Thai Chicken Balls

Thai Chicken recipe Balls

INGREDIENTS

* 2 pounds ground chicken
* 1 cup dry bread crumbs
* 4 green onions, sliced
* 1 tablespoon ground coriander seed
* 1 cup chopped fresh cilantro
* 1/4 cup sweet chili sauce
* 2 tablespoons fresh lemon juice
* oil for frying

INSTRUCTIONS

1. In a large bowl, mix together the chicken and bread crumbs.
Season with green onion, ground coriander, cilantro, chili sauce andlemon juice; mix well.
2. Using damp hands, form mixture into evenly shaped balls thatare either small enough to eat with your fingers, or large enough touse as burgers.
3. Heat oil in a large skillet over medium heat. Fry the Thai chicken recipe of balls in batches until well browned all over. The Thai chicken recipe is ready to serve...Enjoy it !
thai-chicken-burgers.

Thai Chicken with Basil Stir Fry

Thai Chicken Recipe with Basil Stir Fry

A nice Thai chicken recipe to try !
INGREDIENTS

* 2 cups uncooked jasmine rice
* 1 quart water
* 3/4 cup coconut milk
* 3 tablespoons soy sauce
* 3 tablespoons rice wine vinegar
* 1 1/2 tablespoons fish sauce
* 3/4 teaspoon red pepper flakes
* 1 tablespoon olive oil
* 1 medium onion, sliced
* 2 tablespoons fresh ginger root, minced
* 3 cloves garlic, minced
* 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 3 shiitake mushrooms, sliced
* 5 green onions, chopped
* 1 1/2 cups chopped fresh basil leaves

INSTRUCTIONS

1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. The Thai chicken recipe is ready to serve over the cooked rice. Enjoy it !

Thai-chicken-salad.

Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry Recipe

INGREDIENTS

* 2 cups uncooked jasmine rice
* 1 quart water
* 1/4 cup red curry paste
* 2 (13.5 ounce) cans coconut milk
* 2 skinless, boneless chicken breast halves - cut into thin strips
* 3 tablespoons fish sauce
* 1/4 cup white sugar
* 1 1/2 cups sliced bamboo shoots, drained
* 1/2 red bell pepper, julienned
* 1/2 green bell pepper, julienned
* 1/2 small onion, chopped
* 1 cup pineapple chunks, drained

INSTRUCTIONS

1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice. The Thai Chicken recipe is ready to serve..! Enjoy !
thai-chicken-with-basil-stir-fry.

Curried Coconut Thai Chicken Recipe

Curried Coconut Thai Chicken Recipe

INGREDIENTS

* 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
* 1 teaspoon salt and pepper, or to taste
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons curry powder
* 1/2 onion, thinly sliced
* 2 cloves garlic, crushed
* 1 (14 ounce) can coconut milk
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (8 ounce) can tomato sauce
* 3 tablespoons sugar

INSTRUCTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. The Thai chicken recipe is ready...enjoy it !

THAI CHICKEN SKEWERS

THAI CHICKEN SKEWERS

INGREDIENTS

• 1/4 cup creamy peanut butter
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons fresh lemon juice
• 1-1/2 teaspoons soy sauce
• 1 clove garlic, finely chopped
• 1 teaspoon pepper sauce
• 1/2 teaspoon ground coriander
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• wooden skewers

INSTRUCTIONS
Combine all ingredients except chicken and skewers in medium bowl. Add chicken; toss to coat. Cover and refrigerate 6 to 8 hours or overnight.
Preheat broiler or grill. Thread marinated chicken on skewers. Broil or grill 6 to 8 minutes, turning frequently. (Do not overcook.)Serve warm on skewers. The Thai chicken recipe of skewers is ready to serve...enjoy the meal ! Nice !

THAI CHICKEN SALAD

THAI CHICKEN SALAD

Try this Thai Chicken recipe !
INGREDIENTS

• 3 cups vegetable oil, for frying
• 20 won ton skins, cut into 1/4 inch strips
• 8 cups shredded mixed salad greens
• 4 cups bite-size pieces of barbecued or roast chicken (from a 3 lb bird)
• 1 cup bean sprouts
• 1 large yellow bell pepper, cut into thin julienne
• 1/2 european seedless cucumber (about 8 oz), cut into thin julienne
• 6 tblsp fresh lime juice
• 1/4 cup fish sauce (nuoc mam)
• 1/4 cup (packed) light brown sugar
• 4 serrano chiles, seeded and minced
• 1/2 tsp freshly grated nutmeg
• 1 tblsp finely minced fresh lemon grass (optional)
• 1 tblsp finely minced fresh ginger
• 1/4 cup minced fresh mint
• 3 tblsp minced fresh basil
• 1/4 cup dry-roasted unsalted peanuts, coarsely chopped

INSTRUCTIONS
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels; drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. The Thai chicken recipe is ready to serve...!

CHICKEN PAD THAI NOODLE

CHICKEN PAD THAI NOODLE ...a great Thai chicken recipe to try ! Nice one !

INGREDIENTS

• 1 pack noodle (soaked in warm water)
• 4 cups sliced choices of meat recommend chicken, pork or shrimp
• 4 tablespoons por kwan pad thai sauce
• 2 eggs
• 1/3 cups tofu cut into small cubes
• 1 tablespoon pickled white radish
• 2 tablespoon dried shrimp
• 1/2 cup vegetable oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped onion
• 1 tablespoon ground dry red chili
• 4 tablespoons plam sugar
• 4 tablespoons fish sauce
• 2 tablespoons tamarind juice
• ½ cup bean sprout
• 1/3 cup green onion
• 1 lime (garnishing)
• 2 tablespoons roasted peanut

INSTRUCTIONS
Heat the oil in the wok, fry the chopped garlic and until turned yellow.
Add meat and fry until cooked.
Pour in the dry shrimp picked white radish and tofu. Add eggs to the wok and scramble.
Add palm sugar, fish sauce, tamarind juice and stir well. Add the noodles; stir fry until all the ingredients are mixed well and add green onion. The Thai chicken recipe is ready to serve. Enjoy !

thai-chicken-satay-recipe.