The Spicy Thai Chicken recipe is simple to produce but taste amazing. Served as a side dish with Mee Grob and Pad Thai is a winner every time. The Thai stir fry sauce used in this recipe is like an all purpose Thai sauce. It’s a versatile base and it’s fabulous also with pork and turkey, ground/mince meat or even beef cut into bite size pieces. It can even be used for noodles. Spicy Thai Chicken is a keeper for Thai food lovers. If you love Thai dishes then check out our Thai Chicken Wings and Thai Rice Soup. Both of these are excellent on their own and better together.
Spicy Thai Chicken
A superb Thai sticky chicken with a chilli hit. One of my favourites.
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 2 people
Calories: 86kcal
Ingredients
- 1 tbsp soy sauce
- 1 tbsp peanut oil
- 1 tbsp lime juice
- 2 large chicken breast boned/skinned
- 2 tsp sugar
- 1 tsp Hot red pepper flakes to taste
- 1 clove garlic finely chopped
- 1/2 large lime grated zest only
- mint chopped
- cilantro coriander/chopped
- salt to taste
- ground pepper to taste
Instructions
- Whisk together the soy sauce, oil, lime juice, sugar, red pepper flakes, garlic, lime zest, salt, and pepper.1 tbsp soy sauce, 1 tbsp peanut oil, 1 tbsp lime juice, 2 tsp sugar, 1 tsp Hot red pepper flakes, 1 clove garlic, 1/2 large lime, salt, ground pepper
- Add the chicken and marinate in the refrigerator for 1 to 2 hours.2 large chicken breast
- Grill or saute the chicken breasts until done, about 5 minutes per side.
- Serve garnished with mint and cilantro.mint, cilantro
Notes
Hot chili peppers can increase your heart rate, bring beads of perspiration to your brow, and cause the release of endorphins. Sound familiar? No wonder they are considered an aphrodisiac.
Nutrition
Calories: 86kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 417mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 5g
Leave a Reply