Best 4 Thai Chicken And String Beans Recipes

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Indulge in the enticing flavors of Thailand with our collection of authentic Thai chicken and string beans recipes. These dishes capture the essence of Thai cuisine with their vibrant blend of sweet, sour, salty, and spicy notes. Discover the perfect balance of flavors in our Pad Prik King, a stir-fry featuring tender chicken, crisp string beans, and a flavorful sauce made with oyster sauce, soy sauce, and fish sauce.

For a healthier option, try our steamed chicken and string beans, where the natural flavors of the ingredients shine through. Enjoy the simplicity of this dish, which is enhanced with a light and refreshing dipping sauce. If you prefer a soup, our Thai chicken and string bean soup is a must-try. This comforting soup is packed with aromatic herbs and spices, making it a delightful and restorative meal.

Here are our top 4 tried and tested recipes!

QUICK THAI STRING BEANS AND CHICKEN RECIPE



Quick Thai String Beans and Chicken Recipe image

Quick Thai String Beans and Chicken Recipe: healthier, quick and easy recipe bursting with Thai flavors. It can be stored in the fridge for 2-3 days. Also learn to make homemade Thai paste

Provided by Molly Kumar

Categories     Chicken

Time 15m

Number Of Ingredients 14

1 Clove of Garlic
½ Inch Thai Ginger - you may use regular ginger too
2 Thai Chilies - you may use 1/2 tsp chili paste
1 Cube of Frozen Basil - or use 3-4 fresh Thai Basil
½ Tsp Palm Sugar - you may use Honey or Brown Sugar
1 Tsp Soy Sauce
Salt to taste
Pepper to taste
1 Chicken Breast - cut into thin strips
1/4 lb Green Beans - trimmed
2 Kefir Leaves - optional
2 Tbsp Roasted Peanuts - optional
2 Tbsp Sesame Seed Oil - for frying?
1 Tsp Sesame Seeds - for decoration

Steps:

  • Take Morter Pestle and add the 'Thai Curry Paste' ingredients in it.
  • Crush to form a rough paste.
  • In a large skillet or wok, heat oil over medium-high heat.
  • Add the 2 Kefir leaves and saute for 10 seconds. (Remove the leaves then - it's only used for flavoring).
  • Add 1 Tsp of the Thai Curry Paste and saute for 1/2 minute or until fragrant.
  • Now add the chicken strips and saute for a minute over high heat.
  • Reduce the heat to medium and continue cooking the chicken for 4 to 5 minutes or until cooked.
  • Remove the cooked chicken.
  • Add the green beans and saute for 2 minutes (lightly cooked).
  • Now, add the remaining Thai curry paste and saute for another minute over medium heat.
  • Add the cooked chicken, peanuts and stir everything evenly.
  • Saute cook for 2 more minutes and then turn off the heat.
  • Transfer to a serving bowl and serve immediately.

Nutrition Facts : Calories 230 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 200 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CHICKEN AND GREEN BEAN STIR FRY



Chicken and Green Bean Stir Fry image

This crispy sweet chili chicken and green beans stir fry is ridiculously easy and delicious!

Provided by April Boller Wright

Categories     Dinner     Lunch

Time 40m

Number Of Ingredients 11

2 lbs boneless skinless chicken thighs cut into cubes
3 tbsp cornstarch
1/4 cup vegetable oil (plus 2 tbsp or more as needed)
2 bell peppers (sliced )
1 cup steamed green beans in a bag (See notes below )
1/2 tbsp garlic cloves minced
1/4 tsp ginger ( (optional))
1 tsp garlic powder ((add more for taste) )
1 tsp crushed red pepper
1/8 tsp sesame oil
1 1/4 cup sweet chili Sauce

Steps:

  • In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and 1/2 tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
  • In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You'll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.

Nutrition Facts : Calories 616 kcal, Carbohydrate 53 g, Protein 46 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1014 mg, Fiber 4 g, Sugar 43 g, ServingSize 1 serving

PAD KRAPOW GAI (THAI BASIL CHICKEN)



Pad Krapow Gai (Thai Basil Chicken) image

As dynamic as it is speedy, this ground chicken and green bean recipe from "Night + Market" (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as "low-rent" because it's prepared with ground chicken rather than pricier slices of meat. It's piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it's inextricably linked with rice, and imparts the right amount of salinity when dispersed.

Provided by Alexa Weibel

Categories     dinner, easy, for two, quick, weeknight, poultry, main course

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 13

1/4 cup vegetable oil
1 pound ground chicken (preferably dark meat)
2 teaspoons minced garlic (from 2 cloves)
2 teaspoons granulated sugar
1 teaspoon minced fresh bird's-eye chile or other fresh chile (from 1 chile)
8 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)
1 cup loosely packed basil leaves (preferably Thai basil or holy basil)
Ground white pepper, to taste
Steamed jasmine rice, for serving
4 crispy fried eggs (optional)

Steps:

  • Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
  • Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
  • Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
  • Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

STIR FRIED STRING BEANS WITH THAI BASIL



Stir Fried String Beans With Thai Basil image

Make and share this Stir Fried String Beans With Thai Basil recipe from Food.com.

Provided by saolao

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb ground pork or 1/2 lb chicken
2 cups string beans
20 basil leaves
2 garlic cloves
2 chilies
1 tablespoon fish sauce
2 tablespoons sugar
2 tablespoons oyster sauce

Steps:

  • Cut string beans (1 inch).
  • Pound garlic and chilies with mortar and pestle.
  • heat oil in wok until hot, add garlic and chilies and stir fried for a few min until golden brown.
  • add ground pork or chicken and stir for 5 minute.
  • add string beans, fish sauce, sugar and oyster sauce and stir for 3 to 4 minute.
  • add basil leaves and stir for 1 min and serves with
  • steam rice.

Nutrition Facts : Calories 209.5, Fat 12.3, SaturatedFat 4.5, Cholesterol 40.9, Sodium 636.5, Carbohydrate 13.9, Fiber 1.9, Sugar 9.3, Protein 11.8

Tips:

  • Use fresh ingredients: Fresh chicken, string beans, and other vegetables will give your dish the best flavor.
  • Marinate the chicken: Marinating the chicken in a mixture of soy sauce, fish sauce, and other spices will help it to tenderize and absorb more flavor.
  • Cook the chicken and vegetables separately: This will help to prevent the chicken from overcooking and the vegetables from becoming mushy.
  • Use a hot wok: A hot wok will help to sear the chicken and vegetables and prevent them from sticking.
  • Stir-fry quickly: Stir-frying quickly will help to preserve the nutrients in the vegetables and prevent them from overcooking.
  • Serve immediately: Thai chicken and string beans is best served immediately after it is cooked, so that it can be enjoyed at its peak flavor.

Conclusion:

Thai chicken and string beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and healthy meal, give this recipe a try!

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