Thai Chicken Thighs with Garlic and Lime
One Serving 274 cal, 14 gm fat, 2.7 gm saturated fat, 2 gm carb, 0 gm fiber.
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!!Read More
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.)Read More