Spicy Thai Chicken

READY IN: 30mins
Recipe by SnowHat

For lean meat

Top Review by ladypit

I thought this did have some kick. I doubled the recipe thinking I might be able to get the kids to eat it, but found that it was too spicy for them. But I was glad I had doubled it as I just barely had enough for dh and me. So I think doubling it is a necessity. I used a combination of red, yellow, and orange peppers (that I removed from the freezer and thawed) and 1/2 tsp. of splenda because I didn't want it to be too sweet. I grilled the chicken instead of broiling it and served this over brown rice. A nice dinner.


  1. Puree red pepper with vinegar in a blender or food processor.
  2. Pour into a saucepan, add red pepper flakes, and bring the mixture to a boil.
  3. Reduce to a simmer and cook for 3 minutes.
  4. Remove from the heat and let the sauce cool.
  5. When cooled, stir in the sweetener.
  6. Broil chicken breasts for 10 minutes or until browned; turn chicken and broil approximately 5 minutes more.
  7. Place each chicken breast on a bed of rice.
  8. Divide spicy sauce and ladle over the top of the chicken.

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