Thai chicken breasts are a delicious and flavorful dish that can be easily prepared at home. With a variety of ingredients and cooking methods to choose from, there is sure to be a Thai chicken breast recipe that will tantalize your taste buds. Whether you prefer a spicy stir-fry, a rich curry, or a refreshing salad, this article will provide you with the guidance you need to create a mouthwatering Thai chicken breast dish that will impress your family and friends.
Here are our top 5 tried and tested recipes!
THAI CHICKEN BREASTS
This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
Provided by MarieRynr
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
- 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.
- Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
- Add the ginger-garlic mixture to the skillet and saute until lightly browned.
- Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
- Bring the mixture to a boil.
- Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
- Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
- Trim and shred the sugar snap peas diagonally.
- Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
HERB-GRILLED CHICKEN BREASTS, THAI STYLE
Categories Ginger Poultry Marinate Low Carb Low Cal Backyard BBQ Mint Basil Summer Grill/Barbecue Healthy Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
- Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
- Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
- Cut chicken crosswise into thin slices. Transfer to plates and serve.
THAI-STYLE CHICKEN BREASTS IN FOIL
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the lotus root or jicama in the center, then top with the chicken breasts, red pepper, mango, lime lives, scallions, coconut milk, nam pla, and another tablespoon of the oil.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2- inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package as is for up to 3 hours before proceeding.
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve.
CHICKEN BREASTS WITH THAI FLAVORS
Not sure where I found this recipe, but it sounded yummy and is only 3.5 WW pts per serving. Actual prep time includes marinating time.
Provided by Amber Dawn
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Crush the coriander and cumin seeds lightly.
- Combine with the ground cumin, minced ginger, cilantro, jalapeno, lime zest and juice, oil, black pepper and salt.
- Put the chicken breasts in a glass dish and pour marinade over.
- Turn the chicken to coat.
- Marinate at room temperature 1 hour or refrigerate for longer marination.
- Heat large nonstick grill pan or skillet over medium heat.
- Remove chicken from marinade, discard marinade.
- When pan is hot, add chicken and cook about 5 to 6 minutes on each side, or until cooked through.
- (Reduce heat slightly if chicken is browning too much.).
SLICED CHICKEN BREASTS IN A THAI SAUCE
Easy and quick, and also fresh and healthy! In this house each diner will get 2 chicken breasts, so the recipe serves 3 people -- but if you have smallies also sharing, 1 breast each will be enough for them, so my "3 - 6 portions" take that into account.
Provided by Zurie
Categories Chicken Breast
Time 35m
Yield 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Flatten the breasts gently with a meat mallet. Dredge lightly in the flour, and cut into strips.
- Heat a good layer of oil in a pan. Fry the strips, stirring, until done. Use quite a high heat: they will cook quickly. Drain on kitchen paper, and keep warm.
- Fry the sweet pepper strips in the same pan, stirring. You might have to add more oil. Fry briefly, so that they are still crisp.
- Then add the ginger, garlic and spring onion, and stir through for a minute or so.
- Remove from heat, and stir in the Thai sweet chilli sauce.
- Put the chicken strips in a serving bowl, and spoon over the peppers and sauce.
- Nice-looking if served on top of a mound of jasmine rice, or -- healthier -- brown basmati. Nice sides are al dente thin baby green beans and a crisp salad.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the dish will taste. This is especially important for the chicken breasts, as they can easily become dry and tough if they are not fresh.
- Marinate the chicken breasts: Marinating the chicken breasts in a flavorful mixture of herbs, spices, and liquids will help to tenderize them and add flavor. You can marinate the chicken breasts for as little as 30 minutes or as long as overnight.
- Cook the chicken breasts over medium heat: Cooking the chicken breasts over medium heat will help to prevent them from drying out. You can cook the chicken breasts in a skillet, on a grill, or in the oven.
- Use a meat thermometer: To ensure that the chicken breasts are cooked through, use a meat thermometer to check the internal temperature. The chicken breasts are cooked when they reach an internal temperature of 165 degrees Fahrenheit.
- Let the chicken breasts rest: After cooking the chicken breasts, let them rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken breasts, making them more tender and flavorful.
Conclusion:
Thai chicken breasts are a delicious and versatile dish that can be enjoyed in many different ways. With a variety of marinades and cooking methods to choose from, there is sure to be a Thai chicken breast recipe that everyone will enjoy. So next time you are looking for a quick and easy weeknight meal, give one of these Thai chicken breast recipes a try.
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