Thai Chicken Asparagus Recipes

Steps:

• Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.
• Heat oil in large skillet over medium-high heat.
• Add garlic and stir fry until golden.
• Add fish sauce or salt and chicken.
• Stir fry until done.
• Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.
• Drain noodles and add to skillet along with asparagus.
• Stir fry noodles until firm but tender.
• Serve and enjoy!

Steps:

• Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
• Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
• Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

Steps:

• In a nonstick 12-inch skillet, bring 1 inch of water and salt to a boil over high heat. Add asparagus; return to a boil. Reduce heat to low; simmer, uncovered, 3 to 5 minutes, until asparagus is tender-crisp. Drain asparagus; set aside. Wipe out the skillet.
• In a medium bowl, mix sugar, fish sauce, lime juice and soy sauce. Stir in chicken until evenly coated. (Coat chicken just before cooking, because the lime juice will change the meat's texture.).
• Add 2 teaspoons oil to the skillet; place over medium-high heat. When oil is hot, add chicken; cook 5 minutes or just until it loses its pink color throughout, stirring occasionally. With tongs or a slotted spoon, transfer chicken to a clean bowl, leaving any cooking liquid in the skillet.
• Add onion, ginger and jalapenos to the skillet; cook until onion is tender, about 8 minutes. Add onion mixture to the bowl with the cooked chicken.
• In the same skillet, heat the remaining 1 teaspoon oil over medium heat until hot. Add asparagus; cook until it begins to brown, about 5 minutes, stirring occasionally. Return onion mixture and chicken to skillet; heat through.
• Toss basil and cilantro leaves with chicken mixture just before serving.

Steps:

• In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
• Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Steps:

• Place the chicken, mushrooms, celery, carrot, onion, lemongrass, Thai basil, ginger, Thai chile, lime peel, bay leaves, and peppercorns in a large pot. Cover with cold water, approximately 2 to 2 1/2 quarts. Bring the mixture to a boil, and then reduce the heat to a simmer, uncovered. Skim the top, removing the impurities throughout the cooking process. Cook for 1 hour at a low simmer. Remove the chicken from the pot. Remove the leg meat, pull into pieces and reserve for soup garnishes. Remove the remaining chicken and reserve for personal use. Strain the stock into a clean pot.
• For the Thai basil chicken soup garnishes: Bring the stock to a boil. Add the chile, if using, sugar, fish sauce, and lime juice. Season the mixture with salt. Add the pulled chicken meat, tomato, and cucumber. Serve the soup, piping hot, garnish with green onion, sesame oil, lime, and Thai basil.
• For the egg crepes: Place 2 tablespoons of melted butter in a bowl. Add the ginger, eggs, milk, sesame oil, and salt, and whisk well. Heat a nonstick saute pan over medium heat. Dab a paper towel in the remaining melted butter and coat the pan. Ladle a thin layer of crepe batter in the pan, coating the bottom evenly. Once the batter begins to bubble in the middle, flip the crepe and cook for 3 to 5 seconds on the other side. Remove the crepe from the pan and lay on a dry kitchen towel. Repeat the process with the remaining crepe batter.
• For the crepe filling and assembly: Heat the oil in a saute pan over medium heat. Saute the shiitake mushroom caps over the medium heat until tender, about 5 minutes. Season the mushrooms with salt, and pepper, set aside.
• Place one crepe on the cutting board. Place 2 spears of asparagus lengthwise, on one end of the crepe. Place a single layer of shiitake mushrooms over the asparagus. Roll the crepe beginning at one end. Place another crepe on the cutting board and roll the finished crepe inside. Cut the crepe on a diagonal into 3 pieces.
• Place the Thai basil in a blender and pour the melted butter over. Pulse quickly until just incorporated, ensuring not to bruise the Thai basil. Transfer the mixture to a bowl, place in the freezer for 5 minutes. Remove the butter from the freezer and whisk the mixture until well incorporated, return the Thai basil butter to the freezer. Once the butter has solidified, approximately 5 minutes, whisk again.
• Transfer the butter to a container and place in the refrigerator or freezer. Spread the Thai basil butter over the toasted baguette pieces.

Steps:

• Place the cubed chicken in a bowl.
• Add the egg white, cornstarch, vodka, and canola oil.
• Stir to coat the chicken, then set aside to marinate while you prepare the rest of the recipe.
• Combine the white wine, soy sauce and chicken stock in a pitcher.
• Heat a large non stick skillet and spray it with cooking oil.
• Add the marinated chicken and cook over high heat until lightly browned.
• Add the scallions, garlic, ginger, red pepper, and asparagus and stir fry for another minute.
• Slowly stir in the liquid and bring to a boil so that the sauce thickens.
• Lower the heat and stir in the mango.
• Cook until heated through.
• Good served over basmati rice.

Steps:

• Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
• Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
• Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
• To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
• Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
• Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

Steps:

• In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
• Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
• Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

Steps:

• Combine water and cornstarch together in a saucepan to desired thickness. Add beef broth, soy sauce, rice vinegar, wine vinegar, red pepper flakes, sugar, garlic, and ginger. Bring to a boil, reduce heat, and let sauce simmer until thickened while you cook the vegetables, about 5 minutes.
• Heat oil in a wok or large frying pan. Add asparagus, onion, and garlic; cook until slightly tender, about 5 minutes. Add boy choy and zucchini; cook until still slightly crispy, about 5 minutes more. Stir sauce into the vegetables and top with sesame seeds.

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Steps:

• Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside. Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later. Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips. If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multicourse meal.

Steps:

• Combine oyster sauce and sweet chilli sauce in a small dish and set aside.
• Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Separate noodles and set aside.
• Heat a wok over high heat until hot. Add 2 teaspoons peanut oil and swirl to coat. Add half the chicken and stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Repeat with 2 teaspoons peanut oil and remaining chicken.
• Add remaining peanut oil to wok. Add asparagus, chilli, garlic and sesame oil. Stir-fry for 2 minutes. Add noodles, bok choy stems, chicken and combined sauces. Stir-fry for 1 minute or until heated through. Add bok choy leaves. Stir-fry for 15 seconds or until leaves wilted. Serve.

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.

Steps:

• Heat a wok or large, deep skillet over high heat.
• Add oil, making sure bottom of pan is completely oiled.
• Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
• Add the asparagus; stir-fry until coated with oil, about 15 seconds.
• Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
• Serve hot.
• Garnish with sliced chiles.
• For Vegetarian do not use the fish sauce, use the soy sauce.

Steps:

• In a 2 quart saucepan, combine water and rice. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 20 minutes.
• In a medium size bowl, combine the chicken and curry powder, and toss to coat.
• Coat a large nonstick skillet with cooking spray. Cook the chicken, stirring frequently, over medium-high heat for 4 minutes. Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes. Pour in the coconut milk , continue cooking until sauce is hot, and chicken is cooked through. Serve over the hot, cooked rice.

Steps:

• Cut each chicken breast half into 1/2-in. wide strips. Wrap two or three strips around three asparagus spears. Repeat with the remaining chicken and asparagus. Arrange in a greased 13-in. x 9-in. baking dish. combine salad dressing, soy sauce, ginger, salt if desired and pepper. Pour over the chicken bundles. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with sesame seeds and bake 15 minutes longer or until chicken juices run clear. Serve over rice if desired.