20 Tasty Thai Chicken Recipes

Thai food has become very popular over the years. The spicy flavors and unique ingredients give it its distinctive taste.

There are various ways to cook Thai dishes, from stir-frying to baking – and this is a spice that goes particularly well with a delicious chicken dish!

If you are searching for ways to enjoy tasty Thai chicken, we have the ultimate recipes – read on for all you need to know!

1. Slow Cooker Thai Chicken Peanut Noodles

Ingredients:

• 1-1/2 pounds of chicken breast
• 1 onion
• ¾ cup salsa
• ¼ cup creamy peanut butter
• 2 tbsps black bean sauce
• 1 tbsp soy sauce
• 8 oz uncooked linguine
• 1 tbsp canola oil
• ½ pound sliced baby portobello mushrooms

Method:

• Cook chicken, onion, peanut butter, salsa, black bean sauce, and sauce for 2 ½ – 3 ½ hours in a slow cooker.
• Cook the pasta according to instructions.
• Cook the mushrooms over medium heat for 6-8 minutes.
• Add mushrooms and pasta to the slow cooker and cook for 10 minutes.

2. Amazing Tasty Thai Chicken

Ingredients:

• 1 cup soy sauce
• 8 cloves garlic
• 1 tbsp minced fresh ginger root
• 2 tbsps hot pepper sauce
• 2 pounds chicken thighs
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 onion
• ½ cup water
• 4 tbsps crunchy peanut butter
• 2 tbsps green onions

Method:

• Mix the ginger, garlic, soy sauce, and pepper sauce, and then add the chicken, coating this evenly. Cover, and place in the fridge for an hour.
• Heat the sesame oil and brown sugar, then saute the onion for 5 minutes. Add the chicken and saute for another 5 minutes before adding the marinade. Bring to a boil.
• Reduce heat, simmer for 15-20 minutes and add the peanut butter. Stir and simmer for 10 minutes, and then add to a serving platter with sauce.

3. Thai Chicken Curry

Ingredients:

• 1 ½ pounds boneless skinless chicken breasts
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsps coconut oil
• 1 red bell pepper
• 1 leek 
• 2 cloves garlic 
• ½ tsp grated fresh ginger
• 2 tbsps red curry paste
• 1 can of full-fat coconut milk 
• 3 tbsps fresh cilantro 
• Prepared brown rice or sourdough to serve

Method:

• Season the chicken with salt and black pepper.
• Melt the coconut oil over medium-high heat, and then add the chicken, cooking until golden brown. Transfer the chicken to a plate.
• Reduce the heat and cook the garlic, ginger, bell pepper, and leek for 2 minutes. Add the curry paste, cook for 5 minutes and add the coconut milk. Stir and add the chicken.
• Cook for 25 minutes in the oven.
• Serve with rice and bread.

4. Thai Chicken Pasta

Ingredients:

• 3 oz uncooked whole wheat linguine
• ½ cup salsa
• 2 tbsps reduced-fat creamy peanut butter
• 1 tbsp orange juice
• 1 ½ tsp honey
• 1 tsp soy sauce
• 1 cup cubed cooked chicken breast
• 1 tbsp chopped unsalted peanuts
• 1 tbsp minced fresh cilantro

Method:

• Cook pasta according to package instructions.
• Add the peanut butter, salsa, orange juice, soy sauce, and honey to a dish and microwave for 1 minute. Stir and add the chicken, heating this through.
• Drain the pasta and serve with the chicken.

5. Thai Grilled Salad

Ingredients:

• 1 pound chicken
• 1 onion, sliced
• 2 tbsps chopped spring onion
• 1 tbsp cilantro, chopped
• 2 tbsps fish sauce
• 1 tbsp lime juice
• 2 tsp sugar
• 2 tsp dried chili flakes

Method:

• Season the chicken as desired, and then cook on the grill until done.
• Make the dressing with spring onion, onion, fish sauce, cilantro, sugar, lime juice, and chili flakes, mixing these in a bowl.
• Slice the chicken and add to the dressing. Toss and serve with rice or lettuce.

6. Thai Mango Chicken

Ingredients:

• Mango sauce
• 1 cup all-purpose flour
• ½ tsp salt
• ½ cup peanut oil or coconut oil
• 1 ¼ pounds boneless skinless chicken breasts 
• 1 large red bell pepper
• ½ to 1 mango
• 3 to 4 tbsp coconut milk or water
• ¼ to ½ cup fresh cilantro

Method:

• Coat chicken pieces in flour and salt and coat well, then fry for 3-5 minutes on each side. Remove and add to a paper towel.
• Clean the frying pan, and cook the mango sauce and pepper. Boil, then reduce to a simmer and add the coconut milk.
• Cook for 3-4 minutes, add the chicken and simmer until cooked. 

7. Thai Chicken Noodle Soup

Ingredients:

• 1 onion,
• 1 piece ginger root 
• 1 tbsp canola oil
• 1 rotisserie chicken
• 1 cinnamon stick 
• 5 whole cloves
• 3 whole star anise
• 1 tsp coriander seeds
• 1 tsp fennel seed
• 3 quarts chicken broth
• 1 package of rice noodles
• 2 tbsps brown sugar
• 2 tbsps fish sauce
• 1 tbsp lime juice

Method:

• Cook onion and ginger in oil for 8-10 minutes.
• Remove the chicken from the bones, save the carcass, and shred the meat.
• Add the ginger, onion, carcass, broth, and spices to a slow cooker and cook for 6-8 hours.
• Cook the noodles according to the instructions. Strain the soup, discard the carcass, spices, and veg.
• Add the brown sugar, lime juice, and fish sauce, and add noodles and chicken to bowls.

8. Pad Thai

Ingredients:

• 4 oz dry pad thai noodles
• 1 large shallot
• 4 chopped garlic cloves
• 1 tsp chopped ginger 
• 2 eggs
• 6–8 oz chicken breast
• Salt and pepper
• 2 tbsps peanut oil, or coconut oil
• 1 lime
• Pad thai sauce

Method:

• Cook noodles according to package instructions
• Chop ginger, garlic, and shallot and set to one side
• Whisk the eggs and add salt.
• Slice and season the chicken, and then cook on a medium to high heat. Add the shallots, noodles, chicken, and Pad Thai sauce to a wok, and cook with peanut oil for a few minutes.
• Add the whisked eggs and scramble them, and then add the noodles and toss for 3-4 minutes. Add the pad thai sauce and cook for another minute before adding the chicken.

9. Thai Chicken Salad

Ingredients:

• 4 to 5 loosely packed cups garden greens of choice
• Salad dressing
• 10 to 15 fresh mint leaves
• 3 onions
• 1 handful fresh basil
• 1 small red bell pepper, diced
• ½ cucumber, sliced or diced
• 4 tbsps sticky rice
• 1 to 2 tbsps oil
• 1 shallot
• ½ pound chicken breast
• 2 tbsps fish sauce
• Water, as needed

Method:

• Combine salad ingredients in a bowl, and then cook the rice.
• Cook the chicken and shallots in oil over a medium-high heat, and then add the fish sauce. Add water if needed, and stir fry until the chicken is cooked.
• Add the chicken to the salad bowl, pour over the dressing and toss. Add the rice and serve.

10. Thai Chicken Curry

Ingredients:

• 1 tbsp oil
• 2 shallots
• 2 tsp fresh ginger
• 4 garlic cloves, rough chopped
• 1 ½ pound boneless, skinless chicken
• 2–4 tbsp Thai red curry paste
• 1 can coconut milk
• 1 cube chicken bouillon
• 2 tbsps fish sauce
• 2 tbsps brown sugar
• Optional vegetables
• 2 tbsps lime juice

Method:

• Add ginger, shallot, and garlic to a pan of oil, cook for 2-3 minutes and add chicken. Cook for 2-3 minutes, then add the curry paste, coconut milk, chicken cube, brown sugar, and fish sauce.
• Stir to combine and add long-cook veggies if using.
• Cook the chicken, and then simmer the sauce and add any vegetables that cook quickly.
• Add the lime juice, and then serve over the grain of choice.

11. Thai Chicken Coleslaw

Ingredients:

• ¼ cup lime juice
• ¼ cup soy sauce
• ¼cup peanut butter
• 2 tbsps honey
• 1 tbsp chili sauce
• 1 garlic clove
• ¼ tsp ground ginger
• 1 tsp sesame oil
• 1 package (14 ounces) coleslaw mix
• 1-1/2 cups shredded rotisserie chicken
• 4 green onions,
• ¼ cup fresh cilantro

Method:

• Whisk lime, soy sauce, peanut butter, honey, chili sauce, garlic, and ginger together in a bowl to create the salad dressing, and then add the rest of the ingredients and toss. Place uncovered in the fridge for 1 hour and serve.

12. Thai Chicken Wraps

Ingredients:

• ¼ cup sugar
• ¼ cup creamy peanut butter
• 3 tbsps soy sauce
• 2 to 3 tbsps water
• 2 garlic cloves, minced
• 3/4 pound boneless skinless chicken breasts, cut into thin strips
• ½ tsp garlic salt
• ¼ tsp pepper
• 2 tbsp oil
• 4 cups broccoli coleslaw mix
• 1 red onion
• 1 teaspoon minced fresh ginger root
• 6 flour tortillas warmed

Method:

• Whisk sugar, peanut butter, soy sauce, garlic, and water, and then add salt and pepper and toss the chicken. Cook the chicken in oil, and then add the onion, ginger, and coleslaw mix for 2-3 minutes. Stir in the peanut butter mixture.
• Serve in tortillas.

13. Thai Chicken Casserole

Ingredients:

• 1 bottle Thai peanut sauce
• 1 cup chicken broth
• 3 cups shredded rotisserie chicken
• 3 cups coleslaw mix
• 4 green onions
• 1 package thick rice noodles

Method:

• Combine broth and peanut sauce, and toss with the onions, coleslaw, and chicken.
• Cook noodles according to the package directions, drain and toss with the chicken.
• Add to a baking tin, cover, and bake for 10-15 minutes. Serve.

14. Thai Chicken Tacos

Ingredients:

• 12 taco shells
• 1 rotisserie chicken, skin removed, shredded
• 1 bottle Thai peanut sauce
• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• ⅓ cup minced fresh cilantro

Method:

• Heat the taco shells. Meanwhile, combine ½ cup of peanut sauce and chicken in a pan. 
• Mix cilantro, cucumber, and carrots in a small bowl, and add chicken. Serve in taco shells with the rest of the peanut sauce.

15. Thai Chicken Pizza

Ingredients:

• 3 pounds chicken thighs
• ¾ cup sugar
• ¾ cup soy sauce
• ⅓ cup cider vinegar
• 1 garlic clove
• ¾ tsp ground ginger
• ¼ tsp pepper
• 1 cup Thai peanut sauce
• 2 prebaked 12-inch pizza crusts
• 2 cups coleslaw mix
• 2 cups shredded mozzarella cheese
• 4 green onions
• ½ cup chopped salted peanuts
• ¼ cup cilantro

Method:

• Cook chicken in a slow cooker.
• Add sugar, soy sauce, garlic, ginger, vinegar, and pepper to a bowl, combine, and pour over the chicken. Cook for 4-5 hours.
• Remove chicken and discard juices. Shred in a bowl and add peanut sauce.
• Add chicken mixture to pizza crusts, and top with cheese and coleslaw mix.
• Bake for 10-12 minutes.

16. Thai Chicken Pasta

Ingredients:

• 6 oz whole wheat spaghetti
• 2 tsp canola oil
• 1 package fresh sugar snap peas
• 2 cups carrots 
• 2 cups shredded cooked chicken
• 1 cup Thai peanut sauce
• 1 medium cucumber
• Chopped fresh cilantro, optional

Method:

• Cook spaghetti, drain and cook the carrots and peas in oil for 6-8 minutes. Add the peanut sauce, chicken, and spaghetti, heat, and toss, and serve with cucumber if desired.

17. Thai-Style Cobb Salad

Ingredients:

• 1 bunch romaine lettuce
• 2 cups shredded chicken
• 3 hard-boiled eggs, chopped
• 1 avocado
• 1 carrot
• 1 sweet red pepper
• 1 cup fresh snow peas
• ½ cup unsalted peanuts
• ¼ cup fresh cilantro leaves
• ¾ cup Asian toasted sesame salad dressing
• 2 tbsps peanut butter

Method:

• Arrange lettuce on a serving platter, and add vegetables, peanuts, avocado, and eggs. 
• Whisk peanut butter and salad dressing until smooth, and serve with salad.

18. Thai Chicken Satay

Ingredients:

• 450g chicken thighs
• 2 tbsps lemongrass 
• 4 to 5 cloves garlic
• 1 tsp freshly grated ginger 
• ¼ cup cilantro
• 2 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp turmeric
• ¼ tsp white pepper
• 1 red chili
• 4 tbsps brown sugar
• ½ tbsp rice vinegar
• 2 tbsps liquid honey
• 2 tbsps vegetable oil

Method:

• Add marinade ingredients to a blender and blend, Add to chicken, and add to fridge for 30 minutes.
• Add chicken to satay sticks.
• Add satay sticks to the oven and cook for 5 minutes, turn, and baste with marinade. Cook, continuing to turn until cooked. Serve with peanut sauce.

19. Thai Fried Chicken Wings

Ingredients:

• 1 pound chicken wings
• ¼ cup fish sauce
• ¼ cup all-purpose flour
• Rice bran oil
• ½ cup thinly sliced shallots

Method:

• Add fish sauce to chicken wings and marinate for 15 minutes. Add ¼ cup of flour and coat the chicken.
• Add half the chicken to a pot with oil, and fry for 8-10 minutes. When cooked, add to paper towels. Repeat until all chicken is cooked.
• Add shallots to a plate, and add the remaining flour. Fry in the oil, add to chicken wings, and serve as desired.

20. Thai-Style Chicken Chili

Ingredients:

• 2 tbsps sesame oil
• 1 pound chicken thighs
• 1 medium carrot,
• 1 celery rib
• 1 tsp ginger root
• 1 large garlic clove
• 1 can diced tomatoes
• 1 can coconut milk
• 1 tbsp red curry paste
• ¾ tsp salt
• ¼ tsp pepper
• 1 cup edamame
• 2 cups spinach
• 1 green onion, minced
• ½ tsp grated lemon zest
• Fresh cilantro leaves
• Dry roasted peanuts

Method:

• Add chicken, carrot, celery, and sesame oil to a pan and cook for 3-4 minutes. Add garlic and ginger and cook for 1 minute.
• Add coconut milk, tomatoes, salt, pepper, and curry paste. Boil, reduce heat and simmer for 10 minutes.
• Add edamame and cook for 5 minutes before adding lemon zest, onion, and spinach. Remove from heat, top with peanuts and cilantro, and serve.

Frequently Asked Questions

What Temperature Should Chicken Be Cooked To?

To be safe and healthy, chicken should be cooked to 165℉.

Does Chicken Continue To Cook When Resting?

When resting, chicken may continue to cook, and raise in temperature around 10 degrees – just be aware of this when cooking.

How Do I Make My Chicken Tender?

To make your chicken tender, use a marinade or sauce.