Thai Chicken Breasts Recipe - Food.com (2024)

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photo by Ivansocal

1. If I am gluten free can I use another flour as an alternative?

   rgarcia0618

Reviews

1. Delicious! My husband even commented the next day how good it was. I used ground ginger (1 tsp) because I didn't have fresh. I doubled the sauce as suggested by many. My company thought they would cut the chicken breasts into bite sauce pieces so more of the chicken would be in sauce! Thank you again for a "keeper".

   Jog4me

2. I am ALWAYS looking for ways to add flavor to chicken breasts as I get bored with chicken. This was awesome, easy, and I always have the ingredients on hand! When I made this I halved the sugar - next time I think I'll try adding more hot pepper flakes to give more spice to the sweeter flavor. I will use this recipe regularly. :)

   LatinaAtHeart

3. This was very easy and delicious! I used skinless bone-in thighs, browned them, topped with the sauce and finished in the oven. the last ten minutes of cooking time I sprinkled scallions on top. I used 1 tsp ground ginger because I didn't have fresh and I used jarred garlic. I would definitely try to use fresh of both ingredients next time. I also would add more red pepper flakes, there was no heat for me. Everyone raved about it. Thanks for a great recipe!

   tacobarlass

4. Oh man! This is absolutely awesome! Definitely deserving of more than 5 stars. I doubled the sauce so there was plenty to pour over the rice. I can't say enough how insanely delicious this is. This is definitely going into my regular rotation. Thanks for posting!

   KLBoyle

5. This was so good. I was a little leary of all that ginger, but I did use the full amount. I only used 3 cloves of garlic, I also cut back the oil and reduced the sugar/vinegar to 1/3 cup. It was SO, SO, SO good. Really cut the chicken boredom....

   See Also

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   Kim S.

see 197 more reviews

Tweaks

1. Really, really good! I replaced one of the tablespoons of olive oil with sesame oil for a little added flavor.

   jillybean64

2. Doubled the sauce ingredients and tripled the red pepper. I also cooked the chicken with the sauce! Awesome!

   DanielNasha H.

3. Absolutely amazing! Definitely make this dish with fresh ginger, not ground ginger! The aroma when you grate the ginger is so invigorating yet not overpowering. Altered the recipe a bit: I chose to mix all the ingredients as a marinade for the chicken, let it sit in a gallon bag for about 10-15 mins, and then added it all to a skillet. Used fish sauce (patis) and replaced the white wine vinegar with rice wine vinegar. Also added a few drops of sesame seed oil to the mixture as it adds a nice slight smoky flavor. This is so delicious and easy to throw together for dinner!

   cooking_neko83

4. We absolutely loved this. I had to change it up a little as I’m using up what I have before we finish moving. I used dark brown sugar, a dash of fish sauce, sliced ginger I had in the freezer and 6 Thai chiles. I baked the chicken in the sauce (no olive oil, no flour) and cut the chicken for my Thai pizza. Next will be over coconut rice. Thank you!

   ColoradoCooking

5. I liked it, but it was a bit too salty, which was probably my fault for using white cooking wine instead of vinegar, the latter was probably a better option to mitigate the soy sauce. I cut the chicken into bites and added it back to the pan once the sauce thickened a bit, after that I kept cooking till the sauce thickened completely.

   petipri1

see 12 more tweaks

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