Meat and Poultry - Chicken Breast - Chili-Lime Chicken Kabobs
Chicken cubes are marinated in a chili-lime sauce and then grilled. Serve with white long grain rice and grilled veggies for a delicious dinner.
1 note
·
View note
Meat and Poultry - Chicken Breast - Chili-Lime Chicken Kabobs
Chicken cubes are marinated in a chili-lime sauce and then grilled. Serve with white long grain rice and grilled veggies for a delicious dinner.
0 notes
Meat and Poultry - Chicken Breast - Chili-Lime Chicken Kabobs
Chicken cubes are marinated in a chili-lime sauce and then grilled. Serve with white long grain rice and grilled veggies for a delicious dinner.
1 note
·
View note
Recipe for Chili-Lime Chicken Kabobs
Chicken cubes are marinated in a chili-lime sauce and then grilled. Serve with white long grain rice and grilled veggies for a delicious dinner. cayenne pepper to taste, 1/2 teaspoon garlic powder, 1 lime juiced, 1 teaspoon chili powder, 1.5 tablespoons red wine vinegar, 1 pound skinless boneless chicken breast halves - cut into 1 1/2 inch pieces, 1/2 teaspoon paprika, 3 tablespoons olive oil, salt and freshly ground black pepper to taste, 1/2 teaspoon onion powder, skewers
0 notes
Chili-Lime Chicken Kabobs
Grilled chicken cubes are marinated in a chili-lime sauce. For a delicious dinner, serve with white long grain rice and grilled vegetables.
0 notes
Summer finally arrives and that means it's time for summer rolls again 🥰 this is my quick version which can be made under 15 minutes.
Wrap the rice paper with sliced salad, red bell peppers, cucumbers, smoked tofu as fillings and the dipping sauce is made from hoisin sauce, peanut butter, sesame paste, soy sauce, a little bit chili sauce and lime juice.
7 notes
·
View notes
[The sugar, the fish sauce, the lime juice, the Thai chili, the garlic. All muddled together with that fantastic]
5 notes
·
View notes
Hello Fresh: Thai Coconut Curry Chicken
The Recipe (Serves 4)
Ingredients:
- 1 cup jasmine rice
- 2 yellow bell peppers
- 2 limes
- 1/4 oz cilantro
- 20 oz chicken breast strips
- 1 Tbs curry powder
- 1 1/3 c coconut milk
- 2 oz sweet Thai chili sauce
- 2 packets chicken stock concentrate
Cook rice: In a small pot, combine 1 cup rice, 1 1/2 c water, and a pinch of salt. Bring to a boil, then cover and simmer for 15-18 minutes.
Prep vegetables: Core, deseed, and dice two bell peppers. Zest and quarter the limes. Mince cilantro (or not).
Cook: Heat a large drizzle of oil on medium-high heat. Add bell pepper and a pinch of salt. Cook for ~5 minutes. Add chicken, more oil i fneeded, and more salt. Cook, stirring occasionally, until chicken is lightly browned (~3-4 min). Stir in 1 Tbs curry powder, and cook for another minute.
Simmer sauce: Thoroughly shake coconut milk container(s). Stir in 1 1/3 c coconut milk, chili sauce, stock concentrate, and juice from one lime into pan with chicken. Bring to a simmer, then reduce heat to medium low. Simmer until sauce is thickened, bell pepper is tender, and chicken is cooked through (~4-6min, hah no). Season with salt and lime juice to taste.
Serve: Fluff rice with fork, stir in lime zest and half the cilantro (or not). Divide rice into shallow bowls and top with curry.
Thoughts on this recipe~
L surprisingly really liked this!
2 notes
·
View notes