Best 6 Spicy Thai Chicken And Vegetables Recipes

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Get ready to tantalize your taste buds with an explosion of flavors as we embark on a culinary journey to discover the best recipe for a delectable dish: Spicy Thai Chicken and Vegetables. This vibrant and aromatic dish combines the bold and zesty flavors of Thai cuisine with the goodness of fresh, crisp vegetables and succulent chicken, making it a perfect choice for those who crave a spicy and satisfying meal. Join us as we explore the secrets behind creating an unforgettable Spicy Thai Chicken and Vegetables recipe that will leave you craving for more.

Let's cook with our recipes!

SPICY THAI CHICKEN AND VEGGIE NOODLES



Spicy Thai Chicken and Veggie Noodles image

This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 17

12 ounce Asian style noodles (like rice noodles)
1 tablespoon sesame oil
6 ounce mushrooms (cleaned and sliced, I used cremini mushrooms)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
4 cloves garlic (minced)
2 cups chicken breast (cooked , cut in small pieces)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
4 green onions (chopped)
1/4 cup peanuts (chopped)
1 cup chicken broth (low sodium)
1/2 cup soy sauce (low sodium)
3 tablespoon brown sugar
1 tablespoon Sriracha sauce (or any other hot sauce)
1 teaspoon red chili paste
1 teaspoon ginger (minced)

Steps:

  • Cook noodles: Cook the Asian style noodles according to package directions.
  • Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
  • Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
  • Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
  • Garnish and serve: Garnish with chopped green onions and peanuts.

Nutrition Facts : Calories 603 kcal, Carbohydrate 91 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 59 mg, Sodium 1529 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

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

THAI RED CURRY CHICKEN & VEGETABLES



Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

  • Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

THAI CHICKEN AND VEGETABLE STIR-FRY



Thai Chicken and Vegetable Stir-fry image

This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.

Provided by - Carla -

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 piece lemongrass or 1/2 lemon, rind of
1/2 inch fresh ginger
2 cloves garlic
2 tablespoons sunflower oil
10 ounces boneless skinless chicken breasts, thinly sliced
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
4 scallions, chopped
2 medium carrots, cut into matchstick size pieces
4 ounces baby green beans
2 tablespoons oyster sauce
1 pinch sugar
salt & freshly ground black pepper, to taste
1/4 cup lightly salted peanuts, crushed
1/4 cup chopped fresh cilantro
cooked rice or Asian noodles

Steps:

  • Thinly slice the lemon grass (or lemon rind).
  • Peel and chop the ginger and garlic.
  • Heat the oil in a large wok style pan over high heat.
  • Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
  • Add the chicken and stir-fry for 2 minutes.
  • Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
  • Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
  • Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
  • Enjoy!

SPICY THAI CHICKEN AND VEGETABLES



Spicy Thai Chicken and Vegetables image

This is a Spicy Dish! Lots of flavor!You can adjust the heat! Feel free to add more or less chili peppers (Thai Peppers).

Provided by Rita1652

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 18

1 tablespoon curry
1 (14 ounce) can coconut milk, unsweetened
1/2 cup chicken broth
2 kaffir lime leaves, thinly sliced
5 leaves fresh basil, ripped in half
1 tablespoon fresh cilantro
1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil (separated in half)
1 slice gingerroot, sliced finely
1 onion, sliced
2 cloves garlic, minced
1 red pepper, sliced
1 medium zucchini, sliced in circles
2 chicken breasts, sliced
1 -2 hot chili pepper, sliced very fine deviened and seeded
1/4 cup toasted pine nuts

Steps:

  • In a sauce pot simmer first 10 ingredients for 5 minutes.
  • In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
  • Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
  • Add the amount chili peppers to pot according to how hot you like your food!
  • Simmer for 5 more minutes.
  • Serve with cooked jasmin rice.
  • Topped with toasted pine nuts.

SPICY THAI RED CURRY



Spicy Thai Red Curry image

This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.

Provided by NoFailRecipes

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
3 cloves garlic, minced
5 tablespoons red curry paste, or more to taste
1 (13.5 ounce) can full-fat coconut milk
4 (5 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces
6 leaf (blank)s lime leaves
2 tablespoons fish sauce
1 teaspoon brown sugar
½ (.6 ounce) package Thai basil
2 cups cooked jasmine rice

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
  • Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
  • Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
  • Bring to a boil, then take off the heat and add Thai basil.
  • Spoon the curry into a bowl. Serve with jasmine rice.

Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g

Tips:

  • Mise en place: As with any stir-fry, having all of your ingredients prepped and measured before you start cooking is essential. This will help you stay organized and prevent your food from overcooking.
  • Use a hot pan: A well-seasoned wok or large skillet is ideal for stir-frying. When you add the oil, make sure it's shimmering before adding the chicken and vegetables. This will help create a nice sear and prevent the food from sticking.
  • Stir-fry in batches: If you're cooking a large batch of food, stir-fry it in batches. This will prevent the pan from getting too crowded and ensure that the food cooks evenly.
  • Use a flavorful sauce: The sauce is what really brings a stir-fry to life. Be sure to use a sauce that is flavorful and well-balanced. You can use a store-bought sauce or make your own.
  • Garnish with fresh herbs: Once your stir-fry is cooked, garnish it with fresh herbs such as cilantro, basil, or mint. This will add a pop of color and flavor.

Conclusion:

Spicy Thai Chicken and Vegetables is an easy and delicious weeknight meal that is packed with flavor. It's a great way to use up leftover chicken and vegetables, and it's also a healthy and affordable option. With a little planning and preparation, you can have this dish on the table in under 30 minutes. So next time you're looking for a quick and easy meal, give Spicy Thai Chicken and Vegetables a try!

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