Thai Ginger Chicken Salad Recipes

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THAI CHICKEN WITH CARROT-GINGER SALAD



Thai Chicken with Carrot-Ginger Salad image

This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
  • Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams

THAI GINGER CHICKEN (GAI PAD KING)



Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

GINGER-LIME GRILLED CHICKEN



Ginger-Lime Grilled Chicken image

Inspired by the flavors of Thailand, inexpensive chicken thighs are marinated in a delicious mix of ginger, fish sauce, fresh lime juice and chili garlic sauce in this flavorful weeknight dinner.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 teaspoon grated peeled fresh ginger
2 tablespoons fish sauce
1 tablespoon packed light brown sugar
2 teaspoons finely grated lime zest, plus 1 tablespoon lime juice
1 1/2 teaspoons chili-garlic sauce
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
4 firm nectarines (about 1 1/2 pounds), thinly sliced
1/2 cup torn fresh mint
1/4 cup salted roasted peanuts, chopped

Steps:

  • Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
  • Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
  • Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

Nutrition Facts : Calories 590, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 1041 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 43 grams, Sugar 17 grams

THAI GINGER CHICKEN SALAD



Thai Ginger Chicken Salad image

Categories     Salad     Chicken     Ginger     Herb     Wheat/Gluten-Free     Dinner     Lunch     Healthy     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

2 Thai chiles, sliced
1/2 cup fresh lime juice
1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
1/4 cup sugar
2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
1/2 garlic clove, chopped
12 ounces rice stick noodles (maifun)
2 tablespoons (or more) vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
2 cups (loosely packed) cilantro, coarsely chopped, divided
1 cup (loosely packed) mint leaves, coarsely chopped, divided
1 cup (loosely packed) basil leaves, coarsely chopped, divided
Large butter lettuce leaves
Ingredient info: Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.

Steps:

  • Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.
  • Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.
  • Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoons ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.
  • Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING



Chicken Noodle Salad with Peanut-Ginger Dressing image

This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.

Provided by Sherbg

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 17

⅓ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 ½ cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6 green onions, chopped
1 red bell pepper, seeded and cut into strips
1 celery rib, thinly sliced
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

Steps:

  • To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
  • Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
  • Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g

GINGER-CASHEW CHICKEN SALAD



Ginger-Cashew Chicken Salad image

I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it's a huge success when I serve it at ladies luncheons. -Shelly Gramer, Long Beach, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
SALAD:
8 ounces fresh baby spinach (about 10 cups)
1 can (11 ounces) mandarin oranges, drained
1 cup shredded red cabbage
2 medium carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Pour 3/4 cup marinade into a large shallow dish. Add chicken; turn to coat. Cover and refrigerate at least 3 hours. Cover and refrigerate remaining marinade., Preheat broiler. Drain chicken, discarding marinade in dish. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips., Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions on top. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 379 calories, Fat 18g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 533mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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