Best Thai Style Coconut Chicken With Snow Peas Recipes

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
• Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
• Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

LEMONGRASS CHICKEN WITH SNOW PEAS AND JASMINE RICE

Steps:

• Prepare the rice using the package directions, except use 1 1/2 cups water and omit the salt and margarine.
• Meanwhile, trim and discard about 6 inches from the slender tip end of the lemongrass stalk. Remove the outer layer of the leaves from the bottom part of the stalk. Carefully cut the stalk in half lengthwise. Put in a large saucepan (don't add the lemon zest yet if using).
• Add the broth, remaining 2 cups water, and chicken to the pan. Bring to a boil over high heat. Reduce the heat to medium low. Cook, covered, for 6 to 8 minutes, or until the mixture has a lemon flavor. Don't stir. Discard the lemongrass.
• Add the remaining ingredients (if you are using lemon zest instead of lemongrass, add it now). Cook for 1 to 2 minutes, or until the snow peas are tender-crisp, stirring occasionally. Serve over the rice.
• Lemongrass is an herb that often is used in Thai cooking. Although the outer leaves and tops are too tough and fibrous to eat, they can be cooked to provide lemony flavor and an appealing fragrance without the acidity of fresh lemon. Chop or slice the lower part of the stem, the only edible part, for use in a variety of chicken and seafood dishes.
• Made of fresh chile peppers, herbs, and spices, Thai red curry paste is very hot and aromatic. The hotter the chile pepper used (Thai bird's eye is among the hottest), the hotter the chile paste; check the ingredients and make your selection accordingly. Among the many other ingredients that may be included in the paste are cinnamon, coriander seeds, cumin seeds, galangal or fresh ginger, garlic, kaffir lime leaves, lemongrass, onion, shrimp paste, turmeric, and vinegar.
• (Per Serving)
• Calories: 206
• Total Fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 60mg
• Sodium: 161mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 2g
• Protein: 24g
• Dietary Exchanges
• 1 Starch
• 3 Very Lean Meat