Tantalizing Thai Nutty Chicken Recipes

Steps:

• Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Steps:

• Cook pasta according to package directions. Drain well. Set aside.
• In a bowl add sesame oil, vegetable oil, honey, soy sauce, balsamic, rice wine vinegar, cayenne and ginger. Whisk mixture well.
• In a skillet over medium high heat add 4 tbsp of sesame oil mixture. Add sliced bell peppers and cook for 2 minutes or until lightly soft. Add chicken, peas, green onions, walnuts and cashews. Heat until warmed through.
• On a serving platter add cooked rice noodles. Top noodles with bell pepper and chicken mixture. Drizzle with remaining sesame oil mixture and chopped cilantro. Garnish with lemon wedges.

Steps:

• mix crushed garlic clove.
• root ginger
• soy sauce runny honey.
• grated zest and juice of 1 lime in a bowl.This is the marinade.
• add chicken strips and leave preferably overnight for best results.
• preheat grill to high.
• drain marinade into a saucepan.
• skewer each pice of chicken to make a kebab.
• grill 3 mins each side or until cooked brushing with remaining marinade to stop chicken drying out
• Bring remainder of marinade to the boil and simmer for one minute.
• add crunchy peanut butter.
• coconut milk.
• salt and pepper(to taste) to marinade mixture and stir till blended (add a little water if it seems a bit thick).Allow to heat gently.
• Pour over chicken and enjoy.

Steps:

• Bring water to a boil in a pan.
• Add the crushed wheat and butter.
• Stir well.
• Cover for a minute.
• Remove from heat.
• Keep covered for 8 minutes or until the water is absorbed.
• Add corriander leaves.
• Stir well.
• Keep aside.
• Heat oil in a wok.
• Stir-fry the chicken in batches, until tender.
• Keep aside.
• Return the stir-fried chicken back into the wok.
• Add mint leaves, ginger, garlic, red chilli powder, chutney and vinegar.
• Stir well.
• Cook until the mixture boils and thickens.
• Stir in the cooked crushed wheat just before serving.
• Serve hot.

Steps:

• Preheat oven to 350°F.
• In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
• Dip chicken pieces in milk; coat generously with pecan mixture.
• Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
• Bake, uncovered for 1 hour or until juices run clear.

Steps:

• In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
• Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
• Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

Steps:

• Optional garnishes: sprigs of fresh cilantro and lime wedges
• Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
• In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. Set aside. Heat oil in a wok, add garlic. Sauté for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes.

Steps:

• Combine paprika, celery salt and ginger and rub over chicken.
• Heat oil in a large skillet over medium-high heat.
• Brown chicken lightly. Remove from pan and set aside.
• Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan.
• Mix well and bring to a boil over medium high heat, stirring to blend.
• Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts.
• Return chicken to pan.
• Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked.
• Combine water and cornstarch.
• Stir cornstarch mixture into pan.
• Increase heat to high and bring to a boil.
• Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened.
• Stir in remaining walnuts and serve.