Thai Pra Ram Chicken Recipes

THAI PEANUT CHICKEN

Thai Peanut Chicken image

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

Ingredients

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

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 PRA RAM CHICKEN

Thai Pra Ram Chicken image

My husband's favorite Thai resturant serves this dish (his fave!) and he says he likes mine even better! I always serve it on top of a bed of white rice, following package directions for servings. Even my 5 year old says "this one's a keeper!" Also, the spinach can be substitued with a 2 lb. bag of stirfry veggies instead.

Provided by HappyCookingMommy

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breasts, cubed
1/2 cup water
1/2 teaspoon salt
18 ounces fresh spinach leaves
optional- 1 lb. frozen stirfry vegetables
1/2 cup sugar
1/2 cup creamy peanut butter
4 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon minced garlic
1 can coconut milk, shaken

Steps:

Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken.
Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes.
Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat.
To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!

THAI PAD PRA RAM

Thai Pad Pra Ram image

Make and share this Thai Pad Pra Ram recipe from Food.com.

Provided by Ebony Enchantress

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breast halves, cubed (drained and cubed) or 4 vegetarians substitute tofu (drained and cubed)
1 (8 ounce) can baby corn
sliced fresh mushrooms (or one can, drained)
1 bunch broccoli floret (cut)
1 (227 ml) can water chestnuts
jasmine rice (prepared by instructions)
satay peanut sauce (or Thai Peanut sauce prepared with coconut milk)

Steps:

Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.

RAMJAM CHICKEN

RamJam Chicken image

This is my absolute favorite marinade for chicken. I could eat this every night! The longer you let it marinate, the more intense the flavor. I usually let it sit overnight in the refrigerator, but a few hours will do.

Provided by Laura

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 3h35m

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
¾ teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
¼ teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves - cut into strips

Steps:

In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.
Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 1.5 g, Cholesterol 134.3 mg, Fat 9.1 g, Fiber 0.2 g, Protein 49.6 g, SaturatedFat 2 g, Sodium 568.4 mg, Sugar 0.3 g

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