Thai Chicken

Thai Chicken

126 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Debora

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (126)

Rate This Recipe


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 entire meal by adding broccoli, sliced carrots and strips of green bell pepper, along with the onions already listed in the recipe. Will definitely make this again!



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. What a waste of chicken.



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 boneless chicken breasts, added 1 cup of fresh broccoli. Used Sriracha chili sauce instead of hot pepper sauce. Loved the heat but would not suggest this dish for small kids. Will definitely make this dish again!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Spicy Chicken Thai Soup


next recipe:

Slow Cook Thai Chicken