THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
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 SANDWICH WITH PEANUT SAUCE
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 CURRY CHICKEN SAUSAGE SANDWICH
Steps:
- For the Asian slaw: Combine sugar, lime juice, soy sauce, garlic, salt, sesame oil, carrots and cabbage in a medium bowl. Mix well, cover and refrigerate overnight.
- For the sausage: Combine coconut milk, cilantro, lime juice, salt, curry powder, garlic, cayenne and white pepper in a medium bowl and whisk until smooth. Place chicken and fatback in another medium bowl.
- Add seasoning mixture to meat and either mix by hand or with a mixer with a paddle attachment for 45 seconds to 1 minute. (The mixture should be slightly sticky.)
- Place sausage mix into a sausage press, then add casings to tube and press out sausages.
- Link into 8-inch sausages.
- Bring a large pot filled with water to a simmer. Poach sausages until they reach an internal temperature of 165 degrees F, about 10 minutes. Let cool.
- For the Thai curry chicken sausage sandwich: Combine mayo and sriracha in a small bowl and set aside.
- Preheat a griddle or nonstick saute pan. Cut 1 sausage lengthwise down the middle and spread open. Oil griddle and place sausage on; cook until skin is golden brown, 3 to 4 minutes on each side. Place roll on griddle to toast. Place sausage on roll and top with 1/3 cup slaw and sriracha mayo. Cut in half and serve.
THAI CHICKEN WRAPS
Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.
THAI CHICKEN SANDWICH
Make and share this Thai Chicken Sandwich recipe from Food.com.
Provided by J C9648
Categories Lunch/Snacks
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup.
- Add chicken breasts to mixture and refrigerate for at least 6 hours.
- Remove from refrigerator and season chicken with salt and pepper.
- Place on a hot grill or bake in a 400 degree oven until cooked completely through.
- A meat thermometer should read at least 155-160 degrees.
- Mix mayonnaise and Thai chili sauce.
- Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store.
- Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun.
- Place chicken on the bun and serve with lettuce and tomato.
Nutrition Facts : Calories 1562.9, Fat 131.8, SaturatedFat 19.9, Cholesterol 112.7, Sodium 7043.2, Carbohydrate 48, Fiber 2.6, Sugar 17.1, Protein 52.2
THAI CHICKEN SANDWICH
Make and share this Thai Chicken Sandwich recipe from Food.com.
Provided by Ck2plz
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup.
- 2. Add chicken breasts to mixture and refrigerate for at least 6 hours.
- 3. Remove from refrigerator and season chicken with salt and pepper.
- 4. Place on a hot grill or bake in a 400 degree oven until cooked completely through. A meat thermometer should read at least 155-160 degrees.
- 5. Mix mayonnaise and Thai chili sauce. Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store.
- 4. Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun.
- 5. Place chicken on the bun and serve with lettuce and tomato.
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