thai chicken

This simple Thai dish, known as Pad Grapow, is insanely quick and inexpensive to make. It's light, yet flavorful with lots of heat and tons of basil.

Thai Basil Chicken

lbs boneless (skinless chicken breasts,

tbsp oyster sauce (Substitute for GF oyster sauce)

tbsp light soy sauce (Substitute for GF soy sauce)

garlic (minced)

serrano chile (seeded and minced (keep seeds

vegetable or canola oil

basil leaves

jasmine rice (optional for serving)

In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.

Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.

Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.

Serve over rice.

Easy Pan-Seared Thai Chicken-with flavorful red curry paste. Flavorful, fast and delicious! Paleo and Low Carb!

Pan-Seared Red Curry Thai  Chicken

chicken

salt and pepper

red curry paste

T oil

Lime and cilantro

Pat chicken dry and generously salt and pepper both sides of chicken.

Mix curry paste and oil in a small bowl, and brush paste on both sides of chicken.

Heat oil in an oven proof skillet ( preferably cast iron) over medium heat. When hot, add chicken, skin side down and sear until golden brown, about 5 minutes, Turn over and sear undersides, for 2-3 minutes.

Place the skillet in the hot oven and cook until done, approximately 15 minutes or until thigh reach 170 degrees.

Serve with rice, noodles, or cauliflower rice with lime wedges and fresh cilantro.

Easy-quick, on-hand ingredients, simple directions resulting in a fantastic taste. A recipe I’m adding to the repitoire or rotation, as we call it. I prepared the chicken with rice and book choi, I can only add that the lime and cilantro truly enhanced the dish and should not be considered optional. Thank you PNW Feasting at Home for posting.

Very simple ...... tasty but seems as if the recipe is lacking another spice   ??? Maybe I’ll add garlic &amp;/or curry powder next time. I used store bought chili paste...... homemade would be tastier but then recipe not as simple!! All in all, very good &amp; quick ! Thank you!

Do not omit the lime and cilantro !! They add so much flavor! In fact, they make the recipe sing”!!!  Yum Yum !!

Delicious and easy. My daughter keeps bugging me almost demanding to make it again!  We served it with garlic mashed potatoes.

This is a great "go to" 
I often do this with a Noodle broth, place the chicken on top of a lovely vegetable packed broth for some added texture, not to mention a little bit of fire

Thai Lettuce Wraps

hoisin sauce

soy sauce

ginger

Sriracha

rice wine vinegar

garlic, grated

boneless, skinless chicken breasts,

peanuts

cilantro

butter lettuce leaves

bean sprouts

red cabbage

carrots

cucumber

rice noodles

sweet chili sauce

Ree Drummond's Thai Lettuce Wraps for, LESSONS FROM GRANDMA/MICROWAVE VEGGIES/CHICKEN SOUP, as seen on Food Network's The Pioneer Woman. Episode: Chicken in Bulk

For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.

Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.

For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.

To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

My boyfriend and I loved it! Plain and simple. I maybe would do a little less soy sauce next time. Better than the restaurant 

This is one of my go to meals whenever we go camping. Very easy to put together and always a HUGE hit, especially for large crowds. Try it once and you’re addicted.

Little effort equals big flavor.  Family loves this!

Made this last night. Big hit with the family! Our grocery store was out of bean sprouts and red cabbage, so we just used celery and alfalfa sprouts. Super fresh, crunchy and delicious!

Absolutely delicious! Just as good (if not better) than the fresh spring rolls we get when we order Thai take-out. 

I just made this recipe, made my own hoisin sauce since I didn’t have any and substituted red wine vinegar for rice wine. Absolutely delicious!!! The chicken is tender and so flavorful after only 2 hours marinating. Definitely adding this to my recipe rotation.

https://www.foodnetwork.com/videos/thai-lettuce-wraps-0233372

Ree makes Thai lettuce wraps with peanuts and delicious marinated chicken.

Check out this amazing weeknight recipe for the best Thai glazed chicken from Delish.com.

Thai Glazed Chicken

c. sweet chili sauce

tbsp. low-sodium soy sauce

lime

honey

garlic,

sriracha

bone-in skin-on chicken thighs

vegetable oil

green onions, thinly sliced

peanuts,

rice,

Lime wedges,

Loved it! Quick easy simple and delicious, ticks all the boxes. Even my teen son loved it and he’s difficult to please. Added capsicum, carrots - thinly sliced and broccoli and served with chicken flavored rice. Yummo. Has gone on the food rotation list. We’re cooking this for mother’s days for my mother in law - we think she’ll love it. Thank you!

So easy and tastes great! Whole family loved it, so I definitely recommend!

https://streaming.hearstdigitalstudios.com/manual_upload/5a3beebfbbddbd154e16d6be/mp4/Thai_Glazed_Chicken_FRONT_1513877209_4000_hd_v3.mp4

The Sauce On This Thai Glazed Chicken Is Basically Crack

Thai Chicken Wrap with Spicy Peanut Sauce

chicken breasts

grill seasoning

cucumber,

carrots,

scallions, sliced on an angle

mint leaves (4 sprigs)

sesame seeds

sugar

rice wine vinegar vinegar

Salt

cayenne pepper

(12-inch) flour tortilla wraps

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

The chicken and veggies were delicious! Not a fan of the peanut sauce. Next time I will buy the peanut sauce and use that instead. The mint and basil really hit the spot in the slaw- I can eat that alone!! 

Chicken and veggies were good, sauce was AWFUL. -10/10, and that is a generous rating. Way to bland, dense, and salty. 

Love this recipe serve it in Boston lettuce instead of tortillas 

Great Recipe, Basil and Mint gives the veggies a great taste! I have been making this recipe for years! <br />

Terrible and bland. Would never make this again. My family didn't like it at all. We like Tropical Smoothie's Thai chicken wrap and we were trying to recreate it. 

This wrap is excellent!  Very easy and lots of flavor!  I used a multi-grain wrap.  

SUPER YUMMY. . .only substitutes I made were cilantro for basil &amp; mint and the bottled sauce everyone is suggesting.  (House of Tsang-Bangkok Padang Peanut Sauce because we already had it in the frig!!

Very tasty! I put sriracha sauce in my peanut sauce [to make it extra spicy] and use my own spice mix for the chicken. To keep the chicken soft I keep it covered while cooking it. You can find an interesting array of fresh herbs at local Asian markets.. they are usually cheaper and add an interesting flavor. This is most definitely a family favorite!

This Thai Fried Chicken takes the same incredible flavours and texture of Hat Yai Fried Chicken and brings them into the comfort of your own home!

Thai Fried Chicken

2.5lb / 1.2kg bone

Garlic, (peeled)

tbsp Light Soy Sauce

tsp Oyster Sauce

Sugar

tsp EACH: Salt, White Pepper, Black Pepper

Tempura Batter ((see notes))

/ 180 milliliters COLD Soda Water ()

tsp Chicken Boullion Powder/Oxo Cube

Ice Cubes ((optional))

/ 750 milliliters-1litre Vegetable Oil, (for deep frying)

Shallots, (finely & evenly diced (to make crispy shallots))

Sticky Rice

Thai Sweet Chilli Sauce

Paste

In a pestle and mortar add 5 cloves of garlic, 1/4cup roughly diced coriander/cilantro roots &amp; stems, 1 tsp sugar and 1/2 tsp salt, white &amp; black pepper. Grind into a smooth paste.

Marinate

Scoop into a large mixing bowl and stir in 1 tbsp soy sauce and 2 tsp oyster sauce. Add in chicken pieces and coat with your hands. Really rub the marinade into the meat. Pop cling film over the top and place in the fridge. I recommend a minimum of 4 hours, but marinate for as long as you have time for (best results over night).

Shallots

Meanwhile, place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side.

Fry Shallots

Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry them fairly low and slow to bring out as much moisture as possible, so they turn out extra crispy. Fry until they start turning from a light golden colour, to a slightly deeper brown. These go from perfect to burnt VERY quickly. Once cooked remove and lay on paper towels.

Dredge Chicken

Heat up oil to 175C/350F. In a medium sized mixing bowl mix together tempura batter and chicken powder. Pour in COLD soda water and stir until the lumps smooth out. You want the consistency like heavy/double cream. Take a piece of chicken and coat in the batter, then carefully lower into the oil. You&#039;ll need to do this in batches of 3-4. I usually pop an ice cube in the batter to keep it cold. The colder it is the crispier the chicken will be.

Fry Chicken

The temp will drop to around 165C/330F, and that&#039;s fine, just keep it on that heat. Depending on the size of the chicken pieces it&#039;ll take around 5-8mins on each side. Once cooked rest on cooling rack with paper towels underneath. You want the chicken to be brown and crispy on the outside, with the centre piping hot (internal temp 165F/75C - take into consideration it continues cooking slightly once out the oil). See notes if at all weary.

Serve

Season the chicken with a final pinch of salt (optional) and serve with crispy shallots on top with sweet chilli sauce on the side. Enjoy!

This Thai Fried Chicken takes the same incredible flavours and texture of Hat Yai Fried Chicken and brings them into the comfort of your own home! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/thai-fried-chicken/

INGREDIENTS

Marinade:

2.5lb / 1.2kg bone in skin on Chicken Pieces, patted dry with paper towels (drumsticks and thighs work best)
5 cloves of Garlic, peeled
1/4 cup roughly chopped Coriander/Cilantro Roots & Stems, washed as necessary (see notes)
1 tbsp Light Soy Sauce
2 tsp Oyster Sauce
1 tsp Sugar
1/2 tsp EACH: Salt, White Pepper, Black Pepper

Batter:

1 cup / 128g Tempura Batter (see notes)
3/4 cup / 180ml COLD Soda Water
1 tsp Chicken Boullion Powder/Oxo Cube
1-2 Ice Cubes (optional)
3-4 cups / 750ml-1litre Vegetable Oil, for deep frying

To Serve:

4 Shallots, finely & evenly diced (to make crispy shallots)
Sticky Rice
Thai Sweet Chilli Sauce

🍴METHOD🍴

In a pestle and mortar add 5 cloves of garlic, 1/4cup roughly diced coriander/cilantro roots & stems, 1 tsp sugar and 1/2 tsp salt, white & black pepper. Grind into a smooth paste.

Scoop into a large mixing bowl and stir in 1 tbsp soy sauce and 2 tsp oyster sauce. Add in chicken pieces and coat with your hands. Really rub the marinade into the meat. Pop cling film over the top and place in the fridge. I recommend a minimum of 4 hours, but marinate for as long as you have time for (best results over night).

Meanwhile, place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side.

Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry them fairly low and slow to bring out as much moisture as possible, so they turn out extra crispy. Fry until they start turning from a light golden colour, to a slightly deeper brown. These go from perfect to burnt VERY quickly. Once cooked remove and lay on paper towels.

Heat up oil to 175C/350F. In a medium sized mixing bowl mix together tempura batter and chicken powder. Pour in COLD soda water and stir until the lumps smooth out. You want the consistency like heavy/double cream. Take a piece of chicken and coat in the batter, then carefully lower into the oil. You'll need to do this in batches of 3-4. I usually pop an ice cube in the batter to keep it cold. The colder it is the crispier the chicken will be.

The temp will drop to around 165C/330F, and that's fine, just keep it on that heat. Depending on the size of the chicken pieces it'll take around 5-8mins on each side. Once cooked, rest on cooling rack with paper towels underneath. You want the chicken to be brown and crispy on the outside, with the centre piping hot (internal temp 165F/75C - take into consideration it continues cooking slightly once out the oil). See notes if at all weary.

Season the chicken with a final pinch of salt (optional) and serve with crispy shallots on top with sweet chilli sauce on the side. Enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/thai-fried-chicken/

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See you next time :)

Ginger, garlic, coriander and chilli give these burgers a delicious Asian edge.

Thai-style barbecued chicken burger

garlic clove, crushed

lime, juiced

milliliters (1/4 cup) soy sauce

tbsp honey

tbsp fish sauce

chicken thigh fillets, excess fat

Turkish bread, quartered, split lengthways

Olive oil spray

mixed salad leaves

coriander

tomatoes, thinly sliced

peanut oil

3cm-piece fresh ginger, peeled, finely grated

brown onion, halved, thinly sliced

red chillies, seeded, thinly sliced

water

(1/4 cup, firmly packed) brown sugar

tomato paste

This meal prep is jam-packed with flavor from Thai baked chicken, fresh veggies, and a delicious Homemade Peanut Sauce. It's light, satisfying, and a recipe you'll want to make again and again.

Thai Chicken Meal Prep

Sriracha sauce

lbs Perdue Harvestland boneless, skinless chicken breasts

Jasmine rice

cabbage

peanut butter*

lime juice

tablespoon soy sauce or coconut aminos

1 clove garlic, grated

teaspoon Sriracha sauce

Preheat the at 425F. Line a baking sheet with parchment paper.

In a large bowl, whisk the oil with the soy sauce and Sriracha sauce. Add the chicken breasts and toss to combine. Cover with plastic wrap and refrigerate for 30 minutes or overnight for extra flavor. 

Bake the chicken for 20 minutes or until the internal temperature reaches 165F. Remove the chicken and allow to rest for 5 minutes prior to slicing.

Meanwhile, prepare the Jasmine rice according to package directions.

In a medium bowl, combine the peanut butter, honey, lime juice, soy sauce, garlic, and Sriracha sauce. Add one tablespoon of water and whisk to combine. Add additional hot water until the Peanut Sauce reaches the desired consistency.

Serve sliced chicken over a bed of rice top with cabbage, carrots, cilantro, and peanuts. Drizzle with Peanut Sauce.

Serving says 1 bowl...how many servings is the whole recipe? Thank you!

Just made this today....it was delicious and will be added to our meal rotation!  Thanks so much for this recipe :)

I just made this for lunch and it is absolutely delicious. It’s quick and easy, and the peanut sauce is to die for. My kids have already asked me to make it again!

Recipe video above. Chicken infused in a gorgeous Thai coconut marinade which infuses with flavour and adds buttery richness from the coconut milk. &nbsp;MARINATING TIME: 24 - 48 hours.

Thai Coconut Marinated Chicken

tsp garlic (, minced)

tsp ginger (, minced)

lemongrass (OR paste) (, white part only, finely chopped(Note 3))

coriander powder

tsp tumeric powder

tsp curry powder ((any is fine))

brown sugar

tbsp fish sauce ((sub soy))

coconut milk ((full fat please!))

chicken thigh fillets (, skinless and boneless (Note 4))

coconut milk

peanut butter, smooth

tbsp Hoisin Sauce

garlic (, minced)

tsp chilli paste

coriander / cilantro

Lime wedges ((highly recommended))

Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).

Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).&nbsp;

Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.

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The most viewed thai chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine