Thaispicedcorianderchicken Recipes

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THAI-SPICED CORIANDER CHICKEN



Thai-Spiced Coriander Chicken image

Make and share this Thai-Spiced Coriander Chicken recipe from Food.com.

Provided by lackii650

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
2 garlic cloves
1 green chili, deseeded
2 cm piece fresh ginger, peeled
4 tablespoons fresh coriander, chopped
1 lime, rind finely grated
3 tablespoons light soy sauce
1 tablespoon caster sugar
3/4 cup coconut cream

Steps:

  • Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breast in a single layer in a wide, non-metallic dish.
  • Put the garlic, chilli, ginger, coriander, lime rind and juice, soy sauce, caster sugar and coconut cream in a food processor and process until a smooth puree forms.
  • Spread the puree over both sides of the chicken breasts, coating them evenly. Cover the dish and leave to marinate in the refrigerator for about 1 hour.
  • Lift the chicken from the marinade, put into a baking dish. Bake in a preheated oven at 180 degrees for 30 minutes until thoroughly and evenly cooked.
  • Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly. Pour sauce over the chicken breasts, accompanied with rice and vegetables.

Nutrition Facts : Calories 479.8, Fat 22.6, SaturatedFat 12.4, Cholesterol 92.8, Sodium 867.3, Carbohydrate 36.8, Fiber 0.9, Sugar 32.8, Protein 32.8

THAI-INSPIRED GINGER CHICKEN



Thai-Inspired Ginger Chicken image

This delicious recipe is a little twist on the traditional Thai dish, pad king. If you love ginger and a bit of spice then you will love this recipe! Serve this with tasty white or brown rice to make a complete dish.

Provided by Alex

Categories     World Cuisine     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil, or more as needed
3 cloves garlic, minced
1 serrano pepper, diced
4 (5 ounce) skinless, boneless chicken breasts, cubed
¼ cup water
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 (8 ounce) package sliced fresh mushrooms
1 cup grated fresh ginger

Steps:

  • Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
  • Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 7.6 g, Cholesterol 80.5 mg, Fat 7.1 g, Fiber 1.2 g, Protein 32.4 g, SaturatedFat 1.5 g, Sodium 856.1 mg, Sugar 1.6 g

GRILLED CHICKEN WITH THAI-SPICED OIL



Grilled Chicken with Thai-Spiced Oil image

Provided by Neath Pal

Categories     Chicken     Garlic     Ginger     Poultry     Backyard BBQ     Dinner     Lunch     Spice     Fall     Summer     Grill/Barbecue     Soy Sauce     Bon Appétit     Sugar Conscious     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 2 servings. (Can be doubled.)

Number Of Ingredients 7

6 tablespoons peanut oil
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
4 teaspoons grated lemon peel
4 teaspoons soy sauce
1/2 teaspoon ground turmeric
2 skinless boneless chicken breast halves

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place chicken in mixture in pie dish; turn to coat. Grill until cooked through, about 6 minutes per side. Serve with reserved spiced oil.

SPICY THAI CHICKEN



Spicy Thai Chicken image

If you're looking for something simple to have for Dinner Tonight, prepare this delicious spicy Thai chicken and serve with Jasmine Rice for a meal the whole family can enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Number Of Ingredients 13

2 tablespoons uncooked jasmine rice
1 tablespoon vegetable oil
1 pound ground chicken
1 thinly sliced red chile, such as jalapeno or red finger chile
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce
1 tablespoon palm sugar or light-brown sugar
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves, torn if large
1/2 red onion, thinly sliced
Lettuce leaves, such as butter or iceberg, for serving
Sliced cucumber, for serving
Sliced carrots, for serving

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.

SPICY THAI CHICKEN



Spicy Thai Chicken image

this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.

Provided by BDM FAMILY

Categories     Chicken

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 lbs boneless skinless chicken thighs
4 garlic cloves, minced crushed
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons honey
1 lemon zest
1/2 lemon juice
2 tablespoons crushed red pepper flakes
1 teaspoon fennel seeds (add more or less to taste) or 1 tablespoon lemongrass (add more or less to taste)
1 tablespoon Thai red curry paste
1 teaspoon fish sauce
1 tablespoon fresh ginger, diced or 1 teaspoon dried ginger

Steps:

  • Mix all ingredients in a zip log bag or bowl.
  • Remove excess fat from chicken and add to bowl.
  • Add chicken to bowl/bag and let marinate for 1 hour.
  • Place saute pan on med/high heat and wait until hot.
  • Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
  • Cook until chicken is cooked and sauce turns a darker color.
  • Remove cooked chicken and repeat from step 4/5 until all done.

Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1

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