken Stir-Fry. Tamarind is a sour fruit that is used in many cuisines, from Asia to Africa and Latin America. It has a strong tangy flavor and can be bought in a paste with or without sugar.
  • Thai Fried Chicken. Thai fried chicken is a popular street food in Thailand, eaten as both a finger food and main course dish. Our recipe features a crisp, thin coating, and flavorful meat thanks to a wonderful marinade of Thai herbs and spices.


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