Spicy Thai Chicken


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 192.1
  • Total Fat: 3.9 g
  • Cholesterol: 68.4 mg
  • Sodium: 1,348.2 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 29.2 g

View full nutritional breakdown of Spicy Thai Chicken calories by ingredient
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Spicy Thai Chicken


From Good Housekeeping. Use more ginger and some Sriracha Hot Chili Sauce to spice it up a bit more! From Good Housekeeping. Use more ginger and some Sriracha Hot Chili Sauce to spice it up a bit more!
Number of Servings: 4


    3 tablespoon(s) Asian fish sauce (nuoc nam)
    1 tablespoon(s) soy sauce
    1 tablespoon(s) brown sugar
    4 (4 ounces each) skinless, boneless chicken-breast halves, sliced crosswise into 1/4-inch-thick slices
    2 teaspoon(s) vegetable oil
    1 large (12-ounce) onion, cut into 1/4-inch-thick slices
    2 red or green chiles (serrano or jalapeño), seeded and cut into matchstick-thin strips
    2 teaspoon(s) minced, peeled fresh ginger
    2 clove(s) garlic, crushed with garlic press
    1 1/2 cup(s) (loosely packed) fresh basil leaves
    Basil sprigs, for garnish


1. In medium bowl, combine fish sauce, soy sauce, and brown sugar; stir in chicken slices to coat. Let marinate 5 minutes.

2. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken with marinade and cook, stirring occasionally, until chicken slices lose their pink color throughout, about 3 to 4 minutes. With slotted spoon, remove chicken to plate.

3. Add onion to marinade remaining in skillet and cook, stirring occasionally, until tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic, cook 1 minute longer.

4. Return chicken to skillet, heat through. Stir in basil leaves just before serving. Garnish with basil sprigs.

* Note: Asian fish sauce (nuoc nam) — a thin, translucent, salty, brown liquid extracted from salted, fermented fish — is used in Thai and Vietnamese cooking. It can be purchased in the Asian section of some grocery stores. If you don't have fish sauce, increase soy sauce to 2 tablespoons and proceed with recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user MEANMUMMY.


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Member Ratings For This Recipe

  • Very yummy!! Increased garlic, ginger and chilis and left out onions. Served over rice and stirred it in pot. Boo-boo'd on the basil. Put in chopped leaves instead of whole leaves. Luckily realized my mistake before I added them all. I'm definately going to try it again with less basil. - 1/9/09

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  • Delicious! Don't like fish oil, so subbed in the soy sauce. Was afraid of peppers being to spicey so I just used some hot louisiana sauce. It was delicious! Thank you! - 12/27/08

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  • going to make this soon sound great thanks..

    - 12/24/08

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  • This was so simple to make and absolutely delicious! I tweaked the recipe just a bit by adding bok choy and green peppers. I added a thickener of 1 tbsp of cornstarch and 1/4 c water. I served it over basmati rice with Basil. I will definitely make this recipe again. - 12/23/08

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  • I increased the garlic, ginger & peppers to give it more kick. I think I would decrease the brown sugar next time This is definitely a keeper! Delicious! - 12/17/08

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