Spicy Thai Chicken And Vegetables Recipes

THAI RED CURRY CHICKEN & VEGETABLES

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Thai Red Curry Chicken & Vegetables image

Steps:

Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 13

Spicy Thai Basil Chicken (Pad Krapow Gai) image

Steps:

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

Ingredients

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

THAI CHICKEN AND VEGETABLE STIR-FRY

This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.

Provided by - Carla -

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Thai Chicken and Vegetable Stir-fry image

Steps:

Thinly slice the lemon grass (or lemon rind).
Peel and chop the ginger and garlic.
Heat the oil in a large wok style pan over high heat.
Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
Add the chicken and stir-fry for 2 minutes.
Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
Enjoy!

Ingredients

1 piece lemongrass or 1/2 lemon, rind of
1/2 inch fresh ginger
2 cloves garlic
2 tablespoons sunflower oil
10 ounces boneless skinless chicken breasts, thinly sliced
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
4 scallions, chopped
2 medium carrots, cut into matchstick size pieces
4 ounces baby green beans
2 tablespoons oyster sauce
1 pinch sugar
salt & freshly ground black pepper, to taste
1/4 cup lightly salted peanuts, crushed
1/4 cup chopped fresh cilantro
cooked rice or Asian noodles