20 Delicious Thai Chicken Dishes You Need to Try

Thai chicken main dishes are a delightful celebration of vibrant flavors and aromatic spices that define Thai cuisine. Each dish brings together fresh ingredients and bold seasonings, offering a delicious plate that satisfies both the senses and the appetite.

From classic favorites to modern twists, there’s something for everyone to enjoy in this rich culinary tradition.

Massaman Chicken Curry

Massaman Chicken Curry is a delightful dish that blends tender chicken with a rich and creamy coconut sauce. This curry is mildly spiced, featuring flavors of cinnamon, cardamom, and tamarind, making it a comforting choice for any meal. Even if you’re new to cooking, this recipe is simple enough to master without much fuss.

The combination of tender chicken and soft vegetables, like potatoes and peanuts, creates a satisfying texture that pairs perfectly with steamed rice. It’s a fantastic way to enjoy a taste of Thailand right at home!

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tablespoons Massaman curry paste
• 1 large potato, diced
• 1 cup peanuts, roasted
• 1 tablespoon tamarind paste
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish
• Steamed rice, for serving

Instructions

1. Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides.
2. Add the Curry Paste: Stir in the Massaman curry paste and cook for about 2 minutes until fragrant.
3. Add Coconut Milk: Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
4. Incorporate Vegetables: Add the diced potato, peanuts, tamarind paste, and brown sugar. Cook for 20-25 minutes, until the potatoes are tender.
5. Serve: Ladle the curry into bowls, garnish with fresh cilantro, and serve alongside steamed rice.

Lemongrass Chicken Skewers

Lemongrass Chicken Skewers are a delightful dish that brings a taste of Thailand right to your kitchen. The marinated chicken is infused with bright, citrusy flavors from lemongrass, making each bite refreshing and delicious. It’s an easy recipe, perfect for quick weeknight dinners or casual get-togethers with friends.

This dish is not just tasty; it’s also a fun way to enjoy grilled meals. Paired with a tangy dipping sauce, these skewers are sure to impress. Grill them outdoors or cook them on a stovetop grill for a satisfying meal that’s light yet satisfying.

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• Juice of 1 lime
• Wooden skewers, soaked in water

Instructions

1. Prepare the Marinade: In a bowl, mix chopped lemongrass, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, and lime juice.
2. Marinate the Chicken: Add the chicken pieces to the marinade. Mix well, cover, and let it sit in the fridge for at least 30 minutes.
3. Skewer the Chicken: Thread the marinated chicken onto the soaked wooden skewers.
4. Grill: Preheat the grill to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
5. Serve: Serve the skewers hot with your favorite dipping sauce and enjoy!

Spicy Chicken Salad (Som Tam Gai)

Spicy Chicken Salad, or Som Tam Gai, is a delightful Thai dish that brings together the crunch of fresh vegetables and the tenderness of grilled chicken. This salad is known for its zesty flavors, combining spicy, sweet, and tangy notes that make each bite refreshing and satisfying. Perfect for a quick meal or as a side dish, it’s easy to whip up and great for sharing with friends.

With bright veggies like carrots and bell peppers, along with a burst of lime juice, this dish is both healthy and vibrant. It’s a fantastic choice for anyone looking to enjoy a burst of Thai flavor without spending hours in the kitchen.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups green papaya, julienned
• 1 cup carrots, julienned
• 1 cup red bell pepper, sliced
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2-3 Thai bird chilies, sliced (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed

Instructions

1. In a large bowl, combine the shredded chicken, green papaya, carrots, and red bell pepper.
2. In a separate bowl, whisk together the lime juice, fish sauce, sugar, and sliced chilies to create the dressing.
3. Pour the dressing over the salad mixture and toss until everything is well combined.
4. Add the chopped cilantro and crushed peanuts, mixing gently.
5. Serve immediately, garnished with extra herbs or peanuts if desired.

Thai Red Curry Chicken with Eggplant

Thai Red Curry Chicken with Eggplant is a delightful dish that brings a burst of flavors right to your table. The creamy coconut milk pairs perfectly with the rich red curry paste, creating a warm and inviting sauce that envelops tender chicken pieces and vibrant eggplant. This dish is not only enjoyable but also simple to prepare, making it a great option for weeknight dinners.

With a balance of sweet and savory notes, along with a hint of spice, this recipe is sure to please even the pickiest eaters. Serve it over rice for a complete meal that’s both satisfying and delicious.

Ingredients

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 1 medium eggplant, diced
• 1 can (14 oz) coconut milk
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Fresh basil leaves for garnish
• Cooked jasmine rice, for serving

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
2. Add the chicken pieces and cook until they are no longer pink.
3. Stir in the red curry paste and cook for another minute, mixing well with the chicken.
4. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
5. Add the diced eggplant and cook for about 10-15 minutes, until the eggplant is tender and the sauce has thickened slightly.
6. Serve hot over jasmine rice, garnished with fresh basil leaves.

Pad Thai with Chicken and Peanuts

Pad Thai with Chicken and Peanuts is a deliciously balanced dish that features tender chicken, crunchy peanuts, and a savory sauce that brings everything together. The combination of flavors—from tangy lime to rich soy sauce—makes this meal a favorite for many. Plus, it’s relatively simple to whip up, making it a great choice for a weeknight dinner.

This dish is not only satisfying but also offers a great way to incorporate fresh ingredients and flavors into your cooking. With its mix of textures and tastes, Pad Thai is sure to please everyone at the table. Try making it yourself with this easy recipe!

Ingredients

• 8 oz rice noodles
• 1 cup cooked chicken, shredded
• 1/4 cup peanuts, chopped
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon tamarind paste
• 1 lime, cut into wedges
• 1/4 cup cilantro, chopped
• 1/2 cup bean sprouts
• Green onions, sliced, for garnish

Instructions

1. Cook the Noodles: Soak the rice noodles in warm water for about 30 minutes, or until softened. Drain and set aside.
2. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and sauté for about 30 seconds.
3. Scramble the Eggs: Push the garlic to one side of the pan and pour in the beaten eggs. Scramble until just set, then mix with the garlic.
4. Add Chicken and Noodles: Add the shredded chicken and softened noodles to the skillet. Pour in the soy sauce, fish sauce, and tamarind paste, tossing everything together until well combined.
5. Finish with Peanuts and Veggies: Stir in the chopped peanuts, bean sprouts, and cilantro, cooking for another 2 minutes. Serve hot with lime wedges and sliced green onions on top.

Green Curry Chicken with Bamboo Shoots

Green Curry Chicken with Bamboo Shoots is a delightful dish that bursts with flavor and warmth. The creamy coconut milk blends perfectly with the aromatic green curry paste, delivering a balance of spice that’s both rich and satisfying. The addition of bamboo shoots adds a unique crunch that complements the tender chicken beautifully.

This dish is simple to make, making it a great option for weeknight dinners or special occasions. Serve it with steamed jasmine rice to soak up the delicious sauce, and you’ll have a meal that everyone will love.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 3 tablespoons green curry paste
• 1 cup bamboo shoots, drained
• 1 bell pepper, sliced
• 1 cup Thai basil leaves
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon lime juice
• Steamed jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and sauté for about 1 minute until fragrant.
2. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
3. Pour in the coconut milk, then stir in the bamboo shoots and bell pepper. Bring the mixture to a simmer.
4. Add the fish sauce and lime juice, mixing well. Let it simmer for 10 minutes until the chicken is cooked through and the flavors meld.
5. Remove from heat and stir in the Thai basil leaves just before serving.
6. Serve hot over steamed jasmine rice.

Coconut Chicken Soup (Tom Kha Gai)

Coconut Chicken Soup, known as Tom Kha Gai, is a delightful blend of creamy coconut milk and aromatic spices. This dish offers a comforting balance between savory and slightly tangy flavors, making it a favorite among Thai cuisine lovers. The use of fresh herbs and spices adds a wonderful depth, while the tender chicken provides a satisfying protein source. Plus, it’s pretty simple to whip up, perfect for a weeknight dinner or a cozy gathering.

This soup warms the soul with its rich taste and fragrant aroma. It’s a great way to enjoy a taste of Thailand without any fuss. With just a few ingredients, you can create a dish that feels special and homemade. Let’s dive into the recipe!

Ingredients

• 1 pound boneless chicken breast, sliced
• 4 cups coconut milk
• 2 cups chicken broth
• 1 stalk lemongrass, smashed and cut into pieces
• 3-4 slices of galangal (or ginger if unavailable)
• 3-4 kaffir lime leaves
• 200 grams mushrooms, sliced
• 2-3 Thai chilies, smashed (adjust to taste)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. In a pot, combine coconut milk and chicken broth. Add lemongrass, galangal, and kaffir lime leaves. Bring to a gentle simmer.
2. Once simmering, add the sliced chicken. Cook until the chicken is tender and cooked through, about 10 minutes.
3. Add the mushrooms and Thai chilies, letting them cook for another 5 minutes.
4. Stir in fish sauce and lime juice. Taste and adjust seasoning if needed.
5. Serve hot, garnished with cilantro leaves and lime wedges on the side.

Thai Basil Chicken Stir-Fry

Thai Basil Chicken Stir-Fry is a vibrant dish that combines juicy chicken pieces with colorful vegetables, all tossed in a savory sauce. The fresh basil adds a peppery kick, making each bite bursting with flavor. This recipe is not only delicious, but it’s also quick and easy, perfect for a weeknight meal.

The combination of sweet, spicy, and savory flavors creates a satisfying meal that pairs wonderfully with steamed rice. Whether you’re a fan of Thai cuisine or trying it for the first time, this stir-fry is sure to impress!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 bell pepper, sliced
• 1 carrot, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
3. Stir in the garlic and cook for an additional minute.
4. Add the bell pepper and carrot, cooking until the vegetables are tender-crisp, about 3-4 minutes.
5. In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Pour this mixture over the chicken and vegetables, stirring to combine.
6. Remove from heat and stir in the fresh basil leaves until they wilt.
7. Serve hot over jasmine rice.

Crispy Thai Chicken Wings

These Crispy Thai Chicken Wings are a delightful blend of sweet, spicy, and savory flavors that will elevate any meal. Each bite delivers a satisfying crunch, paired with a sticky glaze that adds a burst of flavor. They’re surprisingly simple to prepare, making them perfect for weeknight dinners or gathering with friends.

With just a few ingredients and minimal prep time, you’ll be enjoying these wings in no time. They’re great for serving as an appetizer or a main dish, and you can easily customize the heat level to suit your taste. Get ready to impress your guests with this delicious recipe!

Ingredients

• 2 pounds chicken wings
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon red chili flakes (optional)
• 1 tablespoon sesame oil
• Sesame seeds and chopped cilantro for garnish

Instructions

1. Marinate the Wings: In a large bowl, combine soy sauce, fish sauce, honey, garlic, ginger, and red chili flakes. Add the chicken wings and mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
2. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Bake the Wings: Arrange the marinated wings on the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until the wings are golden and crispy.
4. Glaze and Garnish: In the last 5 minutes of baking, brush the wings with sesame oil. Once done, remove from the oven and garnish with sesame seeds and chopped cilantro before serving.

Thai Chicken Fried Rice

Thai Chicken Fried Rice is a delightful blend of flavors and textures that comes together in a quick and simple dish. The combination of tender chicken, vibrant vegetables, and perfectly cooked rice truly brings the taste of Thailand right to your kitchen. This recipe is not only easy to follow but also adaptable to whatever ingredients you have on hand.

Each bite offers a delicious balance of savory and slightly sweet notes, especially when accented with soy sauce and a sprinkle of fresh herbs. Perfect for a weeknight dinner or a fun meal prep option, this dish promises satisfaction without the fuss.

Ingredients

• 2 cups cooked jasmine rice
• 1 cup chicken breast, diced
• 2 tablespoons vegetable oil
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 eggs
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions

1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes.
2. Add the mixed vegetables and stir-fry for another 3-4 minutes until they are tender.
3. Push the chicken and vegetables to one side of the pan. Crack the eggs into the empty side and scramble until fully cooked.
4. Add the cooked rice to the pan along with the soy sauce, oyster sauce, and sesame oil. Stir everything together and fry for an additional 3-5 minutes until heated through.
5. Season with salt, pepper, and chopped green onions before serving.

Garlic Pepper Chicken

Garlic Pepper Chicken is a beloved Thai dish known for its bold flavors and simple preparation. The combination of garlic and black pepper creates a savory profile that perfectly complements tender chicken. This dish is not only tasty but also quick to whip up on a busy weeknight, making it a great choice for anyone looking to enjoy a homemade Thai meal without a lot of fuss.

The freshness of the ingredients really shines through, especially when paired with a side of jasmine rice or steamed vegetables. This recipe is all about bringing together the right elements for a satisfying meal that’s sure to please the whole family.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 4 cloves garlic, minced
• 1 tablespoon black pepper
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 bell pepper, sliced
• 1 cup green beans, trimmed
• 1 tablespoon lime juice
• Cooked jasmine rice, for serving

Instructions

1. Marinate the Chicken: In a bowl, combine chicken pieces, minced garlic, black pepper, soy sauce, and oyster sauce. Let it marinate for about 15 minutes.
2. Heat the Oil: In a large pan or wok, heat vegetable oil over medium-high heat.
3. Cook the Chicken: Add the marinated chicken to the pan and stir-fry for about 5-7 minutes until cooked through.
4. Add the Vegetables: Toss in sliced bell pepper and green beans, cooking for an additional 3-4 minutes until the veggies are tender but still crisp.
5. Finish and Serve: Drizzle with lime juice, stir well, and serve hot over jasmine rice.

Chicken Satay with Peanut Sauce

Chicken Satay is a delightful dish that brings vibrant Thai flavors to your table. Tender pieces of chicken are marinated in a blend of spices and grilled to perfection, resulting in juicy skewers that are bursting with flavor. The highlight of this dish is the creamy peanut sauce, which adds a rich, nutty taste that complements the chicken beautifully.

This recipe is simple to make and perfect for gatherings or a cozy night in. With only a few ingredients, you can whip up this delicious meal that will impress your family and friends without spending hours in the kitchen.

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 8 bamboo skewers, soaked in water

Instructions

1. Marinate the Chicken: In a large bowl, mix together soy sauce, brown sugar, lime juice, garlic, coriander, cumin, and turmeric. Add chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
2. Prepare the Skewers: Preheat your grill or grill pan over medium heat. Thread the marinated chicken pieces onto the soaked skewers.
3. Grill the Skewers: Place skewers on the grill and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
4. Make the Peanut Sauce: In a small bowl, whisk together 1/2 cup peanut butter, 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon lime juice, and chili paste to taste until smooth.
5. Serve: Arrange the chicken skewers on a platter with peanut sauce on the side for dipping. Enjoy!

Chicken Panang Curry

Chicken Panang Curry is a delicious Thai dish characterized by its rich and creamy coconut milk base mixed with aromatic herbs and spices. The flavor profile is a beautiful balance of savory, sweet, and slightly spicy, making it a favorite among many. This recipe is simple to prepare, allowing you to enjoy an authentic Thai meal right at home without too much fuss.

The creamy texture of the curry pairs perfectly with jasmine rice, creating a comforting dish that warms you up. Whether you’re a seasoned chef or just starting out, this recipe is straightforward and sure to impress your family and friends.

Ingredients

• 1 pound chicken breast, sliced
• 2 tablespoons Panang curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 1/2 cup bell peppers, sliced
• Fresh basil leaves for garnish
• Jasmine rice for serving

Instructions

1. Start by cooking the jasmine rice according to package instructions. Set aside.
2. In a large skillet over medium heat, add the Panang curry paste and cook for about 1 minute until fragrant.
3. Add the sliced chicken to the skillet and stir until the chicken is coated with the curry paste.
4. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir well to combine.
5. Let the curry simmer for 10-15 minutes or until the chicken is cooked through and the sauce thickens slightly.
6. Add the bell peppers in the last few minutes of cooking for a bit of crunch.
7. Serve the Chicken Panang Curry over the cooked jasmine rice and garnish with fresh basil leaves.

Thai Chicken Noodle Soup

This Thai Chicken Noodle Soup is a warm, comforting dish that’s both easy to make and bursting with flavor. The combination of tender chicken, rich broth, and vibrant herbs creates a delightful experience for your taste buds. It’s perfect for a cozy dinner or when you need a little pick-me-up.

With a balance of savory and spicy notes, this soup offers a taste of Thailand right in your kitchen. Plus, it’s a one-pot meal that comes together quickly, making it an ideal choice for busy weeknights.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless chicken breast, cut into bite-sized pieces
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 8 ounces rice noodles
• 1 cup fresh vegetables (like bell peppers, carrots, and green beans)
• 1 cup fresh cilantro, chopped
• Juice of 1 lime
• Sliced green onions for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned, about 5 minutes.
2. Stir in the chicken broth, coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a boil.
3. Add the rice noodles and fresh vegetables to the pot and simmer for about 5-7 minutes, or until the noodles are cooked and the veggies are tender.
4. Remove from heat and stir in the chopped cilantro and lime juice.
5. Serve hot, garnished with sliced green onions and additional cilantro, if desired.

Larb Gai (Thai Chicken Salad)

Larb Gai is a vibrant Thai chicken salad that packs a punch of flavor. It combines minced chicken, fresh herbs, and a tangy dressing, creating a dish that’s both refreshing and satisfying. The mix of savory, spicy, and citrusy notes makes it a delightful addition to any meal.

This dish is quite simple to prepare, making it perfect for a quick weeknight dinner or a light lunch. Plus, it’s typically served with lettuce leaves, allowing you to enjoy it as a wrap or a salad, which adds a fun touch to your dining experience.

Ingredients

• 1 lb ground chicken
• 1 tablespoon vegetable oil
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 small red onion, finely chopped
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup cilantro leaves, chopped
• 1/2 cup green onions, chopped
• Lettuce leaves for serving

Instructions

1. Heat the vegetable oil in a skillet over medium heat. Add the ground chicken and cook until fully cooked, breaking it up with a spatula.
2. Once the chicken is cooked, remove it from heat and let it cool slightly.
3. In a bowl, combine the fish sauce, lime juice, and chili powder. Add the cooked chicken, red onion, mint, cilantro, and green onions. Toss everything together until well mixed.
4. Serve the chicken mixture on lettuce leaves, allowing everyone to wrap it up and enjoy!

Chicken and Pineapple Stir-Fry

Chicken and Pineapple Stir-Fry is a vibrant dish that mixes tender chicken pieces with sweet pineapple and colorful peppers. The combination of savory and sweet flavors creates a delightful taste that’s both refreshing and satisfying. Plus, it’s a quick meal that’s simple to whip up, making it perfect for busy weeknights.

This recipe is not just easy; it’s also a fun way to incorporate healthy ingredients into your meals. The juicy pineapple pairs beautifully with the crunchy bell peppers, and the chicken adds protein to keep you full. Let’s get cooking!

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 cups fresh pineapple, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
2. Add the chicken pieces to the pan. Cook until they are browned and cooked through, about 5-7 minutes. Season with salt and pepper.
3. Stir in the sliced bell peppers and pineapple, cooking for another 3-4 minutes until the peppers are tender yet crisp.
4. Pour in the soy sauce and oyster sauce. Mix well to coat all the ingredients. Cook for another 2 minutes.
5. Remove from heat and serve hot, ideally over steamed rice or noodles.

Thai Chicken Tacos with Mango Salsa

Thai Chicken Tacos with Mango Salsa offer a delightful twist on traditional tacos. The juicy chicken is marinated in a blend of Thai spices, giving it a burst of flavor that pairs perfectly with the sweet and tangy mango salsa. This dish is not only delicious but also simple to prepare, making it ideal for a quick weeknight dinner or a casual get-together with friends.

The combination of tender chicken, fresh mango, and fragrant herbs creates a refreshing and satisfying meal. Each bite is a symphony of flavors that transport you straight to the vibrant streets of Thailand. Perfect for taco lovers and Thai cuisine fans alike, these tacos are sure to become a new favorite!

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon red curry paste
• 8 small tortillas
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Marinate the Chicken: In a bowl, combine soy sauce, fish sauce, lime juice, and red curry paste. Add chicken thighs and marinate for at least 30 minutes.
2. Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
3. Prepare the Mango Salsa: In a bowl, mix the diced mango, red onion, and cilantro. Season with salt and pepper to taste.
4. Assemble the Tacos: Warm the tortillas in a dry skillet. Layer the sliced chicken on each tortilla and top with mango salsa. Serve with lime wedges on the side.

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps are a fresh and tasty dish that’s perfect for a light meal or appetizer. They combine seasoned ground chicken with crunchy vegetables, wrapped in crisp lettuce leaves. The flavors are a delightful mix of savory, sweet, and a hint of spice, giving your taste buds a treat. Plus, they’re simple to prepare, making them an excellent choice for busy weeknights or casual gatherings.

This recipe allows you to customize your wraps with your favorite toppings, like crushed peanuts or herbs, and serves well with a tangy dipping sauce. It’s a fun and interactive way to enjoy a meal, as everyone can assemble their wraps just the way they like them!

Ingredients

• 1 pound ground chicken
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 1 cup chopped green onions
• 1/2 cup chopped peanuts
• 1 head of butter lettuce or iceberg lettuce
• Fresh cilantro for garnish
• Chili sauce for serving

Instructions

1. In a skillet over medium heat, cook ground chicken until browned, breaking it apart as it cooks.
2. Add soy sauce, fish sauce, brown sugar, garlic, and ginger. Stir well and cook for another 2-3 minutes.
3. Mix in diced bell pepper, shredded carrots, and green onions. Cook for another 2-3 minutes until the vegetables are tender.
4. Remove from heat and stir in chopped peanuts.
5. To serve, spoon the chicken mixture into individual lettuce leaves. Garnish with fresh cilantro and drizzle with chili sauce if desired.

Soy Sauce Chicken with Bok Choy

Soy Sauce Chicken with Bok Choy is a simple yet delicious dish that brings the vibrant flavors of Thai cuisine right to your table. The succulent chicken, marinated in savory soy sauce, pairs perfectly with the crispness of bok choy, making it a delightful meal that’s both satisfying and healthy. It’s quick to prepare, making it an excellent choice for busy weeknights.

This dish is all about balance. The rich, salty flavor of the soy sauce complements the fresh, mild taste of the bok choy, creating a harmony in every bite. Serve it with steamed jasmine rice for a complete and comforting meal.

Ingredients

• 1 lb chicken thighs, diced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 4 cups bok choy, chopped
• 1 cup chicken broth
• Salt and pepper to taste
• Cooked jasmine rice, for serving

Instructions

1. Marinate the Chicken: In a bowl, combine the diced chicken, soy sauce, honey, garlic, and ginger. Let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add Bok Choy: Stir in the chopped bok choy and chicken broth. Cook for an additional 3-4 minutes until the bok choy is tender.
4. Season: Taste and adjust seasoning with salt and pepper as needed.
5. Serve: Serve the chicken and bok choy over jasmine rice, drizzling any extra sauce from the skillet over the top.

Chili Lime Chicken Thighs

Chili Lime Chicken Thighs are a delightful dish that brings the perfect balance of spicy and tangy flavors. With juicy chicken thighs marinated in a zesty chili lime sauce, this recipe is both simple to prepare and packed with flavor. Perfect for a weeknight dinner or a weekend gathering, it’s sure to impress your family and friends.

The marinade combines fresh lime juice, chili paste, and garlic, creating a vibrant taste that makes each bite memorable. Grilled or baked, these chicken thighs are easy to make and cook quickly, making them a go-to choice for any occasion.

Ingredients

• 4 chicken thighs, boneless and skinless
• 1/4 cup lime juice
• 2 tablespoons chili paste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Make the Marinade: In a bowl, combine lime juice, chili paste, olive oil, minced garlic, honey, salt, and pepper. Mix well.
2. Marinate the Chicken: Place the chicken thighs in a zip-top bag and pour the marinade over them. Seal the bag and ensure the chicken is well-coated. Refrigerate for at least 30 minutes or up to 4 hours for more flavor.
3. Cook the Chicken: Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side on the grill, or bake in the oven at 400°F (200°C) for about 25-30 minutes, or until fully cooked.
4. Garnish and Serve: Once cooked, remove the chicken from the heat, let it rest for a few minutes, and garnish with fresh cilantro before serving.