THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING
Steps:
- To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
- In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
- Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
- In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup
CHICKEN SALAD WITH THAI-FLAVORED DRESSING
With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad
Yield 4
Number Of Ingredients 15
Steps:
- In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
- Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 16.8 g, Cholesterol 127.5 mg, Fat 10.5 g, Fiber 4 g, Protein 55.1 g, SaturatedFat 2.5 g, Sodium 791.7 mg, Sugar 8.5 g
THAI PINEAPPLE CHICKEN CURRY
This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. I became addicted to the dish at a local restaurant and then worked to duplicate it at home. I think I've got the taste and presentation pegged. I'm guesstimating on the amounts since I don't measure much when I cook. Feel free to adjust to taste.
Provided by NELLYDESIGN
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
Nutrition Facts : Calories 622.9 calories, Carbohydrate 77.5 g, Cholesterol 20.3 mg, Fat 34.5 g, Fiber 3.5 g, Protein 20.3 g, SaturatedFat 25 g, Sodium 781.1 mg, Sugar 16.4 g
THAI CHICKEN AND ORANGE SALAD
A creamy peanut butter dressing provides a Thai twist to this main dish chicken salad. You if you have leftover cooked chicken breasts, feel free to use it. It will make the recipe even quicker.-Katia Lane, Madison, Alabama
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.
Nutrition Facts : Calories 402 calories, Fat 20g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
THAI CITRUS CHICKEN SALAD
This is a healthy and delicious summer salad. Great for lunch while sitting out in the garden with a a nice cold glass of white wine. :)
Provided by - Carla -
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- DRESSING:.
- Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
- Add salt and freshly ground pepper and taste for seasoning.
- Refrigerate 1 hour to allow flavors to infuse.
- SALAD:.
- Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
- Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
- Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
- Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
- Place Chinese cabbage mixture on two dinner plates.
- Arrange sliced chicken on top and pour over the remaining sauce.
- Top with freshly chopped cilantro.
Nutrition Facts : Calories 311.2, Fat 3.7, SaturatedFat 1, Cholesterol 73.1, Sodium 415.4, Carbohydrate 40.9, Fiber 8.6, Sugar 26.9, Protein 32.7
THAI PINEAPPLE SALAD
This unusual fruit salad, tossed with a soy sauce dressing, provides a pleasing accent to hearty Asian foods.
Provided by JackieOhNo
Categories Pineapple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shake oil, lemon juice, soy sauce, and brown sugar in a tightly covered jar.
- Twist top from pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any "eyes". Slice each quarter lengthwise; cut crosswise into chunks.
- Toss pineapple chunks, apple and green onions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.
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