Spicy thai chicken #1
Yield: 2 Servings
Ingredients:
- 1/2 sm Red Bell Pepper chopped
- 2 tb White Vinegar
- 1/4 ts Red Pepper Flakes
- 1 pk Equal
- 2 Chicken Breasts
Instructions:
skinned Lime Wedges for garnish A perfect accompaniment to brown or white rice. This recipe can easily be doubled. Puree red pepper with vinegar in a blender or food processor. Pour into a saucepan add red pepper flakes and bring the mixture to a boil. Reduce to a simmer and cook for 3 minutes. Remove from the heat and let the sauce cool. When cooled stir in the Equal. Broil chicken breasts for 10 minutes or until browned; turn chicken and broil approximately 5 minutes more. Place each chicken breast on a bed of rice. Divide spicy sauce and ladle over the top of the chicken. Garnish with lime wedges and serve. Yield: 2 servings One Serving = 1 chicken breast 4 ounces Calories: 195 Protein: 35 g Fat: 4 g Carbohydrate: 2 g Fiber: 0.2 g Cholesterol: 87 mg Sodium: 81 mg Potassium: 355 mg Exchange: 4 Lean Meat Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPICY THAI CHICKEN #2
Categories: Thai, Chicken
Yield: 6 Servings
8 oz Can tomatoes
1/4 c Raisins
2 tb Currant jelly
2 ts Vinegar
1 ts Crushed red peppers
1 ds Salt
1 Clove garlic
1 ts Canned chopped green chili
-peppers
2 1/2 lb To 3 lb broiler type
-chicken, cut up
Blend all ingredients except for the chicken in a blender. Simmer
mixture on the top of the stove for 10 ~ 15 minutes. Brush mixture
over chicken. ( Try marinating chicken overnight in the refrigerator
with the mixture ) Bake until done. Enjoy!
Posted by: Robert Skaer
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: SPICY THAI CHICKEN & COCONUT SOUP
Categories: Poultry, Thai
Yield: 6 Servings
1 1/2 tb Chile Oil
1 Red Onion, Diced
2 Stalks Lemongrass, Very
- Thinly Sliced
1/2 Red Bell Pepper, Julienne
1/2 Yellow Bell Pepper, Julienne
3 Habanero Chiles, Stems
- Removed, Finely Chopped
1 Jalapeno Chile, Stem Removed
- Finely Chopped
4 Thai Chiles, Stems Removed,
- Finely Chopped
2 Serrano Chiles, Stems
-Removed, Finely Chopped
1 Poblano Chile, Stem Removed,
- Finely Chopped
1 Green New Mexican Chile,
- Stem Removed, Finely
- Chopped
2 tb Freshly Grated Ginger
1/2 Head Garlic, Minced
1/4 lb Shitake Mushrooms, Thinly
- Sliced
1/4 lb Crimini Mushrooms, Thinly
- Sliced
2 1/2 c Coconut Milk
2 1/2 c Chicken Stock
1 1/2 lb Skinless, Boneless Chicken
- Breast, Julienned In 1/2 - Thick Strips 1 1/2 ts To 2 ts Rice Wine Vinegar 1 c Whole Kernel Corn or Baby - Corn Sliced 1/2 bn Fresh Cilantro Stems - Removed Chopped 1/2 Lemon Juice and Zest Salt To Taste Heat a large soup pot add the oil. Add the onions lemongrass and all the peppers and chiles and saute until soft stirring frequently. Add the ginger garlic and mushrooms reduce the heat and continue to saute for 10 minutes. Turn the heat to very low and stir in the coconut milk stock and chicken. Heat very slowly but do not allow the soup to boil! Simmer until the chicken is just tender. Add the remaining ingredients garnish with a couple of Thai Chiles if desired and serve. Heat Scale: Very Hot From: Chef Bradley Koehler New England Culinary Institute. First Place Professional 1991 Chile Pepper magazine October 1993. Typed by Syd Bigger.
