Hello everyone! Are you in need of a delicious, super-quick, go-to Thai recipe? If so, this one is perfect for you! It’s a Spicy Thai Peanut Slaw & Ginger Soy Chicken dish! Mmmm. I used boneless, skinless chicken breasts to make it a full meal, or you can use boneless, skinless chicken thighs to make it a salad. It’s my co-workers’ favorite potluck dish, and my husband’s too. AND you can have it ready to eat in less than 30 minutes!
Super, yet simple!
As some of you know, life has been very hectic for my family lately. Raising 2 kids is busy enough, then add speech therapy appointments, occupational therapy appointments, and surprise trips to the ER for my autistic son, and I have no time to think, let alone make a healthy meal. My husband reminded me how much he liked this dish and how easy it was to make. The ingredients are fresh and you can get the cabbage already cut to save time.
The Ginger Soy Chicken Ingredients
The marinade for the Ginger Soy Chicken is very simple. Soy sauce (or soy sauce alternative), lime juice, salt, garlic (fresh or dried), and ground ginger. Mix it all up in a shallow baking or marinating dish, pierce the chicken a few times, cover with plastic wrap, and let marinate for 10 to 15 minutes. If you have the time, you can let it marinate longer, but who has the time? Not me. Anyways, while this is marinating, you can begin to assemble your Spicy Thai Peanut Slaw.
Once the chicken is done marinating, grill it on your BBQ grill on medium/high heat, 6 to 8 minutes per side, or until your meat thermometer reaches 165 F. Let it rest for 3 to 5 minutes, and slice it up. This chicken is flavorful and delicious!
The Spicy Thai Peanut Slaw Ingredients
To save time for myself, I buy the cabbage and carrot slaw already shredded. It saves me time in the kitchen. I am not opposed to buying a whole cabbage, this is just more convenient and I don’t have to buy two kinds of cabbage and carrots. It’s all done for me. The only thing I spend time chopping is the fresh cilantro. I also use a ready-made peanut sauce and a tube of Thai seasonings. Gourmet Gardens makes an awesome Thai Seasoning made with fresh lemon grass, ginger & cilantro, garlic & chili pepper. It’s perfect for me, because I won’t use a whole stalk of lemon grass. It can be pretty spicy, so I don’t use very much.
The dressing for the slaw is very simple. Some peanut sauce, a half inch of Thai Seasoning paste, lime juice, and water. Whisk it until well blended. Add your shredded cabbage, cilantro, and peanuts to the dressing. Then just toss well.
Plate it up!
This is such a fresh, light dinner that is easy and fast! AND satisfying. I love this as a salad dish with boneless, skinless chicken thighs. When I worked the night shift at the hospital, I would wake up 30 minutes earlier to get ready for work, make this dish, and have a healthy and yummy potluck dish to share. It keeps well in refrigerator for a few hours, until we were ready to serve it. FYI, there were never any leftovers.
- 2 boneless, skinless chicken breats
- 1/2 cup soy sauce (or soy sauce alternative like Bragg's Liquid Aminos)
- 1/4 cup lime juice (or juice of 1 lime)
- 1 to 2 fresh garlic cloves, minced (or 1 tsp dried garlic)
- 1 tsp ground ginger
- pinch of salt
- 2 cups tricolor Cole slaw (green cabbage, carrots, purple cabbage)
- 1/4 cup chopped cilantro leaves (about 1/2 bunch)
- 1/2 cup peanut halves
- 1/2 cup peanut sauce
- 2 Tbsp lime juice
- 2 Tbsp water
- 1/4 to 1/2 inch of Gourmet Garden Thai Seasoning Paste (use more paste for more spice)
- Preheat your BBQ grill to medium-high heat.
- In a shallow dish, combine soy sauce, lime juice, garlic, ginger, and salt. Mix well.
- Pierce chicken breasts several times on both sides. Coat well with marinade. Cover with plastic wrap and allow to marinate for at least 10 minutes.
- Grill chicken breast over medium-high heat, 6 to 8 minutes on each side, or until the internal temperature reaches 165 F.
- Let rest for 3 to 5 minutes before slicing.
- Add peanut sauce, lime juice, water, and Gourmet Garden Thai Seasoning Paste to a large bowl. Whisk until smooth.
- Add tricolor Cole Slaw, chopped cilantro leaves, and peanuts. Toss until well coated with dressing.
- Serve as a main and side dish for dinner OR use boneless, skinless chicken thighs and make it into a salad. Enjoy!