Thai Chicken Sandwich With Peanut Sauce Recipes

THAI CHICKEN SANDWICH WITH PEANUT SAUCE

Thai Chicken Sandwich with Peanut Sauce image

This Thai Peanut Chicken sandwich is sweet, savory, creamy and crunchy. It is definitely not your average sandwich and deserves the distinction of being a main dish meal.

Provided by Hostess At Heart

Time 30m

Number Of Ingredients 16

Ingredients

6 chicken breasts (- skinless and boneless)
1/2 lb bacon (-12 slices, cooked)
Fresh bean sprouts
6 buns (- Brioche or other soft sandwich buns)
1/2 cup peanut oil
1/4 cup soy sauce (- I use low sodium)
1 tsp ginger (- grated)
1 tsp crushed red pepper
1 can coconut milk (- 13.5 oz can, lite is fine)
4 tbsp red curry paste (- more or less according your heat tolerance)
1 cup peanut butter (- I used natural)
3 tbsp soy sauce
1/4 cup honey
2 tbsp rice wine vinegar
1/2 cup water
1/2 tsp peanut oil

Steps:

Combine marinade ingredients in a container or ziplock bag large enough to hold chicken breasts. Add chicken and refrigerate for at least 30 minutes or up to a day.
Grill chicken until it measures 160 degrees F.
Fry or bake bacon. Drain and set aside.
Combine all of the peanut sauce ingredients in a saucepan. Heat over a medium heat until simmering. Continue cooking 2 to 3 minutes, whisking continuously. Set aside or refrigerate and allow to cool.
On a fresh bun, top chicken with bacon. Drizzle peanut sauce over bacon and sprinkle with bean sprouts.
Serve with additional peanut sauce.

Nutrition Facts : ServingSize 6 g, Calories 1197 kcal, Carbohydrate 57 g, Protein 72 g, Fat 77 g, SaturatedFat 26 g, Cholesterol 170 mg, Sodium 2061 mg, Fiber 4 g, Sugar 21 g

THAI CHICKEN SATAY WITH PEANUT SAUCE

Thai Chicken Satay with Peanut Sauce image

A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.

Provided by Rick Young

Categories Chicken

Time 40m

Yield 12 skewers, 4 serving(s)

Number Of Ingredients 13

Ingredients

bamboo skewer
2 lbs boneless skinless chicken thighs
1/4 cup soy sauce
1 tablespoon honey
2 tablespoons oil
1 tablespoon oil
2 teaspoons dried onion flakes
3/4 cup crunchy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1/2 cup water
1/4 teaspoon salt

Steps:

To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
Trim off any excess fat and tendons from chicken.
Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
Cover dish with plastic and refrigerate for at least 2 hours.
Sauce: Heat oil in a small pan.
Add onion flakes and cook over a low heat for 15 to 30 seconds.
Add remaining ingredients, mix well, and cook until heated through.
Set aside sauce to await the chicken.
Drain the chicken (save the marinade).
Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
Serve with the peanut sauce while hot.

Nutrition Facts : Calories 733, Fat 49.3, SaturatedFat 12.8, Cholesterol 188.9, Sodium 1837.9, Carbohydrate 17.3, Fiber 4.1, Sugar 9, Protein 59.4

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Thai Chicken Wrap with Spicy Peanut Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 BIG wraps

Number Of Ingredients 20

Ingredients

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps

Steps:

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray image

Make and share this Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray recipe from Food.com.

Provided by moski2002

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 (6 ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrot
3 scallions, sliced on an angle
12 leaves fresh basil (chopped or torn)
3 tablespoons chopped mint leaves
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons white vinegar
salt
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or 1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12 inch) flour tortillas

Steps:

Heat a grill pan over high heat.
Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
Season salad with salt, to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together.
Stream in vegetable oil.
Slice cooked chicken on an angle.
Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Nutrition Facts : Calories 735.1, Fat 38, SaturatedFat 7.8, Cholesterol 81.7, Sodium 1472.8, Carbohydrate 58.3, Fiber 6.6, Sugar 9.6, Protein 41.6

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