Best 3 Mings Thai Chicken And Zucchini Calzone Recipes

**Ming's Thai Chicken and Zucchini Calzone: A Symphony of Flavors**

Ming's Thai Chicken and Zucchini Calzone is a culinary journey that harmonizes the vibrant flavors of Thailand with the comforting embrace of Italian cuisine. This unique dish features a tantalizing filling of Thai chicken and zucchini, encased in a golden-brown, flaky crust. The Thai chicken is a delectable blend of succulent chicken, fragrant lemongrass, spicy chili peppers, and aromatic ginger, capturing the essence of Thai street food. The zucchini adds a refreshing crunch and a touch of sweetness, complementing the savory chicken filling. Accompanying this main dish are three enticing recipes: a refreshing Cucumber Salad with tangy, sweet, and spicy dressing, a vibrant Carrot and Cabbage Slaw bursting with flavor, and a delectable Thai Peanut Sauce that adds a creamy, nutty touch to the calzone. Get ready to embark on a culinary adventure with Ming's Thai Chicken and Zucchini Calzone and its accompanying recipes, a feast that will ignite your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MING'S BINGS

Ming's Bings image

Provided by Ming Tsai

Categories appetizer

Time 1h40m

Yield 10 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil, plus more as needed for pan-searing
1 red onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
8 ounces sliced shiitakes
1 cup shelled edamame
1/2 cup toasted pepitas
Kosher salt
Egg wash or water, for brushing
1 shallot, sliced
1/2 cup yuzu juice (may substitute with lemon juice)
1 tablespoon Dijon mustard
1 tablespoon palm sugar
Kosher salt and freshly ground black pepper
2 cups extra-virgin olive oil
One 18-ounce package lumpia or egg roll wrappers

Steps:

Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely.
For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning.
Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.
Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.
Serve the bings hot with the yuzu emulsion.

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY

Chinese-Inspired Chicken with Zucchini and Mushroom Medley image

Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.

Provided by HG Little Chef

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

2 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 ¼ cups cornstarch, or as needed
1 tablespoon sesame oil
1 tablespoon canola oil
1 (8 ounce) package shiitake mushrooms, sliced
1 (8 ounce) package maitake mushrooms, roughly chopped
2 large zucchini, chopped
1 teaspoon low-sodium soy sauce, or to taste
1 teaspoon chile paste, or to taste

Steps:

Put chicken in a zip-top bag with enough cornstarch to lightly coat.
Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g

HERB CHICKEN STEW

Herb Chicken Stew image

Provided by Ming Tsai

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1 tablespoon paprika
2 pounds boneless/skinless chicken, dark and/or white meat, 1/2-inch dice
Canola oil, to cook
Salt and black pepper
2 onions, sliced
2 large carrots, peeled, 1/8-inch slices
2 ribs celery, sliced
3 large potatoes, washed, squared off, 1/2-inch dice (or 3 cups leftover cooked rice)
1 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon ginger powder
8 sprays Fire Roasted Garlic Juice (Garlic Valley Farms 800-424-7990)
1 tablespoon coarse ground fennel
2 tablespoons naturally brewed soy sauce
1 quart chicken stock

Steps:

In a bowl, mix together the flour and paprika and dredge the chicken in the flour. Shake off excess flour. In a stock pot on high heat, coat with canola oil and brown the chicken. Season with salt and pepper and remove the chicken. In the same pot, brown the onions, carrots and celery. Season. Add the potatoes, thyme, basil, oregano, ginger, garlic, fennel, soy, and stock. Bring to a simmer. Return the chicken to the pan. Cook until chicken is cooked, potatoes are tender, and stock is reduced by 15 to 20 percent, about 30 to 45 minutes. Check for seasoning.
PLATING: Serve in large pasta bowls with crusty bread.
BEVERAGE: Pinot noir

Tips:

To save time, you can use store-bought pizza dough or wonton wrappers instead of making your own.
If you don't have a pizza stone, you can bake the calzones on a greased baking sheet.
To make sure the calzones are cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Serve the calzones with your favorite dipping sauce, such as marinara sauce, Alfredo sauce, or ranch dressing.

Conclusion:

Ming's Thai Chicken and Zucchini Calzone is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With its flavorful filling and crispy crust, this calzone is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to enjoy Thai food, give this recipe a try. You won't be disappointed!