Best Thai Cilantro Chicken Recipes

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
• For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
• Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

CHICKEN BREAST WITH CILANTRO & RED THAI CURRY PEANUT SAUCE RECIPE - (4.6/5)

Steps:

• Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, Splenda or sugar, curry paste, and chicken stock. Taste to see if you want to add more red curry paste. Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and sauté over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2 to 3 minutes more on second side. It's important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan. Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2 to 3 minutes. Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

THAI CHICKEN PIZZA WITH CARROTS AND CILANTRO

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza.
• Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.

THAI CHICKEN STIR FRY WITH COCONUT MILK AND CILANTRO

Steps:

• Prepare the vegetables and chicken.
• Brown sauce: Combine the ingredients and set aside.
• In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
• Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
• Add the cilantro and coconut milk and cook until heated through and chicken is cooked.

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken, combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and grill the chicken thighs 4 minutes per side or until done.
• For the sauce, add canola oil to a saute pan over medium heat. Add the ginger, lime zest, juice, garlic, red pepper flakes and chicken stock. Stir well to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer 2 minutes.
• Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.

CILANTRO THAI GRILLED CHICKEN

Steps:

• Place all the ingredients above in a food processor and process until smooth.
• Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
• Prepare your grill or broiler.
• Cook until temperature registers 165F on the meat thermometer.
• Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

CILANTRO THAI GRILLED CHICKEN (SERVES 4)

Steps:

• Place all the ingredients above in a food processor and process until smooth. Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator. Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up

THAI GRILLED CHICKEN WITH CILANTRO DIPPING SAUCE

Steps:

• Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside. Gewürztraminer will provide a nice contrast to these strong, spicy flavors.

THAI SPICED CILANTRO CHICKEN

Steps:

• Place chicken on non-metalic plate. Place green chili, ginger, cilantro, lime rind, lime juice, Braggs Amino, sugar, and coconut sauce in food processor. Blend well and marinate with chicken breasts, coating them well for 1 hour in fridge. Meanwhile, prepare jasmine rice. Saute chicken in 2 tsp. vegitable oil. Heat all remaining sauce thoroughly for 8 minutes in seperate sauce pan. Serve with cucumber and radish slices on top of jasmine rice and pour a little sauce over it. Sprinkle with roasted coconut!

THAI CILANTRO CHICKEN

Steps:

• 1 In a medium bowl combine the marinade ingredients. 2 Place the chicken legs in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a shallow dish, and refrigerate for 2 to 4 hours, turning occasionally. 3 Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 4 Remove the legs from the bag and discard the marinade. Brush the cooking grates clean. Grill the legs, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Then move the chicken over indirect medium heat, close the lid, and continue cooking until the juices run clear and the meat is no longer pink at the bone, 40 to 50 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.