Tangy Thai Chicken Recipes

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

Steps:

• Mix all ingredients in a zip log bag or bowl.
• Remove excess fat from chicken and add to bowl.
• Add chicken to bowl/bag and let marinate for 1 hour.
• Place saute pan on med/high heat and wait until hot.
• Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
• Cook until chicken is cooked and sauce turns a darker color.
• Remove cooked chicken and repeat from step 4/5 until all done.

Steps:

• Combine curry paste and oil in a bowl. Stir until paste is softened.
• Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
• Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
• Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
• The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
• Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.

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.