Chicken Thai

This Thai Chicken recipe will help you cook as well as authentic Thai restaurants. Perhaps the Thais themselves prepare the dish a little differently, but in any case, the recipe is very similar.

Summary

Ingredients

• Lemon juice – 2 Tbsp. spoons (Sauce)
• Sugar – 1 Teaspoon (Brown is desirable, but not essential.)
• Soy sauce – 2 Tbsp. spoons
• Nuts – 50 Grams (Better macadamia, but you can also take regular peanuts.)
• Honey – 1 Art. the spoon
• Ground chili pepper – 0.5 Teaspoons
• Salt – 1 Teaspoon
• Peppercorns – 1 Teaspoon
• Garlic – 2 Cloves
• Butter – 1 Tbsp. the spoon
• Chicken breast – 500 grams (Main dish. Boneless and skinless.)
• Salt – To taste
• Pepper – To taste
• Egg – 2 Pieces
• Noodles – 250 Grams (Egg, rice – any to your taste.)
• Carrots – 1 Piece
• Beans – 100 Grams
• Nuts – 50 Grams
• Kinza – 1 Art. spoon (Chopped cilantro.)
• Lime Juice – 2 Teaspoons
• Butter – 6 Tbsp. spoons

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Instructions

1. Make the sauce: Heat 1 Tbsp butter in a small saucepan over medium heat. Add 2 crushed garlic cloves and 50g nuts (macadamia preferred, peanuts acceptable). Cook for 1 min.
2. Mix 2 Tbsp lemon juice with 1 tsp sugar (microwave briefly if needed to dissolve). Add to the saucepan with 2 Tbsp soy sauce, 0.5 tsp ground chili pepper, 1 tsp salt, and 1 tsp peppercorns. Simmer for 4 min. Set aside.
3. Slice the 500g boneless chicken breast into thin pieces. Heat 6 Tbsp butter in a large frying pan over medium-high heat. Add the chicken and season with salt and pepper. Fry on all sides until golden brown (about 5–7 min). Set aside.
4. Cook the 250g noodles according to package directions. Drain and set aside.
5. Boil the 2 eggs for 8 min. Cool, peel, and chop into small pieces.
6. Grate 1 carrot into thin strips.
7. Return the chicken to the frying pan over medium heat. Continue frying for 2 min, then add the cooked noodles, chopped eggs, and grated carrot. Stir well until the chicken reaches 74°C (165°F) internal temperature.
8. Sprinkle 50g nuts over the dish and stir. Garnish with 1 Tbsp chopped cilantro. Serve hot.

Bon appetit!