SPICY THAI CHICKEN SALAD
This salad uses a bagged Italian salad as its base. If you love those Thai flavors of cilantro, bell peppers etc., you'll love this one. (5 servings yield about 3 cups of salad each).
Provided by SharleneW
Categories Chicken
Time 10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare salad by combine salad ingredients in a bowl.
- To prepare dressing, combine lemon juice and remaining dressing ingredients, stirring with a whisk.
- Drizzle the dressing over salad and toss well.
Nutrition Facts : Calories 165.4, Fat 5.5, SaturatedFat 1.4, Cholesterol 47, Sodium 615.5, Carbohydrate 10.8, Fiber 2.4, Sugar 6, Protein 18.6
LARB GAI - SPICY THAI CHICKEN SALAD
Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo
Provided by Tracy K
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat nonstick skillet over medium heat, no oil necessary.
- Add chicken, stir until cooked through.
- Remove from heat, drain excess liquid.
- Add fish sauce and lime juice.
- Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
- Adjust seasoning to taste.
- Serve immediately over lettuce leaves or thinly sliced cabbage.
- Garnish with cilantro sprigs.
Nutrition Facts : Calories 141.4, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 664.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 24.8
SPICY THAI CHICKEN
Make and share this Spicy Thai Chicken recipe from Food.com.
Provided by jovigirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice chicken into 1/4 inch thick strips.
- In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
- In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
- Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
- 4Return chicken to skillet, heat through. Stir in basil leaves just before serving.
Nutrition Facts : Calories 332, Fat 5.4, SaturatedFat 1.1, Cholesterol 136.9, Sodium 1452.5, Carbohydrate 11.2, Fiber 1.6, Sugar 6.8, Protein 56.9
THAI-STYLE RICE SALAD
This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.
Provided by Tastyeatsathome
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 21
Steps:
- Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
- Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
- Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g
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