Thai Express Bowl With Chicken Recipes

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THAI NOODLE BOWL WITH CHICKEN



Thai Noodle Bowl with Chicken image

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

1 tablespoon roasted peanut oil
2 tablespoons finely chopped peeled fresh ginger
1 large red onion, finely diced
1 pound ground chicken
2 teaspoons ground turmeric
2 teaspoons chili-garlic sauce (such as sambal oelek)
Kosher salt
4 cups low-sodium chicken broth
1/2 bunch mustard greens, leaves torn
6 ounces rice vermicelli noodles
1/4 cup finely chopped pickled ginger
Chopped salted peanuts and fresh cilantro, for topping

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



Sweet Thai-Style Chicken Bowl image

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

3 cups water
1 ½ cups jasmine rice
1 teaspoon salt
3 skinless, boneless chicken breast halves
½ cup soy sauce
1 tablespoon water, or as desired
1 (14 ounce) can coconut milk
1 cup white sugar
2 tablespoons curry powder
1 mango - peeled, seeded, and diced
2 cups clover sprouts, or to taste
1 cup finely chopped cashews
1 bunch fresh cilantro, finely chopped
4 green onions, chopped

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



Thai Chicken Linguine image

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

8 ounces uncooked whole wheat linguine
1/3 cup reduced-sodium soy sauce
1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon Thai chili sauce
2 tablespoons peanut oil, divided
1 pound boneless skinless chicken breasts, cubed
1 cup fresh snow peas
1 medium sweet red pepper, julienned
4 garlic cloves, minced
2 large eggs, beaten
1/3 cup chopped unsalted peanuts

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



Joe's Fusion Chicken Pad Thai image

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

1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
salt and ground black pepper to taste
¾ cup white sugar
1 teaspoon ground cayenne pepper
3 tablespoons white wine vinegar
6 tablespoons fish sauce
1 tablespoon creamy peanut butter
1 tablespoon olive oil
5 cloves garlic, minced
4 large eggs, lightly beaten
1 (16 ounce) package pad Thai rice noodles
½ cup fresh bean sprouts
2 cups beef broth
½ cup chopped green onion

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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