My Thai Chicken Recipes

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

Ingredients

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

Ingredients

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.

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