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Thai Restaurant Chicken Recipe

Thai Restaurant Chicken Recipe photo by Taste of Home

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This dish is great because you can add any additional veggies you like, making it your own Thai specialty! —Trisha Kruse, Eagle, Idaho

This recipe is:

Healthy

Quick

Diabetic Friendly

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Thai Restaurant Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons reduced-fat peanut butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons sesame oil, divided
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 cups hot cooked rice

Directions

In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 cup stir-fry with 1/2 cup rice equals 359 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 704 mg sodium, 40 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Thai Restaurant Chicken in Healthy Cooking December/January 2009, p61

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Thai Restaurant Chicken

Thai Restaurant Chicken

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(1-10) of 12 reviews

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Reviewed on Feb. 05, 2012 by msdaisey

so good,my only problem was portion control! yummy!

Reviewed on Dec. 15, 2010 by Susie77

Nice starter recipe for a person new to Thai cooking (that would be me). I added some curry, deleted the peppers and substituted carrot shreds and bean sprouts (raw, but did stir fry them first). I felt it needed a bit more zip so also added a touch of black pepper. Nice recipe, will make again.

Reviewed on Nov. 02, 2010 by jfridgen1

Good and fairly easy to make. I added cilantro and a little Thai Red Curry Paste for added zip.

Reviewed on Jul. 12, 2010 by mehalv

This was great. I added red pepper flakes and broccoli to the recipe. Will make again for sure!

Reviewed on May. 31, 2010 by mtbike40

I am sorry but if this is the kind of dish you get in a Thai restaurant in your area, you are missing out. I did not think it had much flavor and it was not a very traditional Thai style at all.

Reviewed on Jan. 12, 2010 by kaytejom

This is one of my top 5 meals now. Great flavors together. If you love red peppers add a 2nd to the recipe. Wonderful recipe.

Reviewed on Oct. 03, 2009 by MicheleGH

Delicious! There were lots of "yums" on the first bite! This recipe is "a keeper."

Reviewed on Sep. 12, 2009 by sbuffman

Wonderful flavor and so easy to make. We loved it!!

Reviewed on Aug. 03, 2009 by kimaesha

Yeah thats right, I use that link before me and my family have a great time in that restaurant. Guys try this! gilbert thai restaurant

Reviewed on Aug. 03, 2009 by jeffreyfrog

Hello, I just want to share this website tempe thai restaurant its really really sweet food for couples and for families and friends. Try it! I eat there before with my wife it so delicious. Good day.

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