Best Thai Chicken Broccoli Linguine Salad Recipes

CHOPPED THAI-INSPIRED CHICKEN SALAD

Steps:

• Put on some good music, pour a drink, and start choppin'!
• Pulse all ingredients in the food processor or blender. Adjust consistency with water.
• Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild. Serve chilled.

CHICKEN & BROCCOLI SLAW WITH SPEEDY THAI PEANUT SAUCE

Steps:

• In a small bowl, thoroughly combine all of the peanut sauce ingredients.** (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.) To a large bowl, add the broccoli slaw, chicken, and optional extras. Pour the sauce over top and toss to thoroughly coat. At this point, you may cover the salad and refrigerate until ready to eat. Sprinkle with the sunflower seeds or peanuts just before serving.

THAI CHICKEN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.

CHICKEN BROCCOLI SALAD

Steps:

• Combine broccoli, chicken, walnuts, and green onions in a large bowl.
• Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
• Pour mayonnaise dressing over broccoli mixture; toss to coat.
• Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

THAI CHICKEN PASTA SALAD

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

THAI CHICKEN BROCCOLI SALAD

Steps:

• Cook pasta according to package directions. Drain; set aside.
• Spray large nonstick skillet with cooknig spray; heat over medium-high heat. Add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. Set aside.
• Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crips-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
• Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.