Thai Restaurant Chicken Recipe
- 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
- 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.
1 each: 359 calories, 8g fat (2g saturated fat), 63mg cholesterol, 704mg sodium, 40g carbohydrate (8g sugars, 2g fiber), 31g protein Diabetic Exchanges:2 starch, 3 lean meat, 1 vegetable, 1 fat
Reviews for Thai Restaurant Chicken
"Yummy! I added red curry paste, only thing i changed. It was so good my husband actually licked his plate."
"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."
"Where do u find red curry paste?"
"Just making this now and wonder when the sesame oil is to be added...also recipe says divided?...my question is where do you divide it?"
"so good,my only problem was portion control! yummy!"
"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."
"Good and fairly easy to make. I added cilantro and a little Thai Red Curry Paste for added zip."
"This was great. I added red pepper flakes and broccoli to the recipe. Will make again for sure!"
"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."
"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."
"Delicious! There were lots of "yums" on the first bite! This recipe is "a keeper.""
"Wonderful flavor and so easy to make. We loved it!!"
" 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"
"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.
"Re: Thai Restaurant ChickenMy wife and I ate this chicken and it was yummy. The recipe was easy to follow."
"This was great! My husband made his own version of yum yum sauce and he said it satisfied his Japenese (very high fat) craving."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer