Thai Chicken

by Hope Sewell on September 21, 2011

in recipes

Lest you all think we only eat cookies and sweets in the Sewell house I thought I’d show you another one of my favorite chicken recipes.  Asian cuisine is one of our favorite things and EASY is always a goal of mine.  And this recipe for Thai Chicken takes care of both of those two categories!!  It’s easy AND Asian with only 7 ingredients.   This is one of those meals that I’ve been cooking for what seems like forever.  I don’t really even remember where I got the recipe from.  But it is always so good to sit down to supper with this on the table.Dice up half of a red bell pepper.Cut one jalapeno in half and then in quarters and remove the ribs and seeds.  If you prefer a little heat you can leave the seeds in. Finely mince.Mince up 4 cloves of garlic.Saute all of this in a little bit of olive oil.Cut about 1 to 1 1/2 pounds of boneless skinless chicken breasts into bite size pieces. And season with salt and pepper. Notice I use a completely different cutting board and a completely different knife for raw poultry.Add the chicken to the skillet with the peppers and garlic.Once the chicken is browned, add 2 tbs of honey, 2 tbs of soy sauce (did you know that La Choy brand is gluten free?) and 1/4 c of water.  Cover and let this simmer until the chicken is cooked through.
Serve it over Jasmine rice.  I LOVE Jasmine rice, by the way!!  I use it all the time in the place of regular white rice.You can top this with a little bit of fresh chopped basil if you’d like.  And of course, when you eat Asian in the Sewell house, you MUST use chopsticks!  😉


Thai Chicken

1 lb to 1 1/2 lbs boneless skinless chicken breasts, diced into bite size pieces
1/2 red bell pepper, diced
3-4 cloves of garlic, minced
1 serrano or jalapeno pepper, minced
2 tbs honey
2 tbs soy sauce
1/4 cup water

Saute the peppers and garlic in a little bit of olive oil.  Cook 2-3 minutes.  Add chicken and saute for about 4 minutes.  Add honey, soy, and water.  Cover and simmer until chicken is cooked through.  Serve over Jasmine rice and sprinkle a dash of dried basil on top.

This post linked HERE.

Sign up for updates and keep those creative juices flowing. Enter your email below.

Delivered by FeedBurner

{ 3 comments… read them below or add one }

The Zoo Keeper September 22, 2011 at 9:04 pm

This looks fabulous! Can’t wait to try it out!


Anita @ GoingalittleCoastal September 23, 2011 at 11:31 am

This looks really great. And it seems fast and easy to make. I like that!


Melanie September 23, 2011 at 3:35 pm

Yummy! My hubby would like this, too!



Leave a Comment

Previous post:

Next post: