Thai Chicken with Kale Salad
Recipe for week of September 27- October 1, 2021 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
4Yields 15minutes
Cook Time
20minutes
Servings Prep Time
4Yields 15minutes
Cook Time
20minutes
Ingredients
For the Chicken
  • 2tablespoons butter
  • 8 chicken thighsdiced
  • 1tablespoon dried coriander
  • 1/2cup sweet chili sauce
  • 2tablespoons soy sauce
  • 1tablespoon garlic powder
  • 1tablespoon fish sauce
  • 1tablespoon ground ginger
  • 2tablespoons lime juice
For the Salad
  • 2tablespoons olive oil
  • 4 Carrotsthinly sliced
  • 3 stalks celerythinly sliced
  • 8leaves kalestemmed and torn into pieces
  • 5 sprigs fresh cilantroroughly chopped
  • 1½tablespoons lime juice
  • 2teaspoons fish sauce
  • 1 Cucumbercut into matchstick-size(Optional)
  • 1pieces Cucumbercut into matchstick-size(Optional)
Instructions
To Make the Chicken
  1. To make the sauce for the chicken, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
  2. Melt butter in a large skillet over medium high heat. Add cubed chicken and let it brown for 2-3 minutes. Stir in chili sauce mixture.
  3. Allow for chicken to cook all the way through as well as allow the sauce to thicken.
To Make the Salad
  1. Heat a large skillet over medium heat; add olive oil and add the garlic and ginger. Stir until both are slightly browned and fragrant, about 1 minute.
  2. Stir carrots and celery into the mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice and fish sauce into kale mixture until kale is evenly coated in lime juice.
To Serve
  1. Serve chicken and kale salad topped with cucumber and cilantro.