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Our thai chicken recipes - 6 recipes

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Top rated Thai chicken recipes

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To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the...

  • Chicken Marinade:
  • 1 cup soy sauce
  • 1/2 cup mirin*
  • 1/4 cup brown sugar
  • 3 tablespoons minced ginger
  • 3 cloves garlic, minced
  • 1 tablespoon sambal*
  • Poached Chicken Breasts, recipe follows
  • Salad:
  • 10 1/2 ounces glass noodles*
  • 4 cups boiling hot water
  • 1/2 cup Basic Sauce, recipe follows
  • 1/2 jicama*, julienne
  • 1 carrot, julienne
  • 1/2 green papaya*, julienne
  • 1 mango, cubed
  • 1 English cucumber, seeded and cubed
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons fresh Thai basil* leaves, chiffonade
  • 1/2 cup Spicy Dressing, recipe follows
  • 1 cup bean sprouts
  • 1/4 cup fresh mint leaves, chiffonade
  • 1/4 cup peanuts
  • *Can be found at specialty Asian markets.
5/5 (1 Votes)

By

Spicy

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh Thai red chili pepper
  • 8 ounces boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups cold cooked rice
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped shallots
  • 1/3 cup Thai holy basil (regular basil ok)
  • 1 tablespoon chopped fresh cilantro
4.6/5 (8 Votes)

By

Pour oil into pot. Turn on the Sauté mode

  • 2 tablespoons oil
  • 1 small onion, chopped
  • 8 oz sliced mushrooms (I use Baby Bella)
  • Red pepper flakes to taste
  • 2 lbs skinless and boneless chicken breast, cut into cubes
  • 2 T Thai red curry paste
  • 4 cups chicken stock
  • Salt to taste
  • 1 heaping tablespoon brown sugar
  • 1 12-oz can coconut milk (not “light”, use full fat)
0/5 (0 Votes)

By

1. Preheat oven to 325°, with oven rack in middle position

  • 4½ lbs. chicken wings
  • ½ cup coconut oil, melted, divided
  • 1½ Tbsp. plus 1 tsp. kosher salt, divided
  • 2 Tbsp. finely chopped garlic (from 4 garlic cloves)
  • 2 Tbsp. finely chopped serrano chiles, (from 3 large chiles)
  • 2 (4-oz.) jars green-curry paste (such as Thai Kitchen)
  • 1 (14.5-oz.) can light unsweetened coconut milk, well-shaken and stirred
  • 2 Tbsp. light-brown sugar
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • 1 cup toasted unsweetened flaked coconut
  • 1 lime, cut into wedges
0/5 (0 Votes)

By

Calories 539kcal, Fat 18

  • 4 boneless, skinless chicken breasts
  • 1 oz ginger
  • garlic (use 3 large cloves)
  • 12 oz green beans
  • 2 limes
  • 1 Tablespoon Thai red curry paste
  • 10 oz stir-fry rice noodles
  • coarse kosher salt
  • neutral oil, such as vegetable or safflower
  • freshly ground pepper
  • sugar
0/5 (0 Votes)

By

chef's knife citrus juicer (optional) cutting board garlic press (optional) grater (optiona

  • 2 medium carrots
  • ¾ lb chicken breasts, boneless skinless
  • ½ small bunch cilantro
  • 1 clove garlic
  • 1 (1 inch) piece ginger root
  • 1/2 lime
  • 2 medium zucchini squash
  • black pepper
  • crushed red pepper
  • natural peanut butter
  • salt
  • sesame seed
  • soy sauce
  • virgin coconut oil
0/5 (0 Votes)

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Thai Chicken & Zucchini Noodle Salad with Spicy Peanut Sauce Thai Chicken and Glass Noodle Salad with Spicy Dressing