Secret Siamese Chicken Recipes

SIAMESE CHICKEN CURRY

Siamese Chicken Curry image

Provided by Dawn Hansen

Categories Chicken Low Carb Quick & Easy Curry Bon Appétit Brooklyn Iowa

Yield Serves 4

Number Of Ingredients 11

Ingredients

3 tablespoons curry powder
2 tablespoons cider vinegar
3 tablespoons butter
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons (generous) chopped fresh basil or 2 teaspoons dried
1/2 teaspoon dried crushed red pepper
1 1/2 cups canned low-salt chicken broth
3/4 cup whipping cream
3/4 teaspoon coconut extract
2 1/2 cups 1/2-inch pieces cooked chicken

Steps:

Stir curry powder and vinegar in small bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is translucent, about 6 minutes. Add curry mixture, stir 2 minutes. Add basil and crushed red pepper; stir 1 minute. Add broth, cream and coconut extract; boil until reduced to sauce consistency, about 6 minutes. Add chicken; stir until heated through. Season with salt and pepper.

SECRET SIAMESE CHICKEN

Secret Siamese Chicken image

Another awesome recipe from my Hotter Than Hell Cookbook! Great served with rice and egg rolls or wontons! This is one of DH's favorite recipes that I make. Prep time includes marinating time. Enjoy!

Provided by KPD123

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon fresh ginger, finely chopped
3 garlic cloves, minced
3 tablespoons soy sauce
1/4 cup dry sherry
1/4 cup canola oil
2 tablespoons sesame oil
1 1/2 lbs chicken breasts, cut into bite-sized pieces
1 cup snow peas, cut diagonally in half
1 cup onion, thinly sliced
1/4 cup fresh basil, minced
2 serrano peppers, minced

Steps:

Combine soy sauce, ginger, garlic, sherry, and sesame oil in a large bowl or zip lock bag. Add chicken and marinate at room temperature for 30 minutes.
Heat canola oil in a large wok or skillet and add chicken and vegetables, reserving marinade.
Stir-fry about 7 minutes until meat is no longer pink. Add reserved marinade and cook 5 more minutes.
Add basil and serve!

Nutrition Facts : Calories 577, Fat 36.3, SaturatedFat 6.5, Cholesterol 109, Sodium 868.2, Carbohydrate 10, Fiber 1.6, Sugar 3.7, Protein 38.3

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Combine ginger, garlic, soy sauce, sherry, and 2 tablespoons of the vegetable oil in a shallow glass or stainless steel bowl. Add chicken cubes and stir well. Cover and let stand 30 minutes at room temperature (or refrigerate at least 8 hours), stirring at least twice.
About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, and add 2 tablespoons vegetable oil. When oil is hot but not smoking, drain chicken cubes, reserving marinade. Add chicken to pan and stir-fry about 3 minutes, or until meat has almost lost its pink color. Remove chicken to a warmed platter. Add snow peas, onions, and reserved marinade to pan. Stir-fry about 2 minutes. Turn off heat, and then evenly mix in chicken, basil, and hot chile. Pour onto platter. Serve over rice, and offer Hot Hot Oil to add to individual servings, if desired.

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