Thai Spiced Cilantro Chicken Recipes

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
• For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
• Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

CILANTRO THAI CHICKEN BREAST

Steps:

• Rub salt and pepper over the chicken breast on both sides, let sit for 10 minutes
• Toast a handful of peanuts in the oven, chopped and set aside
• Combine garlic, scallion, ginger, Thai chili pepper, cilantro, lime juice, soy sauce, sugar and black pepper in a small container, mix well and set aside.
• Heat a tablespoon butter in a skillet over medium-low heat until melt, place the chicken breast, skin side down, in the skillet.
• Wait 6-7 minutes until the skin side is golden brown (do not move the chicken while cooking), flip the chicken with a spatula.( If the chicken skin sticks to the pan, wait for 1 or 2 more minutes and shake the pan, the chicken should) release.
• Pan-fry the other side for 6-7 minutes until golden brown as well.
• Add 3 tablespoons butter into the pan, after the butter has melted, tilt the pan toward you, spoon up the butter with a long-handled spoon, quickly and repeatedly spoon up the foamy butter and pour it back over the chicken for 1-2 minutes before the butter starts smoking.
• Poke the breasts with a fork, if the juices run clear, the chicken is ready.
• Transfer the chicken to a cutting board, let rest a few minutes and then cut into thick slices.
• Spoon some lime cilantro sauce onto the chicken and top with chopped peanuts to serve.

THAI SPICED CILANTRO CHICKEN

Steps:

• Place chicken on non-metalic plate. Place green chili, ginger, cilantro, lime rind, lime juice, Braggs Amino, sugar, and coconut sauce in food processor. Blend well and marinate with chicken breasts, coating them well for 1 hour in fridge. Meanwhile, prepare jasmine rice. Saute chicken in 2 tsp. vegitable oil. Heat all remaining sauce thoroughly for 8 minutes in seperate sauce pan. Serve with cucumber and radish slices on top of jasmine rice and pour a little sauce over it. Sprinkle with roasted coconut!

BARBEQUED THAI STYLE CHICKEN

Steps:

• Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
• Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

THAI CHICKEN PIZZA WITH CARROTS AND CILANTRO

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza.
• Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.

SPICY THAI GRILLED CHICKEN

Steps:

• Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
• Cook under grill or barbecue for 3-4 minutes each side.
• Serve with salads hot or cold and Gujarati Potatoes.

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken, combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and grill the chicken thighs 4 minutes per side or until done.
• For the sauce, add canola oil to a saute pan over medium heat. Add the ginger, lime zest, juice, garlic, red pepper flakes and chicken stock. Stir well to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer 2 minutes.
• Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.

SPICY THAI CHICKEN

Steps:

• Heat a large skillet over medium heat. Add rice and toast, tossing, until golden brown; transfer rice to a small bowl and let cool. Transfer rice to a spice grinder; grind until coarsely ground. Set aside.
• In a large skillet, heat vegetable oil over medium heat. Add ground chicken and cook, stirring, to break up large pieces, until chicken is cooked through, 4 to 5 minutes. Stir in chile. In a small bowl, whisk together lime juice, sugar, and fish sauce until sugar has dissolved; add to chicken mixture. Continue cooking for 1 minute more.
• Remove from heat and stir in ground rice. Garnish with cilantro, mint, and red onion. Serve chicken in lettuce leaves with cucumber and carrots.