Thai Style Chicken With Zucchini Recipes
THAI RED CURRY CHICKEN THIGHS WITH ZUCCHINI
Provided by Teri & Jenny
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F.
- Place a large skillet over medium-high heat and add 1 ½ tablespoons oil. Swirl oil around skillet.
- Generously season chicken thighs with salt and pepper and place each thigh into skillet, skin-side down.
- Sear thighs for 4 to 5 minutes. Flip each piece of chicken and continue to sear for an additional 4 to 5 minutes.
- Transfer skillet to oven and bake thighs for 12 to 15 minutes or until just cooked through.
- Remove thighs from oven and transfer onto a plate. Place skillet back over medium heat and add remaining oil. Add shallot and garlic and saute for 3 to 4 minutes. Add zucchini and continue to saute for 3 to 4 minutes.
- Stir in curry paste and toast for 1 minute. Stir in coconut milk and stock until sauce is smooth. Season with salt and pepper.
- Nestle chicken thighs back into skillet, skin-side up and simmer in sauce for 6 to 8 minutes.
- Scoop steamed rice into bowls and top each pile of rice with 1 or 2 chicken thighs. Ladle sauce into bowls, top with cilantro leaves and serve with lime wedges.
THAI CHICKEN ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
This Thai Chicken Zucchini Noodles Recipe toss with a zesty peanut sauce makes this one flavorful bite! It's an easy healthy dinner option that only takes 15 minutes!
Provided by Krista
Categories Chicken
Time 15m
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together garlic, peanut butter, coconut aminos or tamari, lime juice, ground ginger, and red pepper flakes. Set aside.
- Heat a large skillet to medium high heat. Add 1 tablespoon of grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
- In the same large skillet over medium high heat, add 1 tablespoon of grape seed oil, carrot and red pepper. Flash stir fry for 2 minutes, stirring constantly.
- To a large bowl add raw zucchini noodles, chicken, carrots, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
- Serve and garnish with sesame seeds.
Nutrition Facts : ServingSize 1 cup, Calories 292 calories, Sugar 7g, Sodium 270 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 4 g, Protein 31 g, Cholesterol 20 g
MING'S THAI CHICKEN AND ZUCCHINI CALZONE
Steps:
- Preheat oven to 375 to 400 degrees. Use a pizza stone if available. In a hot skillet or wok, coat with oil and brown seasoned chicken meat on all sides, about 3 minutes. Set aside. In the same skillet, brown onions, ginger chiles and season. Add zucchini, tomatoes, juice, fish sauce and season. Cook until zucchini is tender firm. Drain the mixture then toss with basil and cheese. Check for seasoning. Let mixture cool then stuff calzones. Bake in the oven until golden brown, about 15 to 20 minutes.
THAI ZUCCHINI
There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.
Provided by Miss Annie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
- Add peanuts and next 4 ingredients, stirring well.
- Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
- Serve immediately.
Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2
THAI STYLE CHICKEN WITH ZUCCHINI
Unsure where we got this recipe from but it is a quick tasty reasonably priced midweek meal for us. If we don't have rice to serve with we mix glass noodles through the mix. If we want to bulk up the vegetable content, chunks of big mushrooms are delicious added too.
Provided by The Normans
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine soy, fish sauces, sugar and pepper in a small bowl and set aside.
- Cut zucchini into 1 inch cubes and steam until tender.
- Heat wok over high heat, add oil and stirfry zucchini until golden. Remove zucchini with slotted spoon and set aside.
- Add chili and garlic to the wok, stir fry for 1 minute. Add mince and cook until brown.
- Return zucchini (and mushroom if using) to wok adding the sauce mix and the coriander.
- Stir fry for 2 minutes until slightly thickened.
- Serve with jasmine rice or your chosen sides.
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