thai spice chicken recipe

Written ByJenny Smyth Posted on
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The Best thai spice chicken recipe

I’ve been making Thai Spice Chicken for years, and it’s still a favorite in our household.

The dish originated in Thailand, where it’s known as

Thai Spice Chicken Recipe

4.8 from 1734 votes

A flavorful Thai-inspired chicken dish with a blend of aromatic spices, served with a side of steamed vegetables. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Marinade

1 lb chicken breasts
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp vegetable oil
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp cayenne pepper

For the Sauce

1 cup coconut milk
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tsp red curry paste
1 tsp cornstarch

For Garnish

Fresh cilantro leaves
Sliced red chilies
Lime wedges

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2In a mixing bowl, combine soy sauce, fish sauce, vegetable oil, brown sugar, cumin, coriander, turmeric, paprika, garlic powder, ginger powder, and cayenne pepper.
3Add chicken breasts to the bowl, ensuring they are well coated in the marinade.
4Let it marinate for at least 15 minutes.
5When ready, place the chicken on a baking sheet lined with parchment paper.
6Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7The chicken should be golden brown and juices should run clear.
8While the chicken is baking, prepare the sauce.
9In a small saucepan, whisk together coconut milk, fish sauce, lime juice, brown sugar, and red curry paste over medium heat.
10Bring to a simmer, then reduce heat to low.
11In a separate small bowl, mix cornstarch with 1 tablespoon of water.
12Slowly add the cornstarch mixture to the saucepan, stirring constantly until the sauce thickens.
13Remove from heat and set aside.
14Once the chicken is done, let it rest for 5 minutes before slicing.
15Transfer the sliced chicken to a serving platter.
16Pour the prepared sauce over the chicken.
17Garnish with fresh cilantro leaves, sliced red chilies, and lime wedges.
18Serve with steamed vegetables on the side.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Skillet
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 73mg🧂Sodium: 1200mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: You can adjust the spiciness by increasing or decreasing the amount of cayenne pepper. For a healthier option, use low-sodium soy sauce and fish sauce.

Thai Spice Chicken is one of those recipes that never fails to impress whether served at home or brought along as a contribution elsewhere It works beautifully as both everyday comfort food alongside friends family gatherings alike With just 20 minutes prep time plus 15-20 minutes cooking time total active time yields deliciously flavored tender juicy meat packed full nutritional goodness what more could anyone ask for?!

❓ Frequently Asked Questions About Thai Spice Chicken

1. What kind of chicken should I use for this recipe?

You can use boneless, skinless chicken breasts or thighs for this recipe. I prefer to use thighs because they are more flavorful and stay juicy during cooking. But if you prefer a leaner option, chicken breasts will work just fine. Just be careful not to overcook them.

2. Can I make this recipe ahead of time?

Yes, you can definitely make this recipe ahead of time. I often make the chicken and vegetables separately and then combine them when I am ready to serve. This way, the vegetables stay fresh and crisp. You can store the chicken in the refrigerator for up to 3 days.

3. Can I adjust the spiciness of this dish?

Absolutely. If you prefer a milder dish, you can reduce the amount of chili peppers in the sauce. You can also omit them altogether if you prefer a non-spicy dish. Conversely, if you like it spicy, you can add more chili peppers or use a spicier variety.

4. What vegetables can I use in this dish?

You can use a variety of vegetables in this dish. I usually use bell peppers, onions, and snap peas, but you can also use broccoli, carrots, or any other vegetables you have on hand. Just make sure to cut them into bite-sized pieces so they cook evenly.

5. Can I make this dish in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot. For the slow cooker, you can cook the chicken and vegetables on low for 6-8 hours. For the Instant Pot, you can cook it on high pressure for 10-12 minutes. Just be sure to adjust the cooking time accordingly.

6. Can I freeze this dish?

Yes, you can freeze this dish. Just let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then heat it up on the stove or in the microwave.

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