Best 8 Thai Chicken Broccoli Slaw Recipes

CHICKEN & BROCCOLI SLAW WITH SPEEDY THAI PEANUT SAUCE

Steps:

• In a small bowl, thoroughly combine all of the peanut sauce ingredients.** (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.) To a large bowl, add the broccoli slaw, chicken, and optional extras. Pour the sauce over top and toss to thoroughly coat. At this point, you may cover the salad and refrigerate until ready to eat. Sprinkle with the sunflower seeds or peanuts just before serving.

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW

Steps:

• Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
• Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
• Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
• Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
• Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
• Cook in the preheated oven until warm, 3 to 5 minutes.
• Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

THAI CHICKEN & SLAW

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.

THAI CHICKEN WRAPS

Steps:

• Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

THAI BROCCOLI SLAW

Steps:

• In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
• In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

ASIAN CHICKEN BROCCOLI SLAW

Steps:

• In a large bowl combine the broccoli slaw mix, chicken, snap beans, red pepper, scallions, and cabbage.
• In another bowl whisk together the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger. Slowly add the canola oil and sesame oil; season with salt and pepper to taste.
• Toss the salad with the dressing. Top with sprinking of the chopped cashews if desired.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

THAI CHICKEN SLAW BURGERS

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.