Chicken Thai
by Editorial Staff
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.
Cook: 30 mins
Servings: 3-4
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
Directions
- Let’s make the sauce first. Place a small saucepan over medium heat. Melt butter (1 tablespoon) in it, then add crushed garlic and chopped nuts (50 grams) there. Cook it all for one minute.
- Stir the lemon juice with the sugar, you can even melt the sugar in the juice in the microwave. Add sweet lemon juice to the saucepan, soy sauce, chili, salt and peppercorns. Stir everything and simmer for about four minutes. Then set it aside.
- Take a frying pan, melt butter (6 tablespoons) in it, and line the sliced chicken. Season with salt, pepper and fry on all sides, when all sides of the pieces change their color, set aside the chicken. Don’t overcook it! We will still extinguish it.
- Cook the noodles.
- Boil the eggs and chop them into small pieces.
- Return the chicken to the fire.
- Fry it yourself until tender and add boiled noodles and eggs in just two minutes. Rub the carrots into thin strips. Add it along with the noodles and eggs.
- Sprinkle nuts on the finished dish in the pan, stir with them. Your Thai chicken is ready!
Bon appetit!
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