THAI CHICKEN MARINADE RECIPES

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THAI BASIL CHICKEN RECIPE - DELICIOUS HEALTHY RECIPES MAD…



Thai Basil Chicken Recipe - Delicious Healthy Recipes Mad… image

This simple Thai dish, known as Pad Grapow, is insanely quick and inexpensive to make. It's light, yet flavorful with lots of heat and tons of basil.

Provided by Gina

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

1 1/4 lbs boneless (skinless chicken breasts, sliced into thin strips)
2 tbsp oyster sauce (Substitute for GF oyster sauce)
2 tbsp light soy sauce (Substitute for GF soy sauce)
5 cloves garlic (minced)
1 serrano chile (seeded and minced (keep seeds for extra hot))
2 teaspoons vegetable or canola oil
3 cups fresh Thai or regular basil leaves
cooked jasmine rice (optional for serving)

Steps:

  • In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
  • Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.
  • Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
  • Serve over rice.

Nutrition Facts : ServingSize 4 oz chicken, Calories 210 kcal, CarbohydrateContent 4 g, ProteinContent 34 g, FatContent 6 g, CholesterolContent 104 mg, SodiumContent 571 mg, FiberContent 1 g

THAI ROAST CHICKEN THIGHS WITH COCONUT RICE RECIPE | BON ...



Thai Roast Chicken Thighs With Coconut Rice Recipe | Bon ... image

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Provided by Diana Yen

Yield 4 servings

Number Of Ingredients 13

Zest and juice of 1 lime
1 1" piece ginger, peeled, finely grated, plus 3 peeled slices
2 garlic cloves, finely chopped
⅓ cup coconut palm sugar or (packed) light brown sugar
¼ cup fish sauce
1 13.5-oz. can unsweetened coconut milk, divided
2 Tbsp. extra-virgin olive oil, plus more for brushing
2 tsp. freshly ground black pepper, plus more
2 lb. skin-on, bone-in chicken thighs (4–6)
½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1 cup white jasmine rice, rinsed until water runs clear
Cilantro leaves with tender stems and lime wedges (for serving)

Steps:

  • Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
  • Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
  • Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
  • Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

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