Thai recipes combine sweet, salty, sour and spicy in a miraculous way. This dish highlights skinless chicken thighs, which are fattier than breasts but still relatively lean and much more succulent.
Plus: More Chicken Recipes and Tips
1 1/2 pounds skinless, boneless chicken thighs, trimmed of all visible fat
Freshly ground pepper
2 large garlic cloves, minced
2 1/2 tablespoons minced cilantro
1 1/2 tablespoons Asian fish sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1 1/2 teaspoons finely chopped basil
1 1/2 teaspoons finely chopped mint
2 tablespoons vegetable oil
Lime wedges, for serving
How to Make It
Season the chicken with pepper. In a bowl, mix the garlic with 2 tablespoons of the cilantro, the fish sauce, brown sugar and chili powder; rub over the chicken and let stand for up to 1 hour.
In a small bowl, toss the remaining cilantro with the basil and mint. In a large nonstick skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once until cooked through, 6 to 7 minutes. Cut each thigh into 3 or 4 pieces. Transfer the chicken to a platter and scatter the herbs all over. Serve with the lime wedges.
Review Body: Spectacular flavor and texture on this chicken! Thank you for sharing this recipe! I wanted to make a quicker starch than brown rice to go along with it, so I boiled some whole wheat pasta, then mixed in some common Thai flavors - coconut milk, peanut butter, basil, garlic, honey, ginger, shredded carrots, etc to taste. It was a good combo, though your chicken was by far the better half! (The 2 alterations I made were leaving out the brown sugar and doubling the basil, since I didn't have mint. Still so delish.)
Review Rating: 5
Date Published: 2016-10-03
Author Name: Toula DiGiovanni
Review Body: Well, I had boneless, skinless chicken thighs and started searching for recipes. Of course didn't have all the ingredients at hand, and had already started to saute the chicken with garlic (added paprika) . After browning and covering to slow cook (adding water a little at a time) , I added scallions, the Asian Fish Sauce, and about a 1.5 tsps of brown sugar. Topped with fresh chopped mint (I didn't have any of the other herbs). Added some spicy pepper (Japanese Shichimi Togarashi). Served over Basmatic Rice with Peas (also garnished with mint). Scooped the drippings on the chicken and rice. It was very good!!