This recipe has all of your favorite Thai flavors made right in your own kitchen. It is a quick and delicious meal the whole family will enjoy. Serve Our Favorite Thai Chicken on a bed of rice and you will not be disappointed!
Sometime life gets so darn busy. On a busy weeknight it is hard to argue the convenience of a quick take-out meal. It is not hard to argue the lack of healthy choices out there. When you get take-out you are never sure what ingredients have been used. When I make this dish at home, I know exactly what the ingredients are!
I have created a recipe based on one of our favorite take-out dishes. Our Favorite Thai Chicken combines all of those Thai flavors that we love.
This meal is a quick and easy recipe that is perfect for a busy weeknight. It has ingredients that you probably have right in your pantry, and will be pleased to serve your family.
This meal is packed full of flavor. You begin by cooking the chicken and those delicious vegetables in a combination of great Thai flavors.
The real winner of the flavor award is the Thai chili sauce! This recipe allows you to customize your sauce to your liking. I also love how the sauce thickens by using a mixture of cornstarch and coconut milk.
Serve this dish over a bed a rice and your family will thank you!
You will hope there are leftovers to take to lunch the next day, but don’t count on it!
Our Favorite Thai Chicken
This recipe has all of your favorite Thai flavors made right in your own kitchen.
- 1 1/4 cups chicken broth -
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- 1 tablespoon grated lime zest
- 2 tablespoons garlic, minced
- 1/4 teaspoon pepper -
- 4 chicken breasts, boneless, skinless
- 1/4 cup brown sugar, packed
- 2-4 tablespoons peanut butter more or less to taste
- 1 tablespoon sweet chili sauce
- 1/2 cup coconut milk
- 2 teaspoons cornstarch -
- 1 cup carrots, shredded
- 1 cup broccoli, chopped
- 1/2 cup onion, chopped or sliced
In a large skillet combine chicken broth, lime juice, soy sauce, ginger, garlic and pepper.
Bring to a boil and reduce heat to low and simmer.
Add chicken and cook, covered for 8-10 minutes or chicken is no longer pink inside.
Transfer chicken to a serving plate and cover with another plate or tinfoil to keep warm.
Add brown sugar, peanut butter and sweet chili sauce to mixture and bring to a boil. Whisk mixture until blended.
In a small cup combine coconut milk and cornstarch. Slowly add to mixture. Stir until thickens.
Taste mixture and see if you need to add some salt or pepper or peanut butter.
Add vegetables and chicken back into your skillet.
Reduce heat and simmer for a few minutes or until vegetables are done to your liking. Serve with rice and enjoy!