Spicy Thai Chicken
Transport your taste buds to the vibrant streets of Thailand with this irresistible Spicy Thai Chicken recipe. Packed with tender chicken strips, aromatic garlic, and the fiery kick of red chili peppers, this dish is a bold celebration of sweet, savory, and spicy flavors. A rich coconut milk sauce infused with soy sauce, fish sauce, lime juice, and brown sugar brings a luscious balance to the heat, while fresh Thai basil leaves lend a fragrant touch. Perfectly paired with fluffy jasmine rice, this quick and easy Thai-inspired dish comes together in just 35 minutes, making it ideal for busy weeknights or a crowd-pleasing dinner. Whether you're a spice lover or simply craving authentic Thai cuisine, this Spicy Thai Chicken will delight your palate and satisfy your cravings.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 pieces red chili peppers, finely sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 0.5 cup Thai basil leaves
- 1 cup coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions, finely sliced
- 4 cups cooked jasmine rice
Instructions
Slice the chicken breasts into thin strips and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and sliced red chili peppers to the skillet, and sauté for 1-2 minutes until fragrant.
Add the chicken strips to the skillet, cooking for 4-5 minutes until they are browned and cooked through.
In a small bowl, mix the soy sauce, fish sauce, lime juice, and brown sugar. Stir until the sugar dissolves.
Lower the heat to medium, and pour the sauce mixture over the chicken. Stir to coat the chicken evenly.
Add the coconut milk to the skillet, stirring well. Simmer for 5 minutes to allow the flavors to meld together.
In a separate small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the skillet and stir until the sauce thickens, about 1-2 minutes.
Turn off the heat and stir in the Thai basil leaves until wilted.
Garnish the dish with sliced green onions and serve over hot, cooked jasmine rice.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 34.1 g | ||
| Protein | 249.6 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
