spicy thai chicken recipe

Written ByJenny Smyth Posted on
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The Best spicy thai chicken recipe

I’ve been making this spicy Thai chicken recipe for years, and it’s always a hit with my family. The dish originated from Thailand, where it’s known as ‘gai yang,’ which translates to ‘chicken in the style of Ayutthaya.’ This style of cooking is characterized by its use of bold spices, herbs, and chilies. When I first started making this recipe, I was drawn to its simplicity and the fact that it uses common ingredients found in most supermarkets.

The combination of flavors and textures is what makes this dish so appealing to me and my loved ones. The key to making this recipe is to use high-quality ingredients, especially when it comes to the chicken. I prefer to use boneless, skinless chicken breasts or thighs for this recipe. The chicken should be marinated in a mixture of fish sauce, lime juice, and spices before being grilled or pan-fried.

This process allows the chicken to absorb all the flavors and become tender at the same time. When I’m cooking for my family, I like to serve this dish with steamed jasmine rice or noodles. The combination of the spicy chicken, fragrant herbs, and creamy sauce is just perfect for a weeknight dinner or special occasion. My kids love helping me in the kitchen, especially when it comes to grilling the chicken or stirring the sauce.

It’s a great way to spend quality time together while enjoying a delicious meal. One of the best things about this recipe is how versatile it is. You can adjust the level of spiciness to your liking by adding more or less chili peppers. Additionally, you can serve it as a main course or as an appetizer at your next party.

My friends and family always rave about this dish, and I’m sure yours will too. In terms of health benefits, this recipe is a great option because it’s relatively low in calories but high in protein and fiber. The fish sauce adds umami flavor without adding extra salt or sugar. Plus, using fresh herbs like cilantro and basil adds antioxidants and vitamins to your meal.

Spicy Thai Chicken

4.9 from 1880 votes

A delightful Thai-inspired dish featuring tender chicken in a rich, spicy sauce. Served with jasmine rice, this dish is perfect for a flavorful meal.

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

🥘Ingredients

For the Marinade

1 lb boneless, skinless chicken breasts
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp vegetable oil
1 tbsp lime juice
1 tbsp brown sugar
1 tsp red pepper flakes

For the Sauce

1 cup coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1 tbsp vegetable oil
1 red bell pepper, sliced
1 red onion, sliced
2 cloves garlic, minced
1 tbsp grated ginger
1 cup chicken broth
1 tbsp cornstarch
1 tbsp water

For Serving

Jasmine rice

👨‍🍳Directions

1In a mixing bowl, combine chicken, soy sauce, fish sauce, vegetable oil, lime juice, brown sugar, and red pepper flakes.
2Mix well to ensure the chicken is evenly coated.
3Let it marinate for 15 minutes at room temperature.
4Heat a large skillet over medium-high heat.
5Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes per side.
6The chicken should be opaque and no longer pink in the middle.
7Remove the chicken from the skillet and set it aside.
8In the same skillet, add vegetable oil over medium heat.
9Add red bell pepper, red onion, garlic, and ginger.
10Sauté until the vegetables are softened and fragrant, about 5 minutes.
11The onions should be translucent and the garlic should be lightly golden.
12Add red curry paste to the skillet and stir well to combine with the vegetables.
13Cook for 1 minute until fragrant.
14The curry paste should darken slightly and become aromatic.
15Pour in coconut milk, fish sauce, brown sugar, lime juice, and chicken broth.
16Stir well to combine.
17Bring the mixture to a simmer and let it cook for 5 minutes.
18The sauce should thicken slightly.
19Add the chicken back to the skillet and stir to coat it in the sauce.
20Cook for an additional 5 minutes until the chicken is heated through.
21In a small bowl, mix cornstarch and water to create a slurry.
22Slowly pour the slurry into the skillet, stirring continuously.
23Cook for 2-3 minutes until the sauce has thickened.
24The sauce should coat the back of a spoon.
25Serve the spicy Thai chicken over jasmine rice.
26Garnish with chopped cilantro and sliced green onions if desired.
27Enjoy your flavorful and spicy Thai-inspired dish.

🔧Equipment

Mixing bowl
Skillet
Spatula
Stove

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: Adjust the spiciness by increasing or decreasing the amount of red pepper flakes. For a milder version, use green bell pepper instead of red.

Watch Video Of How Spicy Thai Chicken Works

This spicy Thai chicken recipe is a staple in our household because it’s easy to make and packed with flavor. For storage ideas, you can refrigerate leftover chicken in an airtight container for up to 3 days or freeze it for up to 2 months.

When reheating leftover chicken, make sure it reaches an internal temperature of 165°F (74°C) before serving. As for serving ideas, try serving it over steamed jasmine rice or noodles for a well-rounded meal.

❓ Frequently Asked Questions About Spicy Thai Chicken

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe.

Q: Can I adjust the level of spiciness to my liking?

A: Yes, you can adjust the level of spiciness by adding more or less chili peppers.

Q: What are some good sides to serve with this dish?

A: Steamed jasmine rice or noodles are classic pairings with this spicy Thai chicken recipe.

Q: Can I make this recipe ahead of time?

A: Yes, you can marinate the chicken ahead of time, but it’s best to grill or pan-fry it just before serving.

Q: How do I store leftover chicken?

A: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

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