THAI ORANGE CHICKEN
Slightly sweet, a little spicy and a hint of orange gives this chicken dish a unique flavor that is sure to wake up your taste buds. Serve over Chinese noodles or rice along with a green salad for a delicious, quick meal.
Provided by COOKINGQUEEN75
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. Transfer carrot mixture to a bowl. Add remaining 2 tablespoons olive oil to the same skillet.
- Cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. Add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. Cover and simmer until sugar has dissolved, about 5 minutes.
- Remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. Pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 37.1 g, Cholesterol 32.3 mg, Fat 24.3 g, Fiber 3.5 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 1359.8 mg, Sugar 25 g
THAI CHICKEN SALAD
This salad couldn't be easier to make - simply shred leftover cooked chicken and mix with Asian flavours, tropical fruit, cashew nuts and herbs
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, mix together all the ingredients and stir to dissolve the sugar.
- In a large bowl, mix all the salad ingredients except the nuts. Toss with the dressing and season with black pepper. Scatter with the nuts to serve.
Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
THAI CITRUS CHICKEN SALAD
This is a healthy and delicious summer salad. Great for lunch while sitting out in the garden with a a nice cold glass of white wine. :)
Provided by - Carla -
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- DRESSING:.
- Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
- Add salt and freshly ground pepper and taste for seasoning.
- Refrigerate 1 hour to allow flavors to infuse.
- SALAD:.
- Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
- Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
- Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
- Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
- Place Chinese cabbage mixture on two dinner plates.
- Arrange sliced chicken on top and pour over the remaining sauce.
- Top with freshly chopped cilantro.
Nutrition Facts : Calories 311.2, Fat 3.7, SaturatedFat 1, Cholesterol 73.1, Sodium 415.4, Carbohydrate 40.9, Fiber 8.6, Sugar 26.9, Protein 32.7
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