Thai Chicken And String Beans Recipes

QUICK THAI STRING BEANS AND CHICKEN RECIPE

Steps:

• Take Morter Pestle and add the 'Thai Curry Paste' ingredients in it.
• Crush to form a rough paste.
• In a large skillet or wok, heat oil over medium-high heat.
• Add the 2 Kefir leaves and saute for 10 seconds. (Remove the leaves then - it's only used for flavoring).
• Add 1 Tsp of the Thai Curry Paste and saute for 1/2 minute or until fragrant.
• Now add the chicken strips and saute for a minute over high heat.
• Reduce the heat to medium and continue cooking the chicken for 4 to 5 minutes or until cooked.
• Remove the cooked chicken.
• Add the green beans and saute for 2 minutes (lightly cooked).
• Now, add the remaining Thai curry paste and saute for another minute over medium heat.
• Add the cooked chicken, peanuts and stir everything evenly.
• Saute cook for 2 more minutes and then turn off the heat.
• Transfer to a serving bowl and serve immediately.

THAI CHICKEN WITH BASIL STIR FRY

Steps:

• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
• In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

THAI CHICKEN

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil.
• Rinse the rice in a strainer under cold water until the water runs clear and pour into the pot. Add the liquid, and stir to make an even layer. Add the chicken.
• In a small bowl, stir together the hoisin sauce, cilantro, fish sauce, chili sauce, coriander, salt, and pepper. Pour over the chicken.
• Scatter the bamboo shoots over the chicken. Add the bell pepper, followed by the beans. Top with the bok choy until the pot is full.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 539
• Protein: 36g
• Carbohydrates: 94g
• Fat: 6g
• Cholesterol: 75mg
• Sodium: 894mg
• Fiber: 6g

THAI-STYLE GREEN BEANS

Steps:

• In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
• Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
• Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
• Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
• Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
• Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

STIR FRIED STRING BEANS WITH THAI BASIL

Steps:

• Cut string beans (1 inch).
• Pound garlic and chilies with mortar and pestle.
• heat oil in wok until hot, add garlic and chilies and stir fried for a few min until golden brown.
• add ground pork or chicken and stir for 5 minute.
• add string beans, fish sauce, sugar and oyster sauce and stir for 3 to 4 minute.
• add basil leaves and stir for 1 min and serves with
• steam rice.