THAI NOODLE BOWL WITH CHICKEN
Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
- Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.
Nutrition Facts : Calories 460, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 848 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams, Sugar 5 grams
SWEET THAI-STYLE CHICKEN BOWL
This is a fresh and sweet Thai-style dish, with great flavor and lots of room for creative tweaking. Enjoy!
Provided by live2eat
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
- Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
- Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
- Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.
Nutrition Facts : Calories 668.6 calories, Carbohydrate 90.5 g, Cholesterol 32.3 mg, Fat 26.3 g, Fiber 4.2 g, Protein 22.6 g, SaturatedFat 14.9 g, Sodium 1785.4 mg, Sugar 39.8 g
THAI CHICKEN LINGUINE
When I'm feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. -Teri Rumble, Jensen Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.
Nutrition Facts : Calories 377 calories, Fat 13g fat (2g saturated fat), Cholesterol 104mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
JOE'S FUSION CHICKEN PAD THAI
My girlfriend and I were craving pad Thai! So we looked at a few recipes and made our version. It is not exactly traditional pad Thai, so -- lo and behold -- the name!
Provided by Buon Appetito
Categories World Cuisine Recipes Asian
Time 50m
Yield 5
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Season chicken with salt and black pepper; set aside.
- Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
- Coat the inside of a large skillet or wok with olive oil and place over high heat.
- Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
- Remove chicken and set aside in a bowl.
- Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
- Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
- Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
- Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
- Drain the noodles.
- Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
- Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
- Sprinkle with green onions to serve..
Nutrition Facts : Calories 584.6 calories, Carbohydrate 89.7 g, Cholesterol 200.5 mg, Fat 11.3 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 1790.9 mg, Sugar 31.8 g
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