Best 5 Thai Style Chicken Chili Recipes

THAI CHILI CHICKEN

Steps:

• Mix the Sauce ingredients in a small bowl and set aside.
• Heat up a wok with cooking oil and add garlic until aromatic.
• Add in the chicken and stir-fry for a couple of minutes, add the bamboo shoots, chili, and mint leaves and stir fry until the chicken is cooked.
• Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.

THAI-STYLE CHICKEN CHILI

Steps:

• In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more., Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Add edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach wilts. Remove from heat; top with cilantro and peanuts.

THAI PEANUT CHICKEN CHILI

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook in batches, if necessary, until nicely browned, 5 to 7 minutes.
• At the same time, heat a small amount of water to boiling in a small saucepan. Add carrots and boil until just starting to get tender, about 2 minutes. Drain.
• Heat olive oil in a large pot over medium-high heat; stir in onion, white parts of scallions, garlic, and ginger. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Meanwhile, combine coconut milk, peanut butter, 1/4 cup water, Sriracha, lime juice, and salt in a small saucepan over medium-low heat. Cook, stirring often, until peanut butter is melted and mixture is smooth.
• Add cooked chicken, carrots, and peanut sauce to the onion mixture. Stir in beans, scallion greens, and basil until well mixed.
• Simmer over low heat, stirring often, until well blended and heated through, 30 to 40 minutes. The sauce should be a little thin as it cooks; if not, add water until desired consistency.

THAI CHICKEN CHILI

Steps:

• In a large dutch oven, heat the olive oil over medium heat, then add the onions, garlic, both peppers and the chilis.
• Cook for 8-10 minutes, stirring until softened.
• Push the onion and peppers over to one side of the pot and then add in the ground chicken to brown.
• Once the chicken is browned through, stir together with the peppers and onions.
• Add the cumin, chili powder and salt then stir to combine.
• Pour in the beer to deglaze the pot, scraping up the bottom as you stir.
• Next pour in the chicken broth, Worcestershire sauce, soy sauce, sriracha and oyster sauce then stir.
• Stir in the peanut butter until it's completely mixed into the chili.
• Add the beans in, stir and let simmer uncovered for 45 minutes to an hour.

BARBEQUED THAI STYLE CHICKEN

Steps:

• Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
• Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.