Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Pra Ram Chicken Recipe
    Lost? Site Map

    Thai Pra Ram Chicken

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    HappyCookingMommy's Note:

    My husband's favorite Thai resturant serves this dish (his fave!) and he says he likes mine even better! I always serve it on top of a bed of white rice, following package directions for servings. Even my 5 year old says "this one's a keeper!" Also, the spinach can be substitued with a 2 lb. bag of stirfry veggies instead.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Peanut sauce


    1. 1
      Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried.
    2. 2
      Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken.
    3. 3
      Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes.
    4. 4
      Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat.
    5. 5
      To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on June 23, 2013


      One of my favorite dishes, now from scratch. Sauce goes a long way. I used sesame oil and natural creamy peanut butter. Love it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2011


      I found the recipe as written was way too sweet and I only used 1/3 c sugar. I also added about 1 tablespoon of sesame oil and that really brought out the peanut taste. I will make this again with less sugar and sesame oil.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2010


      My son and I thought this was YUMMY! I added my own touches, but to me, that's the sign of a great recipe...if it's such a good foundation that you can build on it and still have a fabulous outcome! :) This is that kind of recipe! I sauteed the chicken and veggies at the same time, using olive oil and a dash of sesame oil. I happened to have pre-cooked frozen chicken strips on hand, so I used them. I didn't have spinach or stir-fry veggies, so I used what I had: frozen peas/carrots, frozen broccoli florets, and cubed eggplant. I didn't use the water called for, b/c I figured the water from the frozen veggies would be enough, once it thawed, and I had no problems doing it that way. As I sauteed everything, I added curry powder, ginger powder, salt/pepper, granulated garlic, and sesame seeds (all to taste...I didn't measure anything). To the peanut sauce (prior to the coconut milk step), I added approx. 4 teaspoons curry powder (maybe more? mine was mild, which is why I used so much...flavorful, not spicy), approx. 1 teaspoon ginger powder, and a small handful of chopped green onion. I served the chicken/veggie saute over whole wheat linguini, ladled the peanut sauce on top, and garnished with chopped peanuts and green onions. ENJOY...we sure did!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Thai Pra Ram Chicken

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 897.3
    Calories from Fat 393
    Total Fat 43.7 g
    Saturated Fat 21.2 g
    Cholesterol 75.5 mg
    Sodium 1720.9 mg
    Total Carbohydrate 93.0 g
    Dietary Fiber 5.1 g
    Sugars 82.8 g
    Protein 39.9 g

    The following items or measurements are not included:

    coconut milk

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes