Thai Restaurant Chicken Recipes

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THAI RESTAURANT CHICKEN



Thai Restaurant Chicken image

This dish is great because you can add any additional veggies you like, making it your own Thai specialty! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat peanut butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons sesame oil, divided
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice

Steps:

  • In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm., Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.

Nutrition Facts : Calories 359 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 704mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

EASY THAI CHICKEN



Easy Thai Chicken image

So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs
1/4 cup peanuts, chopped
2 tablespoons chopped fresh cilantro leaves
1/2 cup sweet chili sauce
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
Juice of 1 lime
1 teaspoon Sriracha, or more, to taste

Steps:

  • Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.

THAI CASHEW CHICKEN



Thai Cashew Chicken image

Thai Cashew Chicken - best Thai chicken stir-fry with cashew nuts and bell peppers. So easy to make, takes 20 mins and much better than restaurants.

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 20m

Number Of Ingredients 12

10 oz. (280 g) boneless, skinless chicken breast, cut into thin pieces
2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, cut into pieces
1/2 small red bell pepper, cut into pieces
1/2 small green bell pepper, cut into pieces
3/4 cup cashew nuts
2 stalks scallion, cut into strips
1 tablespoon soy sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar or more to taste
4 tablespoons water

Steps:

  • Mix all the ingredients in the Sauce together. Make sure the sugar is completely dissolved. Set aside.
  • Heat up a skillet with the oil on high heat. When the skillet is heated, add the chicken and cook until both sides turn slightly brown. Push the chicken to one side of the skillet and make sure that the other side has the oil.
  • Add the garlic and onion and saute for 30 seconds. Add the bell peppers and cashew nuts. Toss and stir fry with the chicken before adding the Sauce. Add the scallion, stir to combine well. Turn off the heat and serve immediately with steamed rice.

Nutrition Facts : Calories 411 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 3 people, Sodium 1160 grams sodium, Sugar 8 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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