Thai Garlic Chicken Recipes

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THAI GINGER CHICKEN (GAI PAD KING)



Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

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

THAI GARLIC CHICKEN



Thai Garlic Chicken image

This is my favourite chicken recipe as it is so easy and full of wonderful Thai flavours. It was given to me by a neighbour who originally comes from Barbados. I usually cook this in a ridged grill pan and serve with Ken Hom's green ginger rice and fiery corn - from Ken Hom's Travel with a Hot Wok. I often double the recipe and freeze portions in the marinade in ziplock bags.

Provided by Julia Leatherwood

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless chicken breasts
4 cloves garlic, sliced thinly or crushed
1 tablespoon fresh ginger, grated or finely chopped
1 limes, juice and rind of
3 tablespoons sunflower oil
1 tablespoon dark soy sauce
1 -2 red chile, de-seeded and thinly sliced
2 tablespoons chopped fresh coriander (cilantro)

Steps:

  • Cut gashes into chicken, through skin if present.
  • Mix all the ingredients for the marinade in a deep glass bowl.
  • Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes.
  • Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks.
  • Next cook the chicken in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through.
  • Keep basted with the marinade while cooking.
  • Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.

Nutrition Facts : Calories 352.6, Fat 23.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 344.7, Carbohydrate 2.5, Fiber 0.3, Sugar 0.7, Protein 31.1

THAI GARLIC SAUCE RECIPE - (4/5)



Thai Garlic Sauce Recipe - (4/5) image

Provided by mrivara

Number Of Ingredients 8

1/3 cup good-tasting stock (vegetarian or chicken stock)
2 tablespoons fish sauce (or substitute 2 1/2 tablespoons soy sauce)
1 tablespoon lime juice
6 cloves garlic, minced
1 teaspoon liquid honey (or substitute brown sugar), plus more to taste
2 teaspoon corn starch dissolved in 4 tblespoon water
1 red chili, minced, or 1 teaspoon chili sauce, or 1/2 teaspoon cayenne pepper
3 tablespoon rice wine for cooking

Steps:

  • Place all ingredients, except garlic and cornstarch in a sauce pan over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly, about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste. Add a little veggie oil to wok, add carrots, add some of the wine. Add all veggies and 1/3 of sauce. Add remaining sauce and tofu.

THAI GARLIC CHICKEN



Thai Garlic Chicken image

This may sound like a lot of garlic, but the end result is delicious. This is my favorite chicken recipe as it is so easy and full of wonderful Thai flavours. Cook this in a ridged grill pan and serve with green ginger rice and fiery corn.

Provided by JustaQT

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
4 cloves garlic, sliced thinly or crushed
1 tablespoon fresh ginger, grated or finely chopped
1 limes, juice and rind of
3 tablespoons sunflower oil
1 tablespoon dark soy sauce
1 -2 red chile, de-seeded and thinly sliced
1/2 tablespoon dried coriander
1/4 cup cashews
2 portabella mushrooms, sliced

Steps:

  • Cut gashes into chicken, through skin if present
  • Mix all the ingredients for the marinade in a deep glass bowl
  • Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes
  • Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks
  • Next cook the chicken with the cashews and mushrooms in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through
  • Keep basted with the marinade while cooking
  • Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad

KAI YANG (THAI GARLIC CHICKEN)



Kai Yang (Thai garlic chicken) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 5

1 three-pound chicken
1/4 cup chopped fresh coriander leaves or use 1 tablespoon crushed coriander seeds
2 tablespoons lemon juice
2 tablespoons whole peppercorns, coarsely crushed
2 tablespoons finely chopped garlic

Steps:

  • Cut the chicken into serving pieces as follows: Separate main wing bones from the second wing bones; cut the breast halves from the carcass and cut them, with the skin, into two-inch cubes; cut each thigh in half across the bone to make four pieces; remove the legs, chop off and discard the leg end bones.
  • Combine the coriander, lemon juice, peppercorns and garlic in a mixing bowl. Add the chicken pieces and blend well with the spice mixture. Let stand at least one hour at room temperature or overnight in the refrigerator.
  • Preheat a charcoal grill for barbecuing. Add the chicken pieces and cook, turning often, until done. The boneless pieces will cook in about 10 minutes or less. The pieces with bone in will cook in about 20 minutes or longer.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 110 milligrams, Sugar 0 grams, TransFat 0 grams

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