RECIPE THAI CHICKEN RECIPES

THAI CHICKEN RECIPE | ALLRECIPES

Thai Chicken Recipe | Allrecipes image

This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.

Provided by Debora

Categories World Cuisine Asian Thai

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup soy sauce
8 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons hot pepper sauce
2 pounds skinless chicken thighs
1 tablespoon sesame oil
1 tablespoon brown sugar
1 onion, sliced
½ cup water
4 tablespoons crunchy peanut butter
2 tablespoons green onions, chopped

Steps:

In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

Nutrition Facts : Calories 465.6 calories, CarbohydrateContent 16.8 g, CholesterolContent 188.4 mg, FatContent 20.5 g, FiberContent 2.6 g, ProteinContent 53.4 g, SaturatedFatContent 4.1 g, SodiumContent 3930.3 mg, SugarContent 7.1 g

THAI CHICKEN BREASTS RECIPE - FOOD.COM

Thai Chicken Breasts Recipe - Food.com image

This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)

Steps:

combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet.
Saute the chicken until browned on both sides and cooked through.
Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned.
Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally.
Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

Nutrition Facts : Calories 387.1, FatContent 10.1, SaturatedFatContent 1.7, CholesterolContent 75.5, SodiumContent 1269.7, CarbohydrateContent 44.5, FiberContent 1.7, SugarContent 27.7, ProteinContent 29.6

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