THAI CHICKEN & SLAW
This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.-Karen Norris, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.
Nutrition Facts : Calories 326 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
THAI-INSPIRED STUFFED CHICKEN BREAST AND NAPA SLAW
This incredibly delicious, aromatic, spicy and flavorful recipe was a national chicken cooking contest winner. It was created by Michelle Anderson of Eagle, Idaho. It is worth every minute of the preparation.
Provided by Sra.Ruhlen
Categories Salad Dressings
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
- Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half.
- Wrap chicken around filling; secure with wooden pick.
- In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.
- In another plate, mix coconut milk and 2 tablespoons lime juice.
- In third plate, mix together peanuts, panko, black and white sesame seeds.
- Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well.
- In shallow baking pan, arrange chicken, seam side down; place in 350°F oven.
- Bake 30 minutes or until juices run clear.
- Place slaw on serving platter.
- Remove wooden picks and add chicken to platter.
- Garnish with cucumber, lime and cilantro.
- Thai-style Slaw: In large bowl, mix together 3chunky peanut butter; seasoned rice vinegar; lime; and Thai chili. Stir in cilantro; basil; cabbage; cucumber, carrot, and onion. Refrigerate.
Nutrition Facts : Calories 1514, Fat 87.4, SaturatedFat 29.8, Cholesterol 68.4, Sodium 1577.1, Carbohydrate 125.9, Fiber 19.2, Sugar 24.7, Protein 70.8
STUFFED THAI CHICKEN WINGS:
I drive 3 surburbs across to buy these from my faviorite thai resturant.. i have finaly got the recipe... yummmmmm
Provided by Dropbear
Categories Lunch/Snacks
Time 1h20m
Yield 8 wings, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200c.
- De-bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
- Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
- Soak the wood ear fungus in boiling water for 10 minutes then squeeze dry and chop into thin slices.
- Mix all other stuffing ingredients together. The mixture should be firm.
- Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
- Steam the stuffed wings for 10-15 minutes.
- After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
- Serve on a bed of lettuce as a starter,with this dipping sauce:.
- Dipping Sausce Mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar and a dash of fish sauce.
Nutrition Facts : Calories 704.9, Fat 46.7, SaturatedFat 14.3, Cholesterol 287.1, Sodium 939.4, Carbohydrate 18.4, Fiber 3.1, Sugar 3.4, Protein 51.8
QUICK ASIAN BROCCOLI & NAPA SLAW
Make and share this Quick Asian Broccoli & Napa Slaw recipe from Food.com.
Provided by Tarbean
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine dressing (sugar through sesame oil) in a small bowl.
- Pour over slaw, toss to coat.
Nutrition Facts : Calories 32.4, Fat 1.9, SaturatedFat 0.3, Sodium 122.7, Carbohydrate 3.8, Fiber 0.4, Sugar 3, Protein 0.6
THAI SUMMER NAPA SLAW
Make and share this Thai Summer Napa Slaw recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- To prepare slaw, combine first 11 ingredients in a large bowl.
- To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
- Drizzle over slaw; toss well to coat. Serve immediately.
Nutrition Facts : Calories 19.5, Fat 0.2, Sodium 151.4, Carbohydrate 4.3, Fiber 1, Sugar 2.3, Protein 0.9
CHICKEN MELBA (STUFFED CHICKEN WITH PEACHES AND BRIE)
I have not met anyone yet who hasn't LOVED this dish. It is from my favorite cookbook, Simply Delicious Cooking. Enjoy! The picture I posted is actually the picture from the cookbook.
Provided by Trixyinaz
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- RASPBERRY COULIS: Puree raspberries in a food processor.
- Strain.
- Discard pulp and seeds.
- Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
- Heat slowly until sauce thickens.
- Set aside.
- CHICKEN MELBA: Preheat oven to 350 degrees.
- Pound each breast flat.
- Top with peach slices and cheese.
- Roll to fill the breast, secure with toothpicks if needed.
- Place on a greased sheet and brush chicken with butter.
- Place in oven and bake 15 minutes.
- Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
- Pour sauce over chicken and serve.
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