Thai Style Chicken Recipes

THAI-STYLE CHICKEN

Steps:

• In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon zest, garlic, ginger and pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade from chicken. Place chicken in a 13x9-in. baking dish coated with cooking spray. top with reserved marinade. Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°.

THAI CHICKEN

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.

THAI-STYLE CHICKEN CHILI

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

17 BEST THAI CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

BARBEQUED THAI STYLE CHICKEN

Steps:

• Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
• Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

THAI CHICKEN BREASTS

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.