Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai chicken. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Thai Chicken is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Thai Chicken is something which I have loved my entire life.
These Thai chicken dishes are flavorful and healthy, filled with aromatic herbs and bold flavors. Our collection features some of the most beloved Thai chicken recipes, from soups to curries, satays to. The marinade for this chicken is insane.
To get started with this particular recipe, we have to first prepare a few components. You can have thai chicken using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Thai Chicken:
- Make ready 1 cucumber, peeled and halved lengthwise
- Get 2 teaspoons vegetable oil
- Prepare 3/4 lb skinless, boneless chicken breasts, cut crosswise into 1" wide pieces
- Prepare 4 scallions (green/spring onions), cut into 1" pieces
- Take 3 cloves garlic, minced
- Prepare 1 tablespoon minced fresh ginger
- Get 2/3 cup chicken broth
- Take 1 teaspoon sugar
- Prepare 3 tablespoons distilled white vinegar (or rice vinegar for a softer flavor)
- Take 1/2 teaspoon ground coriander
- Take 1/2 teaspoon salt
- Make ready 1/4 teaspoon red pepper flakes
- Take 1 1/2 cups halved cherry tomatoes
- Take 1/3 cup chopped fresh mint
- Make ready 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
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Instructions to make Thai Chicken:
- Before starting to cook, assemble all your ingredients, prepping and measuring as necessary.
- With a spoon, scoop out the seeds of each cucumber half. Quarter the halves, thickly slice on the diagonal and set aside.
- In a large nonstick skillet, heat the oil over medium heat until hot but not smoking Add the chicken and cook until golden brown about 3 minutes. Using a slotted spoon, transfer the chicken to a plate.
- Add the scallions, garlic and ginger, stirring to coat. Add the broth and cook, stirring frequently until the scallions have softened, about 3 minutes. Add the sugar and cook for 1 minute to melt. Add the vinegar and cook for 1 minute, scraping up any browned bits that cling to the bottom of the pan.
- Stir in the coriander, salt and red pepper flakes and cook for 1 minute. Add the reserved cucumber and the tomatoes, stirring to coat. Return the chicken to the skillet and simmer just until the chicken is cooked through and the vegetables are crisp-tender, about 3 minutes. Bring to a boil, stir in the mint and cornstarch mixture and cook, stirring constantly, until the mixture is slightly thickened, about 1 minute.
- Divide the chicken mixture among 4 plates and serve. Delicious with jasmine rice.
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