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

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Hbear 30's Note:

    "This recipe actually calls for Breasts, but I used thighs and they were moist and luscious! Goes well with steamed Basamati Rice."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the gingerroot, garlic and red pepper flakes in a cup and set aside.
    2. 2
      Mix flour with salt and pepper to taste and dredge chicken pieces in this.
    3. 3
      Heat the olive oil in a large skillet.
    4. 4
      Saute the chicken until browned on both sides and cooked through.
    5. 5
      Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
    6. 6
      Add the ginger-garlic mixture to the skillet and saute until lightly browned.
    7. 7
      Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
    8. 8
      Bring the mixture to a boil.
    9. 9
      Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
    10. 10
      Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
    11. 11
      Trim and shred the sugar snap peas diagonally.

    Ratings & Reviews:

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    Nutritional Facts for Thai Chicken Thighs

    Serving Size: 1 (77 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 241.1
     
    Calories from Fat 62
    26%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 1014.8 mg
    42%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 0.7 g
    2%
    Sugars 27.1 g
    108%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    white wine vinegar

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