Best Thai Chicken Broccoli Slaw Recipes

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THAI CHICKEN AND BROCCOLI STIR-FRY



Thai Chicken and Broccoli Stir-Fry image

Make and share this Thai Chicken and Broccoli Stir-Fry recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Breast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, sliced thin
peanut oil
4 cloves garlic, minced
6 Thai red chili peppers, stemmed and sliced thin (amount to taste)
1 stalk fresh lemongrass, chopped
3 cups broccoli florets
1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
3 tablespoons fish sauce
1 tablespoon peanut butter
1/2 teaspoon galanga powder or 1/4 teaspoon ground ginger
1/2 fresh lime
1/3 cup chopped fresh basil

Steps:

  • Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
  • Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
  • Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
  • Return chicken to pan with broccoli and stir well.
  • Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
  • Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

THAI CHICKEN WRAPS



Thai Chicken Wraps image

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. -Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 to 3 tablespoons water
2 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
4 cups broccoli coleslaw mix
1 medium red onion, halved and thinly sliced
1 teaspoon minced fresh gingerroot
6 flour tortillas (8 inches), warmed

Steps:

  • Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper., In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm., In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Nutrition Facts : Calories 389 calories, Fat 15g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 935mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 4g fiber), Protein 21g protein.

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

THAI BROCCOLI SLAW



Thai Broccoli Slaw image

Add Thai flavors to your family's meal! Enjoy this refrigerated broccoli slaw salad spiced up with chili garlic dressing - a delicious side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons reduced-fat creamy peanut butter
1 tablespoon grated gingerroot
1 tablespoon rice vinegar
1 tablespoon orange marmalade
1 1/2 teaspoons reduced-sodium soy sauce
1/4 to 1/2 teaspoon chili garlic sauce
3 cups broccoli slaw mix (from 10-oz bag)
1/2 cup bite-size thin strips red bell pepper
1/2 cup julienne (matchstick-cut) carrots
1/2 cup shredded red cabbage
2 tablespoons chopped fresh cilantro

Steps:

  • In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
  • In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 3 g, TransFat 0 g

ASIAN CHICKEN BROCCOLI SLAW



Asian Chicken Broccoli Slaw image

Healthy, tasty, and quick to put together. I found this recipe in Family Fun magazine as a recommendation for Pot Luck recipes, and modified it to what you see here based on what was in my grocery store. Satisfied my Chinese food craving, and crowd pleaser for my (picky) family. The colors make it look like a Mardi Gras parade- enjoy!

Provided by kc in la

Categories     Chicken Breast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 15

1 (16 ounce) bag broccoli slaw mix
1 lb cooked chicken, shredded
1 cup green beans, blanched
1 red pepper, thinly sliced
1 cup sliced scallion
1/2 cup chopped cashews (optional)
1 cup chopped purple cabbage
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 garlic cloves, minced
1 teaspoon freshly grated gingerroot
1/2 cup canola oil
1 tablespoon sesame oil

Steps:

  • In a large bowl combine the broccoli slaw mix, chicken, snap beans, red pepper, scallions, and cabbage.
  • In another bowl whisk together the soy sauce, vinegar, peanut butter, sugar, minced garlic, and grated ginger. Slowly add the canola oil and sesame oil; season with salt and pepper to taste.
  • Toss the salad with the dressing. Top with sprinking of the chopped cashews if desired.

Nutrition Facts : Calories 227.2, Fat 17, SaturatedFat 2.2, Cholesterol 34, Sodium 456.8, Carbohydrate 5.5, Fiber 1.3, Sugar 3.1, Protein 13.6

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