Thai Stuffed Chicken With Cilantro, Ginger And Almo

Name: Thai Stuffed Chicken With Cilantro, Ginger And Almond Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breast cut a slit lengthwise on each breast to butterfly open; 1/2 red bell pepper thinly sliced; 1/2 cup shredded carrot; 1 cup napa cabbage shredded; 1 tablespoon coconut oil; 1/4 cup fresh cilantro chopped, garnish; 1 tablespoon almond butter; 1 tablespoon coconut oil melted; 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 2 tablespoons lime juice; 2 cloves garlic; 1 teaspoon fresh ginger grated; 1/4 cup fresh cilantro packed tightly; 1 pinch red pepper flakes; salt; cilantro to garnish

Servings: persons

6 boneless skinless chicken breast cut a slit lengthwise on each breast to butterfly open
1/2 red bell pepper thinly sliced
1/2 cup shredded carrot
1 cup napa cabbage shredded
1 tablespoon coconut oil
1/4 cup fresh cilantro chopped, garnish
1 tablespoon almond butter
1 tablespoon coconut oil melted
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 cloves garlic
1 teaspoon fresh ginger grated
1/4 cup fresh cilantro packed tightly
1 pinch red pepper flakes
salt
cilantro to garnish

1
["To butterfly the chicken: Take a boneless chicken breast and place flat on the cutting board. Using a sharp knife make a small cut in the thickest part of the breast. Imagine that you are slicing open the breast, lengthwise. Work slowly, gently making small slices to gradually butterfly open the breast all the while keeping the ""binding"" in tact (image opening a book).", "For the Almond Marinade: In a blender, combine all of the marinade ingredients. Divide the marinade in half and place in large bowl, refrigerate other half for later. Place chicken in marinade bowl and refrigerate for 1 hour.", "Set oven to 400 degrees.", "Remove chicken from marinade and place on a clean work surface. Stuff each breast with even amounts of raw carrot, pepper and cabbage. Use a toothpick to hold closed.", "Using a grill pan or saute pan, heat the coconut oil over medium-high heat.", "Sear the chicken (top side down to start) for 2-3 minutes to brown. Once browned, place the whole pan in the oven and back for 8-10 minutes to cook through.", "Serve over rice with remaining marinade. Garnish with Cilantro."]

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 boneless skinless chicken breast cut a slit lengthwise on each breast to butterfly open, 1/2 red bell pepper thinly sliced, 1/2 cup shredded carrot, 1 cup napa cabbage shredded, and more.

Yes, Thai Stuffed Chicken With Cilantro, Ginger And Almond Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Stuffed Chicken With Cilantro, Ginger And Almond Marinade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions