Best 5 Quick Thai Chicken Recipes

THAI-STYLE CHICKEN SALAD ON CUMIN QUICK BREAD

Steps:

• Make chicken salad:
• In a large bowl whisk together the lime juice, the salt, the chili powder, the coriander, the mint, and the sugar, stir in the chicken, the shallot, and the scallion, and stir in the mayonnaise. (The chicken salad may be made 1 day in advance and kept overed and chilled.)
• Cut the bread into 1/3-inch-thick slices, spread each of half the slices with a scant 2 tablespoons of the chicken salad, and top the chicken salad with the remaining slices. Cut each sandwich in half. Spread a thin layer of the mayonnaise on one of the edges of each sandwich and dip it in the parsley.

QUICK THAI CHICKEN RED CURRY

Steps:

• Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
• Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
• Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
• Let it simmer for another 10 minutes.
• Serve immediately, with jasmine or brown rice.
• Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.

QUICK THAI CHICKEN PIZZAS

Steps:

• Place crusts on an ungreased 15x10x1-in. baking pan. In a small bowl, stir together peanut sauce and peanut butter. Spread over crusts. Top with chicken. Sprinkle with green onions and cheese., Bake at 425° for 10-15 minutes or until edges are lightly browned and cheese is bubbly. Top with bean sprouts, carrot, red pepper, cilantro and peanuts if desired.

QUICK THAI CHICKEN SALAD

Steps:

• Cook first 5 ingredients in saucepan on low heat 3 min. or until heated through, stirring frequently. Remove from heat.
• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until lightly browned, stirring frequently. Add 1/4 cup peanut sauce; stir to evenly coat chicken with sauce. Cook 2 min. or until chicken is done, stirring constantly. Remove from heat.
• Toss lettuce with carrots and tomatoes in large bowl; top with chicken. Drizzle with remaining peanut sauce just before serving.

QUICK THAI CHICKEN

Steps:

• empty coconut milk into large frying pan, add brown sugar, lemongrass, lime juice, curry, peppers, bay leaves and chicken. bring to a boil and then simmer for 30 minutes. add half of cilantro and half of the basil leaves. leave the remainder of both to add freshly to plates when served. add keffir leaves, if desired. cook for another 15 minutes at very low heat. during this time, boil rice noodles and strain. pour chicken curry over rice noodles, garnish with remainder of cilantro and basil leaves.