Best 6 First Place Winner Thai Inspired Stuffed Chicken Breast And Slaw Recipes
Get ready to embark on a culinary journey to create a dish that has captivated the taste buds of judges and won the first place award in a prestigious competition. The Thai-inspired stuffed chicken breast, paired with a zesty slaw, promises an explosion of flavors that will tantalize your senses. We'll guide you through the process of selecting the perfect ingredients, preparing the succulent chicken breast, and crafting a slaw that complements the dish perfectly. Get ready to impress your family and friends with this winning combination that combines the vibrant flavors of Thailand with the comfort of a classic chicken dish.
Here are our top 6 tried and tested recipes!
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 CHICKEN COLESLAW
My love of Thai peanut sauce inspired this tasty salad creation that always has me going back for seconds. It also make a delicious side when made without chicken. -Jodi Ollerman, West Richland, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.
Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 835mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 4g fiber), Protein 21g protein.
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
THAI-STYLE CHICKEN COLESLAW
Found this recipe in the paper. Great if you have left over chicken. Makes for a great light meal or lunch, with wonderful flavours. I have used both green and red cabbage for this recipe and both work well, although I do cut down on the corriander as it is not a favourite of this family. I found the pickled ginger in an Asian supermarket, but have since noticed a few deli's and supermarket's also sell it.
Provided by Tisme
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken in a large serving bowl.
- Combine the shallots, chilli, honey, rice vinegar, fish sauce, lime juice, soy sauce and chives. Pour the mixture over the shredded chicken. Keep mix in fridge until ready to serve.
- When ready to serve add the cabbage, carrot, mint leaves, coriander and peanuts to the chicken mix.
- Toss lightly until well combined and finish with a garnish of pink pickled ginger.
- Serve the salad well chilled.
SPICE-CRUSTED CHICKEN WITH ASIAN SLAW
Griddle lean chicken breasts marinated in Chinese spices and serve with shredded cabbage and onion
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 23m
Number Of Ingredients 10
Steps:
- Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
- Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
- In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
- Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.
Nutrition Facts : Calories 280 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium
THAI CHICKEN SLAW BURGERS
One of my family's favorite meals! We vary the toppings by sometimes using cabbage slaw and other times broccoli slaw. Super healthy and low in fat! We've also substituted iceberg lettuce leaves for the buns to lower the calories. Messier but so yummy! Serve any extra slaw on the side. You can serve these over rice or on a bed of salad, too. We've also turned them into lettuce wraps to save more calories!
Provided by CINDYJAKE
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
- Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
- Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
- Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
- Spoon chicken mixture into toasted buns and top with coleslaw.
Nutrition Facts : Calories 379 calories, Carbohydrate 36 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 3.9 g, Sodium 488.3 mg, Sugar 9.5 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh herbs, vegetables, and fruits.
- Don't overcrowd the pan: When searing meat or vegetables, don't overcrowd the pan. This will prevent the food from cooking evenly and will also make it more difficult to get a good sear.
- Season your food well: Don't be afraid to season your food liberally. Salt and pepper are essential, but you can also add other spices and herbs to taste.
- Cook to the proper temperature: Use a meat thermometer to ensure that your meat is cooked to the proper temperature. This will help you avoid overcooking or undercooking your food.
- Let your meat rest: After cooking meat, let it rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
- Garnish your dish: A simple garnish can make a big difference in the presentation of your dish. Try adding a sprig of fresh herbs, a sprinkle of grated cheese, or a drizzle of olive oil.
Conclusion:
The recipes in this article are a great way to explore the delicious flavors of Thai cuisine. With a little planning and effort, you can easily create these dishes at home. So next time you're looking for a new and exciting meal, give one of these recipes a try. You won't be disappointed!
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