Thai Restaurant Chicken Recipe
Thai Restaurant Chicken Recipe photo by Taste of Home
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Thai Restaurant Chicken Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 359 calories, 8g fat (2g saturated fat), 63mg cholesterol, 704mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.


  1. 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.
  2. In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  3. 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.
  4. 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.
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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schamberlain User ID: 8299832 249705
Reviewed Jun. 22, 2016

"Yummy! I added red curry paste, only thing i changed. It was so good my husband actually licked his plate."

jmkasprak User ID: 2880256 225739
Reviewed May. 1, 2015

"By the time I got done "tweaking" the recipe, it was delicious. However, as written, it written it was quite bland and boring. I added a coconut milk, snow peas, red curry paste and lime juice."

Halee2003 User ID: 7213920 218954
Reviewed Jan. 27, 2015

"Where do u find red curry paste?"

JacquelineNancee User ID: 6365056 159255
Reviewed Oct. 29, 2013

"Just making this now and wonder when the sesame oil is to be added...also recipe says divided? question is where do you divide it?"

msdaisey User ID: 1222542 159253
Reviewed Feb. 5, 2012

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

Susie77 User ID: 98373 180681
Reviewed Dec. 15, 2010

"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."

jfridgen1 User ID: 5476872 95871
Reviewed Nov. 2, 2010

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

mehalv User ID: 4612167 180680
Reviewed Jul. 12, 2010

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

mtbike40 User ID: 3334594 210248
Reviewed May. 31, 2010

"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."

kaytejom User ID: 3419265 108409
Reviewed Jan. 12, 2010

"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."

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