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    You are in: Home / Recipes / Thai Chicken Breasts Recipe
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    Thai Chicken Breasts

    Average Rating:

     163 Total Reviews

    Showing 1-20 of 163

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    • on May 13, 2011

      Such a strong flavorful recipe! Must double the recipe as others mentioned otherwise you will not have enough sauce which makes the recipe. I don't like ginger so we omitted it but didn't make a difference. If you like spicy food, than you can be generous with the red pepper flakes. The snap peas are a nice touch which I threw into the sauce just a few minutes before it was ready. Served with white rice which is a nice balance.

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    • on April 03, 2011

      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".

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    • on December 12, 2010

      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. :)

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    • on November 02, 2010

      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!

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    • on May 24, 2012

      Wonderful recipe. I used white balsamic vinegar as I was out of white wine vinegar. I double the sauce ingredients and added extra red pepper flakes. Everyone raved about the chicken all through the meal and ate every bit of it. When they ask when will you make it again while they are still eating, you know you have a hit! I served it with Calrose rice and steamed broccoli. Thanks for sharing such a delicious and easy recipe.

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    • on May 09, 2012

      This was a very tasty chicken dish...four stars because we thought it was a tad too sweet.The texture and flavor of the chicken was really tasty.Served it with sugar snap peas and brown rice.I did heed the advice of others and doubled the sauce so there was enough to give the rice a nice flavor.A good meal the hubby really liked.

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    • on April 23, 2012

      Too sour for us so I'll be using only 1/4 cup of vinegar the next time.

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    • on April 09, 2012

      I am convinced that this could not have possibly been more delicious.

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    • on November 17, 2011

      Very good! DH and I completely enjoyed this, I will be adding this to the rotation.

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    • on October 15, 2011

      This was okay. I just think there is too much vinegar in the sauce; two hours later I could still feel the taste of vinegar in my mouth (and that after dessert too).

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    • on August 30, 2011

      We inhaled this!! By all means, definitely double the sauce! The sugar snaps added a wonderful crunch. Loved it!

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    • on May 21, 2011

    • on May 19, 2011

      Great flavor! Used 3 chicken breasts cut into bite-sized pieces, rice vinegar, and green onions in place of the snap peas. A little sweater than I would have liked, so next time I think I'll decrease the brown sugar and add a little more rice vinegar (and maybe some sesame oil). Different flavor and delicious!

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    • on May 08, 2011

      I didn't know that I didn't review this! I've made this a few times and I love the addition of the sugar snaps! Now I add fresh sugar snaps when I have them on hand to my meat! :D

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    • on January 26, 2011

      Yummy!!! I could not find any white sine vinegar so I just used all white cooking wine instead and it turned out great. I also doubled the sauce amounts as people suggested. Thanks for posting.

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    • on October 09, 2010

      This was pretty easy to put together. Good flavor and textures. I would probably want to double the sauce next time as there wasn't much to go around. Thanks for posting. This is something I would make again.

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    • on October 02, 2010

      Oh, this was so delicious! I made this and wasn't sure about the vinegary sauce to top it with but it was so good. We loved it and the only thing wrong with it was that we didn't double the recipe. Thank you so much for sharing this with us it was delicious!!!

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    • on September 23, 2010

      We inhaled this chicken and have been eating the leftover sauce for the last 3 days!! It will be added into the starting rotation of dinners. Amazing, amazing, amazing! Made it with thighs and forgot to add the red pepper flakes (oops :-) but it was great anyway.

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    • on September 12, 2010

      I made this with tofu and was pretty impressed - I like the flavors of the sauce, although the ginger was a bit overpowering for me. Thanks for sharing!

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    • on August 15, 2010

      This was amazing. I had some thawed chicken breasts that didnt seem too fresh so i ended up using skinned thighs. I doubled the ingredients for the sauce and mixed everything together instead of sauteeing the ginger and garlic alone. Used 1/2 cup rice wine vinegar and 1/2 cup white wine vinegar as thats what i had on hand. I added some scallions, siriacha and cilantro to the sauce as well. Brought to a boil in the skillet and reduced by half. Drizzled the sauce over chicken and white rice and topped with chopped cilantro. Was absolutely delicious!

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    Nutritional Facts for Thai Chicken Breasts

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.1
     
    Calories from Fat 91
    23%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.6 g
    8%
    Cholesterol 75.5 mg
    25%
    Sodium 1269.6 mg
    52%
    Total Carbohydrate 44.4 g
    14%
    Dietary Fiber 1.7 g
    6%
    Sugars 27.6 g
    110%
    Protein 29.5 g
    59%

    The following items or measurements are not included:

    white wine vinegar

    Detailed Nutrition Values About Nutrition Info

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