Thai Chicken. At Your Doorstep Faster Than Ever. Read Customer Reviews & Find Best Sellers. Mix well and place chicken in the bowl, turning to coat evenly.
Our recipe features a crisp, thin coating, and flavorful meat thanks to a wonderful marinade of Thai herbs and spices. Try new ways of preparing Thai with Thai chicken recipes and more from the expert chefs at Food Network. Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts. You can cook Thai Chicken using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Thai Chicken
- It’s 1 of cucumber, peeled and halved lengthwise.
- Prepare 2 teaspoons of vegetable oil.
- It’s 3/4 lb of skinless, boneless chicken breasts, cut crosswise into 1" wide pieces.
- You need 4 of scallions (green/spring onions), cut into 1" pieces.
- You need 3 cloves of garlic, minced.
- It’s 1 tablespoon of minced fresh ginger.
- It’s 2/3 cup of chicken broth.
- Prepare 1 teaspoon of sugar.
- It’s 3 tablespoons of distilled white vinegar (or rice vinegar for a softer flavor).
- It’s 1/2 teaspoon of ground coriander.
- Prepare 1/2 teaspoon of salt.
- You need 1/4 teaspoon of red pepper flakes.
- Prepare 1 1/2 cups of halved cherry tomatoes.
- You need 1/3 cup of chopped fresh mint.
- Prepare 1 1/2 teaspoons of cornstarch mixed with 1 tablespoon water.
In a wok or large cast iron skillet over high heat, heat oil. 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.
Thai Chicken instructions
- Before starting to cook, assemble all your ingredients, prepping and measuring as necessary..
- With a spoon, scoop out the seeds of each cucumber half. Quarter the halves, thickly slice on the diagonal and set aside..
- In a large nonstick skillet, heat the oil over medium heat until hot but not smoking Add the chicken and cook until golden brown about 3 minutes. Using a slotted spoon, transfer the chicken to a plate..
- Add the scallions, garlic and ginger, stirring to coat. Add the broth and cook, stirring frequently until the scallions have softened, about 3 minutes. Add the sugar and cook for 1 minute to melt. Add the vinegar and cook for 1 minute, scraping up any browned bits that cling to the bottom of the pan..
- Stir in the coriander, salt and red pepper flakes and cook for 1 minute. Add the reserved cucumber and the tomatoes, stirring to coat. Return the chicken to the skillet and simmer just until the chicken is cooked through and the vegetables are crisp-tender, about 3 minutes. Bring to a boil, stir in the mint and cornstarch mixture and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute..
- Divide the chicken mixture among 4 plates and serve. Delicious with jasmine rice..
In a large ovenproof skillet, heat vegetable oil. How To Make Thai Chicken Curry Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. (The dark green scallions are used as a garnish at the end, as they are mild in flavor and pretty, too.) The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade.
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