Thai Chicken

Thai Chicken

137
Debora 1

"This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice."

Ingredients

50 m servings 466 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 53.4 g
  • 107%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 3930 mg
  • 157%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
  2. Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
  3. Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

137
  1. 163 Ratings

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Most helpful

This recipe was fabulous! I also reduced the soy sauce to 1/3 cup and I cut the peanut butter down to 2 TBSP. I used 2 boneless skinless chicken breasts cut into small strips. I made it an ent...

Most helpful critical

Absolutely dreadful. I am a huge Thai food fan, & I have never tasted anything like this before. Even cutting back to 1/2 cup of soy, this was far too salty. The sauce was an unappetizing mess. ...

This recipe was fabulous! I also reduced the soy sauce to 1/3 cup and I cut the peanut butter down to 2 TBSP. I used 2 boneless skinless chicken breasts cut into small strips. I made it an ent...

My husband and I really enjoyed this dish. Took advice from other reviews and used just over 1/3 cup of soy sauce and topped it off with enough water to make 1 cup of liquid. I used 2 large bo...

Absolutely dreadful. I am a huge Thai food fan, & I have never tasted anything like this before. Even cutting back to 1/2 cup of soy, this was far too salty. The sauce was an unappetizing mess. ...

Now, I don't mean to hurt anyone's feelings here but this dish is the worst thing I have ever tasted. I must have done something wrong. I used half of the soy sauce yet eating it felt like swall...

Man, this chicken was the utter pinnacle of exquisite! I loved each and every bite of its peanut-buttery goodness! My friends and I got ripped, fixed this delightful concoction, and boy was it...

Tasty, but not worth the pot scrubbing! would be good paired up with coconut rice. I might make this again, but it was a bit laborious for the 4 pieces of chicken. I substituted 1/3C of Tamari...

After reading other reviews, I only used 1/3 C of soy. I also used just 3 Tablespoons of peanut butter, which was plenty. This dish had a nice satay style sauce and was thoroughly enjoyed. Other...

I made this with the full amount of soy sauce requested. Mistake. Definitely cut back on it, possibly to a 1/4 or 1/2 cup, and use water or low sodium broth to make the full cup requested. I ...

This was the most disgusting thai chicken I have ever had. It tastes nothing like thai. I served this at a dinner party, and noone ate it. It was way too salty, and ended up throwing the dinn...