Best 2 Tangy Thai Chicken Recipes
Indulge in the tantalizing flavors of Thailand with our comprehensive guide to making Tangy Thai Chicken. This dish is a harmonious blend of sweet, sour, and spicy notes that will tantalize your taste buds. We offer three variations of the recipe to cater to different dietary preferences and skill levels: a classic version, a gluten-free option, and a simplified version for beginners. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can create this mouthwatering dish. Get ready to embark on a culinary journey to Thailand and savor the vibrant flavors of Tangy Thai Chicken.
Check out the recipes below so you can choose the best recipe for yourself!
TANGY THAI CHICKEN
Make and share this Tangy Thai Chicken recipe from Food.com.
Provided by Alan Leonetti
Categories Chicken Breast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine curry paste and oil in a bowl. Stir until paste is softened.
- Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
- Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
- Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
- The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
- Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.
Nutrition Facts : Calories 163, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 247.9, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 27.6
TANGY THAI CHICKEN
Categories Chicken Grill/Barbecue
Number Of Ingredients 6
Steps:
- 1. Combine curry past and oil in a bowl. Stir until the past is softened. Mix in 3/4 of coconut milk. Add more curry paste and salt until it tastes tangy. 2. Place chicken in a plastic bag with the mix, toss, and marinate in fridge for 20 minutes. 3. Grill. Serve with chopped peanuts, herbs as garnish.
Tips:
- Use a variety of vegetables: This recipe calls for carrots, bell peppers, and onions, but you can also add other vegetables like broccoli, snap peas, or zucchini.
- Make sure the chicken is cooked through: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). You can check the temperature with a meat thermometer.
- Use a good quality peanut butter: The peanut butter is a key ingredient in this recipe, so it's important to use a good quality brand. Look for a peanut butter that is made with 100% peanuts and no added sugar or oil.
- Adjust the spiciness to your liking: This recipe calls for one teaspoon of red pepper flakes, but you can adjust the amount to suit your taste. If you don't like spicy food, you can omit the red pepper flakes altogether.
- Serve with rice or noodles: This dish is traditionally served with rice or noodles. You can use white rice, brown rice, or even quinoa.
Conclusion:
Tangy Thai chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The combination of sweet, sour, and savory flavors is sure to please everyone at the table.
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