THAI CHICKEN RECIPE | ALLRECIPES
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
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
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
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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