Spicythaichicken Recipes

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SPICY THAI CHICKEN STIR FRY



Spicy Thai Chicken Stir Fry image

The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stir Fry

Time 15m

Number Of Ingredients 13

2 tsp light soy sauce ((Note 1))
1 tsp dark soy sauce ((Note 1))
2 tsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cooking oil ((I use peanut or vegetable oil))
3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2))
4 garlic cloves (, finely chopped)
1 small onion (, halved and sliced (brown, white or yellow))
500 g / 1 lb ground / mince chicken
3 shallot / scallions stems (, chopped into slices)
1 cup coriander/cilantro leaves ((loosely packed))
Steamed jasmine rice

Steps:

  • Mix Sauce ingredients in a small bowl.
  • Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
  • Add onion and cook for 45 seconds.
  • Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
  • Stir through shallots. Then stir through coriander and immediately take off the heat.
  • Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

Nutrition Facts : ServingSize 230 g, Calories 427 kcal, Carbohydrate 6.6 g, Protein 49.6 g, Fat 21.5 g, SaturatedFat 4.8 g, Cholesterol 148 mg, Sodium 791 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16.7 g

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 13

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

SPICY THAI CHICKEN



Spicy Thai Chicken image

this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.

Provided by BDM FAMILY

Categories     Chicken

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 lbs boneless skinless chicken thighs
4 garlic cloves, minced crushed
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons honey
1 lemon zest
1/2 lemon juice
2 tablespoons crushed red pepper flakes
1 teaspoon fennel seeds (add more or less to taste) or 1 tablespoon lemongrass (add more or less to taste)
1 tablespoon Thai red curry paste
1 teaspoon fish sauce
1 tablespoon fresh ginger, diced or 1 teaspoon dried ginger

Steps:

  • Mix all ingredients in a zip log bag or bowl.
  • Remove excess fat from chicken and add to bowl.
  • Add chicken to bowl/bag and let marinate for 1 hour.
  • Place saute pan on med/high heat and wait until hot.
  • Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
  • Cook until chicken is cooked and sauce turns a darker color.
  • Remove cooked chicken and repeat from step 4/5 until all done.

Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1

SPICY THAI CHICKEN



Spicy Thai Chicken image

If you're looking for something simple to have for Dinner Tonight, prepare this delicious spicy Thai chicken and serve with Jasmine Rice for a meal the whole family can enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Number Of Ingredients 13

2 tablespoons uncooked jasmine rice
1 tablespoon vegetable oil
1 pound ground chicken
1 thinly sliced red chile, such as jalapeno or red finger chile
1/4 cup freshly squeezed lime juice
3 tablespoons fish sauce
1 tablespoon palm sugar or light-brown sugar
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves, torn if large
1/2 red onion, thinly sliced
Lettuce leaves, such as butter or iceberg, for serving
Sliced cucumber, for serving
Sliced carrots, for serving

Steps:

  • Heat a large skillet over medium heat. Add rice and toast, tossing, until golden brown; transfer rice to a small bowl and let cool. Transfer rice to a spice grinder; grind until coarsely ground. Set aside.
  • In a large skillet, heat vegetable oil over medium heat. Add ground chicken and cook, stirring, to break up large pieces, until chicken is cooked through, 4 to 5 minutes. Stir in chile. In a small bowl, whisk together lime juice, sugar, and fish sauce until sugar has dissolved; add to chicken mixture. Continue cooking for 1 minute more.
  • Remove from heat and stir in ground rice. Garnish with cilantro, mint, and red onion. Serve chicken in lettuce leaves with cucumber and carrots.

SPICY THAI CHICKEN



Spicy Thai Chicken image

Make and share this Spicy Thai Chicken recipe from Food.com.

Provided by jovigirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons asian fish sauce (nuoc nam)
1 tablespoon soy sauce
1 tablespoon brown sugar
4 small boneless skinless chicken breast halves (4 ounces each)
2 teaspoons vegetable oil
1 large onion, cut into 1/4-inch-thick slices (12 ounces)
2 red chilies (serrano or jalapeqo) or 2 green chilies, seeded and cut into matchstick-thin strips (serrano or jalapeqo)
2 teaspoons minced peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 1/2 cups loosely packed fresh basil leaves

Steps:

  • Slice chicken into 1/4 inch thick strips.
  • In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
  • In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
  • Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
  • 4Return chicken to skillet, heat through. Stir in basil leaves just before serving.

Nutrition Facts : Calories 332, Fat 5.4, SaturatedFat 1.1, Cholesterol 136.9, Sodium 1452.5, Carbohydrate 11.2, Fiber 1.6, Sugar 6.8, Protein 56.9

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