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

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

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

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.

Directions

  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

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.

Medium-Bodied White Wine

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

Reviews for Thai Restaurant Chicken

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 29, 2013

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?

MY REVIEW
Reviewed Feb. 5, 2012

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

MY REVIEW
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.

MY REVIEW
Reviewed Nov. 2, 2010

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

MY REVIEW
Reviewed Jul. 12, 2010

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

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