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Results 51 - 60 of 71 for thai chicken
In large bowl, whisk oil, ... Stir in green onions. Add chicken pieces and toss to coat with dressing. Serve on lettuce leaves. Makes 4 servings.
Brown chicken. Cook vegetables separately. Cut ... rest of ingredients together and serve over rice. (Hot and spicy; adjust curry paste to taste.)
(May be an appetizer or ... appetizer.) 1. Poach chicken. Remove skin and bones. ... Garnish with coriander and toasted sesame seeds. Serve cold.
Pick over chicken livers, removing membranes and fat. ... ingredients. Stir until smooth. Taste and adjust seasonings. Serve at room temperature.
Make Peanut Sauce (below); set aside. Remove chicken from bones and cut into ... 8 servings. Mix all ingredients with wire whisk until smooth.
In large bowl, whisk salad ... green onions. Add chicken pieces and toss to coat ... salad greens. Can be garnished with chopped toasted peanuts.
Prepare frozen vegetables with pasta according to package directions until vegetables are crisp tender. Cover, refrigerate for 1 hour. In ...
In a small bowl; mash ... Rub paste over chicken. In food processor or ... Divide sauce between small ramekins and set on each plate. Serves 4.
Stir together dressing, sugar, peanut butter, soy sauce and crushed red pepper. Toss 1/2 cup dressing mixture with combined remaining ...
Stir together dressing, sugar, peanut butter, soy sauce and crushed red pepper. Toss 1/2 cup dressing mixture with combined remaining ...
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