Best 8 Bow Thai Chicken Recipes

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Place Marinade ingredients in a large ziplock bag. Massage to mix.
• Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
• Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
• Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
• Cook the chicken until golden brown - around 3 minutes each side.
• Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

BOW-THAI CHICKEN

Steps:

• Cook pasta in large saucepan as directed on package.
• Drain; return to saucepan and cover to keep warm.
• Meanwhile, in medium bowl, combine curry powder and soy sauce.
• Add chicken strips; toss to coat.
• Heat oil in large skillet or wok over medium-high heat until hot.
• Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
• Add frozen sauce and vegetables from meal starter.
• Bring to a boil.
• Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently.
• Stir in lime juice and peanut butter.
• Add Alfredo sauce to cooked pasta; toss to coat.
• Spoon vegetable mixture over pasta mixture; stir well.
• Spoon onto individual serving plates.
• Sprinkle coconut, onions, and peanuts from packet over each serving.
• Garnish each with lime wedge.

17 BEST THAI CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHICKEN AND BOWS

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes. Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

SWEET THAI-STYLE CHICKEN BOWL

Steps:

• Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
• Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
• Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
• Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.

CHICKEN BOW TIE SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Cool completely. For dressing, combine the chilies, lime juice, oil, garlic, cumin, sugar and hot pepper sauce in a small bowl; stir well. , In a large bowl, combine the pasta, chicken, tomatoes, onion and cilantro. Add dressing and toss gently to coat. Cover and refrigerate overnight.

BOW THAI SALAD

Steps:

• Make the dressing by blending the first ten ingredients in a food processor or blender until emulsified. Stir in cilantro and red pepper. Taste and add salt if desired. Make in advance, if possible, and store in refrigerator to blend flavors. The dressing will thicken once chilled, but will still coat the salad easily and evenly when tossed.
• Cook pasta according to package directions. While it's still boiling and about one minute away from being done, add broccoli slaw and matchstick carrots (along with any other veggies to be blanched such as snow peas or small broccoli florets) to the cooking pot. Bring back to a boil for no more than one minute in order to blanch the veggies and finish cooking the pasta, then drain and rinse both under cold water. This process enhances color and flavor while keeping the veggies crisp-tender.
• Combine the drained pasta-veggie mixture with scallions (and any other raw veggies you choose such as thinly sliced red pepper, cucumber, or bean sprouts) and toss everything with the delicious Thai-style dressing. Serve immediately or chill.

BOW-THAI CHICKEN

Steps:

• Cook pasta in large saucepan to desired doneness as directed on package. Drain return to saucepan. Cover to keep warm.Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken cook and stir 4 to 5 minutes or until no longer pink in center.Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter.Add Alfredo sauce to cooked pasta toss to coat. Spoon vegetable mixture over pasta mixture stir well. Spoon onto individual serving plates. Sprinkle with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.Nutrition Per Serving: Calories 560 Protein 33g Carbohydrate 64g Fat 19g Sodium 1540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.