Thai Chicken With Spinach Recipes

12 MINUTE THAI CHICKEN PEANUT NOODLES

Steps:

• Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
• Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
• Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
• Cook extra curry paste: Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.
• Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
• Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
• Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
• Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
• Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
• Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

THAI CHICKEN WITH SPINACH

Steps:

• Mix the first 8 ingredients and simmer in large pan, stirring now and then about 8-10 minutes or until slightly thickened.
• Add chicken, reduce heat and simmer, covered, until chicken is cooked, about 10 minutes.
• Add spinach, cilantro, sesame oil, brown sugar and salt.
• Continue to simmer, uncovered until spinach wilts.
• Transfer to serving dish and garnish with toasted coconut.
• ~***This makes a lot of sauce, you can easily add 2 more chicken breasts***~.
• Serve with jasmine rice.

EASY THAI CHICKEN

Steps:

• Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.

THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
• Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
• Heat mixture in skillet over med-high heat.
• Cook 1-2 minutes or until mixture thickens and turns a brighter red.
• Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
• Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
• Stir in spinach, basil and salt, cover and heat through.
• Serve over rice.

THAI CHICKEN THIGH BAKE

Steps:

• Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
• Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
• Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.