Thai Peanut Chikn Sandwich Recipes
THAI PEANUT CHIK'N SANDWICH
Spicy veggie patties dressed with crunchy peanut butter and coleslaw give this sandwich a Thai-style flavor.
Provided by My Food and Family
Categories Meat Substitute
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook patties as directed on package.
- Meanwhile, combine next 4 ingredients.
- Spread cut sides of buns with peanut butter; fill with patties and coleslaw.
Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 21 g
THAI PEANUT CHICKEN SANDWICH NO COOKING REQUIRED
Turn off the stove and put away the knives... Home Chef is offering meals quick enough to throw together as you're walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we've got quick and delicious covered.
Provided by Chef Sarah Thomsen
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Sandwich Thoroughly rinse produce and pat dry.Trim cucumber and thinly slice into rounds.Halve French roll, if necessary.Combine chicken, satay sauce, and Sriracha (to taste) and microwave until warm, 1-2 minutes.Top bottom roll with chicken mixture, carrots, cucumber slices, peanuts, and top roll. Bon appétit!
Nutrition Facts :
THAI CHICKEN SANDWICH WITH PEANUT SAUCE
Steps:
- Combine marinade ingredients in a container or ziplock bag large enough to hold chicken breasts. Add chicken and refrigerate for at least 30 minutes or up to a day.
- Grill chicken until it measures 160 degrees F.
- Fry or bake bacon. Drain and set aside.
- Combine all of the peanut sauce ingredients in a saucepan. Heat over a medium heat until simmering. Continue cooking 2 to 3 minutes, whisking continuously. Set aside or refrigerate and allow to cool.
- On a fresh bun, top chicken with bacon. Drizzle peanut sauce over bacon and sprinkle with bean sprouts.
- Serve with additional peanut sauce.
Nutrition Facts : ServingSize 6 g, Calories 1197 kcal, Carbohydrate 57 g, Protein 72 g, Fat 77 g, SaturatedFat 26 g, Cholesterol 170 mg, Sodium 2061 mg, Fiber 4 g, Sugar 21 g
THAI PEANUT CHICKEN SANDWICH
Thai Peanut Chicken Sandwich.
Provided by SOSCuisine
Categories Main courses/Entrées
Number Of Ingredients 18
Steps:
- Put all the ingredients, but peas and breads, in the ceramic cooking pot.
- Mix well.
- Cover the slow cooker with the lid and cook on 'high' for 4 h.
- About 30 min before the end of the cooking time, stir in the peas and prepare the pickled carrots.
- Serve the chicken in the breads with the pickled carrots.
Nutrition Facts : Calories 610 calories/serving, Fat 21
SPICY THAI GRILLED PEANUT BUTTER SANDWICH
Steps:
- For the peanut butter: Blend together the peanuts, oil and salt in a food processor or blender until you get a silky texture. Heat a grill or grill pan to medium-high heat.
- Lightly butter both sides of the bread slices. Spread 2 to 2 1/2 tablespoons of the peanut butter on 1 slice of bread, and then layer on the sriracha, basil, curry powder and marmalade. Close the sandwich and grill until the bread is golden brown on the bottom, then flip and grill the other side. Reserve any remaining peanut butter in an airtight container for another use.
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
THAI PEANUT CHICKEN
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
Provided by NIMITZ
Categories World Cuisine Recipes Asian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
- Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g
THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
PEANUT BUTTER, CHICKEN AND BASIL SANDWICH
Steps:
- Spread peanut butter over bread. Top with chicken, basil and salt; drizzle with oil.
Nutrition Facts : Calories 263 calories, Fat 16g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 473mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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