Thai Style Chicken Sizzler

Thai-Style-Chicken-Sizzler

Thai Style Chicken Sizzler

Thai Style Chicken Sizzler is a unique and sumptuous, delicious, unobtrusive mixes of spices and Thai flavors, and differentiating surfaces and tastes. Utilizes a marinated, firm, and delicate chicken presented with pan-seared vegetables, noodles, and rice on a hot plate.

Thai-Style-Chicken-Sizzler

Thai Chicken Sizzler

Bijoy Ghosh
Thai Style Chicken Sizzler is a unique and sumptuous, delicious, unobtrusive mixes of spices and Thai flavors, and differentiating surfaces and tastes. Utilizes a marinated, firm, and delicate chicken presented with pan-seared vegetables, noodles, and rice on a hot plate.
Prep Time 15 mins
Cook Time 30 mins
Marinade 10 mins
Total Time 55 mins
Course Appetizer, dinner, Lunch, Main Course, one-dish-meal
Cuisine Chinese, Fusion, thai
Servings 4
Calories 2100 kcal

Equipment

  • Sizzler Plate

Ingredients
  

To Make Stir-Fried Vegetables

  • 1 cup red yellow and green Bell Peppers cut into diced pieces
  • 1/4 cup baby corn daintily cut
  • 2 catch mushrooms – quartered
  • 2 cherry tomatoes
  • 1/2 cup carrot – julienned
  • 1/4 cup Broccoli
  • 4-6 Green beans
  • 2 tbsp butter to cook
  • 2 cloves garlic
  • 1 tsp Chili drops
  • 2 teaspoon Black pepper powder
  • Salt to taste

To Make Schezwan Noodles

  • 1 tbsp White vinegar
  • 200 grams of flat Noodles, Boiled
  • 1 tbsp dark soy sauce
  • 3 Green Chillies, Chopped
  • 1 tsp Schezwan Sauce, Home Made
  • 1 tsp Schezwan pepper
  • 1 tsp Black pepper powder
  • 1 Onion Springs slashed
  • 4 tsp Olive Oil or Butter
  • Salt, to taste

To Make Thai-Basil Rice

  • 1 Green bean stew, finely slashed
  • 1/2 cup Onion slashed
  • 1 cup Uncooked Thai rice/Basmati rice
  • 1/2 cup Chopped new basil leaves
  • 2 tbsp salted margarine
  • 2 tbsp Fresh basil, minced
  • 1 cup of water
  • 1 tsp each Oil and margarine
  • Salt to taste

To make Schezwan Style Chicken

  • 1 lb boneless chicken
  • 1 tbsp Schezwan Sauce, Home Made
  • 1 tsp Ginger, Julienned
  • 2 tbsp Sweet and Spicy Red Chili Sauce
  • 3 Green Chillies, Chopped
  • 1 tsp White vinegar
  • 1/2 tsp Schezwan pepper
  • 1 tsp Black pepper powder
  • 1 onion, Diced
  • 1/2 tbsp  Dark soy sauce
  • 1 spring onion
  • Salt, to taste

For Garnishing

  • 2 limes- 1 juiced and 1 cut into wedges,
  • Fresh Basil Leaves
  • 2-3 Cabbage leaves

Instructions
 

  • heat a sizzler plate till it is exceptionally hot and places it on the wooden plate.
  • Sprinkle oil/butter on the plate and mastermind cabbage leaves on it.
  • Mastermind the cooked chicken, rice, noodles, and pan-seared vegetables in various pieces of the plate.
  • add lime juice to adjust seasoning taste.
  • top with the egg poached and sprinkle with few fresh basil leaves and a wedge of lime.
  • to serve hot right away.

Notes

TIps: Garlic adds a unique flavor to sizzlers.
Keyword chicken sizzlers, Fusion Recipes, Sizzler Recipes, Thai Style Sizzler

Chicken Sizzler as we in general know is served on wooden plate on which iron hot plate is kept and on that hot plate scarcely any grilled or skillet sautee vegetables, Hakka or flat noddles/burned rice is, taking everything into account, beat with different kind of flavors with chicken. To put it plainly, it is a wholesome supper on that one plate. Thai Chicken Sizzler is one of my family’s favored supper and Also kids are like it.

How To make Thai style Chicken Sizzler

Thai Style Chicken sizzler is best appreciated with a rich smoky pith that is ascribed to the iron plate on which sizzler is served which keeps the chicken hot for longer as well as gives it a one of a kind smoky flavor. It contains flavors and methods that are natural from Chinese, Indian, and Japanese cooking, however, they have been so skilfully joined and refined that the subsequent dishes have another and energizing character.

Chicken sizzler presented with sautéed vegetables is pressed with the integrity of proteins, nutrients, and minerals. It is additionally wealthy in cell reinforcements that flush away the poisons from the body.

I’m sizzling my Thai style chicken sizzler with Thai Basil rice, Stir-fried vegetables, Schezwan chicken, and Noodles with Thai basil and lemon wedges.

 How to Make Stir-Fried Vegetables

  1. heat up a flame broil skillet and shower some butter and garlic cloves. Sprinkle every one of the vegetables with chili drops, salt, and pepper.
  2. Grill the vegetables until delicate and gently roasted all over around 8 minutes. Keep the flame-broiled vegetables aside.

How to Make Schezwan Noodles

  1. Heat up the water first. Include noodles with a tsp of oil. Cook it till boiled. Drained and keep aside.
  2. Heat 1 tbsp oil in a similar skillet, include spring onion, boiled noodles, salt, slashed green chilies, Schezwan sauce, soy sauce, white vinegar, and give it a decent mix.
  3. Sprinkle some Schezwan pepper and black pepper powder.

How to Make Thai-Basil Rice

Instructions

  1. Wash the rice. Soak it for 10-15 minutes. Heat up the rice in water for around 8-10 minutes on a low fire. When cooked up to 90 percent drained the water and keep it in the colander.
  2. Dissolve the oil and spread it in a dish. Include the cleaved onion and green bean stew.
  3. Blend in the hacked basil
  4. To this include cooked rice.
  5. Change salt to taste. Tenderly hurl together. Expel from heat.
  6. Next, include new basil. Tenderly hurl everything admirably.

How to make Schezwan Style Chicken

  1. in a  bowl consolidates the Dark Soy Sauce, Cornflour Powder, Wheat Flour, and Ginger Garlic Paste.
  2. Give it a decent mix and include the chicken pieces. Ensure all the chicken pieces are covered appropriately and let it rest for 15 Minutes.
  3. When the chicken is marinated, the time has come to broil it. Pour oil in a shallow skillet and let it get warmed up enough for shallow searing. Fry the chicken pieces till they begin looking firm on the external side.
  4.  Heat up some oil in a pan. Saute slashed ginger and spring onion greens together till it gets fragrant. Include green chilies, slashed onion and let it cook till the onion gets translucent.
  5. next, add soy sauce, Schezwan sauce, white vinegar, tomato sauce, black pepper, and schezwan pepper, and salt. Give it a decent mix and include the singed chicken pieces into the skillet.
  6.  let it cook for around 5-7 minutes till the sauce thickens, just make it dry.
  7. Sprinkle some onion springs and set aside.

How to make Egg poached

  1. Break your egg into a bowl or onto a saucer
  2. Include a drop of vinegar
  3. Bring a container of water filled at any rate 5cm profound to a stew
  4. Mix the water to make a delicate whirlpool to enable the egg to white fold over the yolk.
  5. Gradually tip the egg into the inside. Ensure the warmth is low enough not to toss the egg around – there should just be little air pockets rising.
  6. Cook for 2 minutes or until the white is set.
  7. Lift the egg out with an opened spoon and channel it on kitchen paper.

For Garnishing

  • 2 limes- 1 juiced and 1 cut into wedges,
  • Fresh Basil Leaves
  • 2-3 Cabbage leaves

How to sizzle your Thai sizzler?

  1. heat a sizzler plate till it is exceptionally hot and places it on the wooden plate.
  2. Sprinkle oil/butter on the plate and mastermind cabbage leaves on it.
  3. Mastermind the cooked chicken, rice, noodles, and pan-seared vegetables in various pieces of the plate.
  4. add lime juice to adjust seasoning taste.
  5. top with the egg poached and sprinkle with few fresh basil leaves and a wedge of lime.
  6. to serve hot right away.

TIps: Garlic adds a unique flavor to sizzlers.

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Nutrition

Calories: 2100Kcal | Carbohydrates: 260 gm | Protein: 98 gm | Fat : 86 gm

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