Thaicilantrochickenlegs Recipes

SLOW COOKER THAI CHICKEN LEGS

Slow Cooker Thai Chicken Legs image

Make and share this Slow Cooker Thai Chicken Legs recipe from Food.com.

Provided by 4-H Mom

Categories Easy

Time 7h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, thinly sliced
4 skinless chicken drumsticks
4 skinless chicken thighs
1 large red pepper, sliced
1 (14 1/2 ounce) can petite diced tomatoes with jalapenos
1/3 cup creamy peanut butter
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 teaspoon ground ginger
8 ounces snow peas
1/4 cup mint leaf, cut into strips
1/4 cup peanuts, chopped

Steps:

Put chicken on onion in a 3 1/2 quart slow cooker. Add red pepper. Mix tomatoes, peanut butter, lime juice, soy sauce and ginger in a bowl, pour over chicken.
Cover and cook on low 7 to 9 hours, until meat is tender. Stir in snow peas, cook 15 minutes or until snow peas are crisp tender.
Sprinkle each serving with mint and peanuts.

Nutrition Facts : Calories 404.5, Fat 20.5, SaturatedFat 4.1, Cholesterol 105, Sodium 1133.6, Carbohydrate 20.4, Fiber 5, Sugar 7.8, Protein 38.1

CILANTRO CHICKEN AND SPICY THAI NOODLES

Cilantro Chicken and Spicy Thai Noodles image

A great lunch or dinner dish that uses simple; yet flavorful ingredients. Cooking time does not include pasta.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

4 chicken thighs, boneless and skinless (about 1 pound)
3 tablespoons canola oil
salt & freshly ground black pepper
2 tablespoons garlic, minced
1/4 cup cilantro leaf
2 limes, zest of 1 lime and juice of both
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
1 tablespoon fresh ginger, peeled and grated
1 lime, zested and juiced
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup chicken stock
salt & freshly ground black pepper
1 tablespoon thai green curry paste
1 tablespoon seasoned rice vinegar
3 scallions, white and green parts-chopped
1 lb spaghetti, cooked al dente and sprayed with canola oil (keep warm)
1 carrot, shredded
1/4 cup roasted peanuts, crushed

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.

Nutrition Facts : Calories 915.8, Fat 41.5, SaturatedFat 6.8, Cholesterol 80.8, Sodium 294.5, Carbohydrate 100.1, Fiber 7.1, Sugar 6.5, Protein 37.1

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