Spicy Thai Chicken Food

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SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 13

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

SPICY THAI CHICKEN



Spicy Thai Chicken image

this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.

Provided by BDM FAMILY

Categories     Chicken

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 lbs boneless skinless chicken thighs
4 garlic cloves, minced crushed
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons honey
1 lemon zest
1/2 lemon juice
2 tablespoons crushed red pepper flakes
1 teaspoon fennel seeds (add more or less to taste) or 1 tablespoon lemongrass (add more or less to taste)
1 tablespoon Thai red curry paste
1 teaspoon fish sauce
1 tablespoon fresh ginger, diced or 1 teaspoon dried ginger

Steps:

  • Mix all ingredients in a zip log bag or bowl.
  • Remove excess fat from chicken and add to bowl.
  • Add chicken to bowl/bag and let marinate for 1 hour.
  • Place saute pan on med/high heat and wait until hot.
  • Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
  • Cook until chicken is cooked and sauce turns a darker color.
  • Remove cooked chicken and repeat from step 4/5 until all done.

Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1

SPICY THAI CHICKEN



Spicy Thai Chicken image

Make and share this Spicy Thai Chicken recipe from Food.com.

Provided by jovigirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons asian fish sauce (nuoc nam)
1 tablespoon soy sauce
1 tablespoon brown sugar
4 small boneless skinless chicken breast halves (4 ounces each)
2 teaspoons vegetable oil
1 large onion, cut into 1/4-inch-thick slices (12 ounces)
2 red chilies (serrano or jalapeqo) or 2 green chilies, seeded and cut into matchstick-thin strips (serrano or jalapeqo)
2 teaspoons minced peeled fresh ginger
2 garlic cloves, crushed with garlic press
1 1/2 cups loosely packed fresh basil leaves

Steps:

  • Slice chicken into 1/4 inch thick strips.
  • In medium bowl, combine fish sauce, soy sauce, and brown sugar, stir in chicken slices to coat. Let marinate 5 minutes.
  • In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.
  • Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.
  • 4Return chicken to skillet, heat through. Stir in basil leaves just before serving.

Nutrition Facts : Calories 332, Fat 5.4, SaturatedFat 1.1, Cholesterol 136.9, Sodium 1452.5, Carbohydrate 11.2, Fiber 1.6, Sugar 6.8, Protein 56.9

SPICY MINT CHICKEN



Spicy Mint Chicken image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 14

3 tablespoons oil
5 Thai chiles, chopped
2 cloves garlic, chopped
1 cup ground chicken
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 teaspoon light soy sauce
1 teaspoon dark mushroom soy sauce
1 teaspoon sugar
3 serrano chiles, sliced
Pinch ground black pepper
2 cups Thai holy basil leaves (can substitute Thai sweet basil or Italian basil)
Cooked rice, for serving
1 cup mixed thinly sliced green and red bell peppers

Steps:

  • Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

SPICY RED CURRY CHICKEN AND RICE



Spicy Red Curry Chicken and Rice image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2/3 cup unsweetened coconut milk
2 to 3 teaspoons Thai red curry paste
1 tablespoon Asian fish sauce
3 tablespoons vegetable oil, divided
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 pound shiitake mushrooms, stemmed, caps quartered
1 tablespoon very finely chopped fresh ginger
2 large garlic cloves, very finely chopped
1/2 cup water
Toasted peanuts and cilantro leaves, for garnish
Steamed rice and lime wedges, for serving

Steps:

  • In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

SPICY THAI RED CURRY CHICKEN CASSEROLE



Spicy Thai Red Curry Chicken Casserole image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray, for the pan
1 pound boneless, skinless chicken thighs, thinly sliced
2 cups small broccoli florets
1 1/2 cups jasmine or basmati rice
1 medium red bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
One 14-ounce can light coconut milk
1 cup chicken broth
2 tablespoons red curry paste
2 tablespoons fish sauce
2 teaspoons brown sugar
Juice of 1 lime
1/4 cup chopped salted roasted peanuts
1/4 cup minced fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
  • Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before serving.

CILANTRO CHICKEN AND SPICY THAI NOODLES



Cilantro Chicken and Spicy Thai Noodles image

Provided by Aaron McCargo Jr.

Time 50m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken thighs (about 1 pound)
3 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons minced garlic
1/4 cup cilantro leaves
2 limes, 1 zested and 2 juiced
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
1-inch chunk ginger, peeled and grated (about 1 tablespoon)
1 lime, zested and juiced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup chicken stock
Salt and freshly ground black pepper
1 tablespoon Thai green curry paste
1 tablespoon seasoned rice vinegar
3 scallions, white and green parts, chopped, for garnish
1 pound spaghetti, cooked al dente and sprayed with canola oil spray
1 carrot, shredded
1/4 cup crushed roasted peanuts

Steps:

  • For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
  • For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
  • Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

SPICY CHICKEN THAI SOUP



Spicy Chicken Thai Soup image

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1 lime, juiced
2 (14 ounce) cans coconut milk
1 red onion, sliced
½ bunch cilantro, roughly chopped
1 lime, cut into wedges, for serving
1 fresh jalapeno pepper, sliced into rings

Steps:

  • Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  • Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  • Stir in mushrooms and cook for 5 more minutes.
  • Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  • Skim off any excess oil and fat that rises to the top and discard.
  • Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
  • Remove from heat and add about 1/2 the cilantro.
  • Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g

SPICY THAI CHICKEN STIR FRY



Spicy Thai Chicken Stir Fry image

Make and share this Spicy Thai Chicken Stir Fry recipe from Food.com.

Provided by canarygirl

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 lbs boneless skinless chicken breasts
2 cloves garlic, mashed
1 onion, sliced julienne
1/4 cup chopped basil
4 green onions, sliced julienne
2 tablespoons chopped cilantro
4 tablespoons fish sauce (nuoc mam)
1/4 cup brown sugar
4 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup hoisin sauce
1 tablespoon chili-garlic sauce (this can be purchased at any asian grocery store)
salt and pepper
2 tablespoons peanut oil

Steps:

  • Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.
  • Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.
  • Heat peanut oil in large fry pan or even better, a wok.
  • Add garlic, stir fry until golden, then add onion, and fry another minute.
  • Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.
  • Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.
  • Add basil and cook about 1 more minute, until basil wilts.
  • Serve over steamed white rice.
  • I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.

Nutrition Facts : Calories 354.7, Fat 12.2, SaturatedFat 2.2, Cholesterol 91.3, Sodium 2849.6, Carbohydrate 26.4, Fiber 1.5, Sugar 20.2, Protein 34.2

THAI CHICKEN



Thai Chicken image

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.

Provided by Debora

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 4

Number Of Ingredients 11

1 cup soy sauce
8 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons hot pepper sauce
2 pounds skinless chicken thighs
1 tablespoon sesame oil
1 tablespoon brown sugar
1 onion, sliced
½ cup water
4 tablespoons crunchy peanut butter
2 tablespoons green onions, chopped

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g

SPICY THAI-STYLE CHICKEN



Spicy Thai-Style Chicken image

Make and share this Spicy Thai-Style Chicken recipe from Food.com.

Provided by katew

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon peanut oil
500 g minced chicken
3 garlic cloves, crushed
6 green shallots, chopped
1/3 cup sweet chili sauce
1 bunch bok choy, chopped
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons fresh basil, shredded

Steps:

  • Heat oil in wok, add chicken.
  • Cook, stirring, until change in colour.
  • Add garlic, shallots and chilli sauce.
  • Cook stirring until mixture is browned.
  • Add remaining ingredients stirring till bok choy is tender.
  • Serve over steamed jasmine rice.

SPICY THAI GRILLED CHICKEN



Spicy Thai Grilled Chicken image

Make and share this Spicy Thai Grilled Chicken recipe from Food.com.

Provided by JoyfulCook

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 skinless chicken breasts or 4 skinless chicken thighs, boned
2 teaspoons paprika
2 teaspoons ginger, grated
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon sambal oelek (ground chilli paste)
1 teaspoon lemon zest
1/4 cup lemon juice
1 tablespoon fresh coriander, chopped
salt
2 teaspoons oil

Steps:

  • Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
  • Cook under grill or barbecue for 3-4 minutes each side.
  • Serve with salads hot or cold and Gujarati Potatoes.

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From jocooks.com


SPICY THAI CHICKEN BROTH - AMELIA FREER
Spicy Thai Chicken Broth. GLUTEN-FREE, DAIRY-FREE. This broth provides an exquisite array of colour with a deliciously spicy kick, alongside a hefty dose of essential nutrients. serves 3-4. INGREDIENTS. 1ltr chicken stock 2 stalks of lemon grass 4 kafir lime leaves 15g ginger, peeled and thinly sliced 1 birds eye chili, sliced 1-2 tbsp fish sauce juice of 1 or 2 limes 2 poached …
From ameliafreer.com


THAI RECIPES | ALLRECIPES
Spicy Thai Basil Chicken (Pad Krapow Gai) served in a bowl with rice. Spicy Thai Basil Chicken (Pad Krapow Gai) Rating: 4.76 stars 995 . My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or …
From allrecipes.com


SPICY THAI CHICKEN WINGS - THE BEWITCHIN' KITCHEN
Preheat oven to 400F. Toss the wings in a bowl with the red pepper flakes, garlic powder, sea salt, and pepper. Transfer to a baking sheet and bake for 40 minutes. While the wings are cooking, mix together the rest of the ingredients in a bowl. Once 40 minutes have gone by, pour the Spicy Thai sauce over the chicken wings and bake for 10 more ...
From thebewitchinkitchen.com


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