Thai Chicken Breasts Recipes

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17 BEST THAI CHICKEN RECIPE COLLECTION



17 Best Thai Chicken Recipe Collection image

From sticky tamarind to nutty satay, these Thai chicken recipes are sure to get your family excited for dinner. They're healthy, bright, and so easy to make at home.

Provided by insanelygood

Categories     Chicken     Recipe Roundup

Number Of Ingredients 17

Thai Fried Chicken
Sticky Tamarind Chicken
Easy Thai Chicken Satay with Coconut Rice
Thai Chicken and Pineapple Stir Fry
Thai Tom Yum Chicken
Thai Cashew Chicken Stir Fry
Thai Roasted Chicken Thighs
Best Ever Tom Kha Gai - Thai Coconut Soup
Thai Basil Chicken
Thai Chicken Curry
Thai Chicken Meatballs
Saucy Thai Chicken Pizzas
Chicken Pad Thai
Thai Peanut Chicken Noodle Skillet
Thai Chicken Tacos
Sweet and Crunchy Thai Slaw With Chicken
12-Minute Thai Chicken Peanut Noodles

Steps:

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

Nutrition Facts :

THAI-STYLE CHICKEN BREASTS IN FOIL



Thai-Style Chicken Breasts in Foil image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 9

3 tablespoons peanut or neutral oil, such as canola or grapeseed
6 to 8 thin slices of lotus root or peeled jicama
2 boneless, skinless chicken breast halves (about 12 ounces)
1/2 teaspoon red pepper flakes
8 thin slices peeled green (unripe) mango
2 lime leaves, minces (or minced zest of 1 lime)
2 tablespoons chopped scallions
1/4 cup canned unsweetened coconut milk
1 teaspoon nam pla (Thai fish sauce)

Steps:

  • Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the lotus root or jicama in the center, then top with the chicken breasts, red pepper, mango, lime lives, scallions, coconut milk, nam pla, and another tablespoon of the oil.
  • Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2- inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package as is for up to 3 hours before proceeding.
  • Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
  • Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.

THAI CHICKEN BREASTS



Thai Chicken Breasts image

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

Provided by MarieRynr

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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.

THAI CHICKEN



Thai Chicken 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 Recipes     Asian     Thai

Time 50m

Yield 4

Number Of Ingredients 11

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, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g

CHICKEN BREASTS WITH THAI FLAVORS



Chicken Breasts with Thai Flavors image

Not sure where I found this recipe, but it sounded yummy and is only 3.5 WW pts per serving. Actual prep time includes marinating time.

Provided by Amber Dawn

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon ground cumin
1 tablespoon gingerroot, peeled and minced
2 teaspoons cilantro, finely chopped
1 jalapeno pepper, seeded and chopped
lime zest
1/4 cup fresh lime juice
2 teaspoons canola oil
black pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves

Steps:

  • Crush the coriander and cumin seeds lightly.
  • Combine with the ground cumin, minced ginger, cilantro, jalapeno, lime zest and juice, oil, black pepper and salt.
  • Put the chicken breasts in a glass dish and pour marinade over.
  • Turn the chicken to coat.
  • Marinate at room temperature 1 hour or refrigerate for longer marination.
  • Heat large nonstick grill pan or skillet over medium heat.
  • Remove chicken from marinade, discard marinade.
  • When pan is hot, add chicken and cook about 5 to 6 minutes on each side, or until cooked through.
  • (Reduce heat slightly if chicken is browning too much.).

AUTHENTIC THAI BASIL CHICKEN (VERY EASY AND FAST)



Authentic Thai Basil Chicken (Very Easy and Fast) image

This only takes about 25 minutes to make. Very easy and fabulous flavor! This is very popular in Thailand. They sell this on the streets as well as in the restaurants. You won't believe how incredible this recipe is. It is my husband's and my new favorite. Serve with white rice.

Provided by Nancy Gibson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 24m

Yield 2

Number Of Ingredients 10

2 tablespoons vegetable oil
½ onion, sliced
3 cloves garlic, sliced
1 large skinless, boneless chicken breast, cut into 1-inch pieces
¼ cup oyster sauce
3 tablespoons soy sauce
1 pinch white sugar
2 small chile peppers, sliced
⅓ cup water
½ cup fresh basil leaves

Steps:

  • Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 14.5 g, Cholesterol 58.5 mg, Fat 16.2 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1625.4 mg, Sugar 5.7 g

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