Name: Thai Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into pieces; 2 tablespoons vegetable oil; 1 medium onion, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 1 can (13.5 oz) coconut milk; 1 tablespoon fish sauce; 1 red bell pepper, sliced; 1 tablespoon brown sugar; Fresh cilantro, chopped (for garnish); Salt and pepper, to taste

So, Here’s My Thing With Thai Chicken

Look, if you’ve ever stood in the kitchen at 6:47 p.m. with chicken breasts in one hand and a vague memory of that tangy, spicy Thai Chicken from your last holiday in the other—welcome, pal, you’re in good company. Seriously, this was my Tuesday for, oh, about six months. Thai food was always this great mystery when I first started cooking (I think I once confused fish sauce with soy sauce and, well, I’ve still not totally lived it down). But somehow, this Thai Chicken dish is the one I’ve tinkered with to the point that my kids don’t roll their eyes when I say, “Chicken tonight!” Actually, last time my oldest asked for seconds and then thirds, which never happens unless dessert is promised.

Funny enough, my first attempt was while babysitting my niece, who was two and absolutely not interested in anything green or spicy—so she just ate the rice, but the point is, I survived. Well, we both did. (Except my kitchen, which was a sort of battlefield—but isn’t that what napkins are for?)

Why You’ll Love This Silly-Easy Thai Chicken

I make this when I want dinner that feels way fancier than the effort. My family worships this recipe mostly because it’s saucy, savory, and has just enough zip to keep you on your toes. (Except my husband, who always adds hot sauce to things; it’s become his personal quest.)

To be honest, I used to find the ingredient list a wee bit intimidating, but these days it just feels like assembling tasty building blocks. If you’re worried about weird-smelling fish sauce, I hear you—at first, I thought it was a prank ingredient. Spoiler: it makes the dish, but it’s fine if you use a splash less at first. Also, I used to burn the peanuts every single time. Not proud, but hey, now I know when to stop dreaming and just keep an eye on the pan.

All the Stuff You’ll Need (Plus a Few Cheats)

2 chicken breasts or thighs (boneless, skinless; thighs are juicier, honestly)
One onion, sliced thin (I sometimes swap in a handful of scallions if that’s all I can find)
Red bell pepper, all sliced up (green works, or even half a zucchini, in a pinch)
2-3 cloves garlic, minced (or that pre-minced jarred stuff—no judgment)
1 tablespoon ginger, grated (I use the frozen cubes now and then, it’s cheating, sure)
3 tablespoons soy sauce (Grandma swore by Kikkoman, but honestly store brand cuts it)
1-2 tablespoons fish sauce (or sub extra soy sauce if you really can’t stand the pong)
1 tablespoon brown sugar (white sugar works, it just doesn’t taste quite as… round)
1 lime, juiced (bottled is okay, but don’t tell anyone I said that)
Half a can of coconut milk (full-fat, light, whatever’s lurking in your cupboard)
A small handful of fresh cilantro (optional, if you’re one of those people who think it tastes like soap, just skip)
Handful of roasted peanuts, chopped (unsalted, preferably, but anything works in a pinch)
Oil for frying (I use canola or sunflower, but a glug of olive oil is fine too)

How I Actually Make Thai Chicken (Some Steps Are Looser Than Others)

Slice your chicken into bite-sized hits (about the width of your thumb or a little less).
Heat a biggish pan or wok with a decent splash of oil (medium-high-ish heat). Toss in your chicken. Stir it ’round until it’s brown and not pink. Set aside—don’t stress if it sticks a bit. It’s flavor!
In the same pan, drop your onion, bell pepper, garlic, and ginger. Sauté until soft and smelling amazing. (Honestly, I sometimes add a splash of water here if stuff’s sticking.)
Add chicken back, then pour in soy sauce, fish sauce, brown sugar, and coconut milk. Stir. It’s going to look like a bit of a mess; don’t panic. Simmer for 5-10 mins. This is usually where I sneak a taste. Add a splash of water if it gets too thick, or let it bubble more if it’s soupy.
Squeeze in the lime. Toss in peanuts. Sprinkle cilantro over the top, unless the anti-cilantro crew is present.

That’s it! I know, halfway through you’ll probably wonder if it’s turning out—every time I do. On second thought, I think it even tastes better if you let it sit for a half hour, but who’s got that kind of patience?

Some Honest Notes (AKA, What I Learned The Hard Way)

Burned peanuts smell horrid. Add them right at the end, not before.
Too much fish sauce? It’s a salt mine. Go easy till you find your balance.
Lime juice is magic. Don’t skip it (unless you’re really desperate; then just ignore me).

If You’re Feeling Adventurous (Variations I’ve Actually Tried)

Add Thai basil—or holy basil if you stumble on it. Makes everything sing.
Pineapple chunks. Love ‘em or hate ‘em, but it’s fun to experiment. (Kids? Nope. Me? Sometimes yes.)
Once tried swapping chicken for tofu. Wasn’t their favorite—not giving up, though.
Splash of sriracha for heat. Or, just do what my husband does and drown the whole plate.

Don’t Have a Wok? Me Neither Sometimes

Any old frying pan works if you keep things moving. I’ve even used a cast iron pan and just scraped a little harder. If all else fails, the slow cooker is your mate—just cut down the liquids a bit.

Got Leftovers? Here’s the Real Deal

I say this makes 4 servings, but honestly, it never survives the night. Still, if you do have leftovers, shove them in a container and stash in the fridge. They’ll keep for about 2 days—maybe 3 if you’re risk-inclined. I’ve frozen it in desperation, tastes okay after reheating, but not stellar.

How We Serve It (Actually, It’s Up To You)

I serve mine over jasmine rice—sometimes brown if I’m feeling virtuous, or old-school sticky rice if I really want to impress. Kids love it with a pile of cucumbers on the side (fresh, not pickled, they get picky). Sometimes a big squeeze of extra lime over the top. Oh, and a cold Chang beer if it’s been that type of week.

“Pro Tips” (If You Want To Avoid My Mistakes)

Don’t rush the chicken sear; I once ended up with a sort of chicken stew. Not great.
Actually, I find it works better if you keep the heat up, then lower it when the sauce comes in. Otherwise, things get weird, fast.
Never underestimate lime zest—brightens everything, and you can look all chef-y doing it.

A Quick FAQ – People Really Asked Me These. Swear.

What if I don’t have fish sauce? Eh, just use more soy, and maybe a tiny drop of Worcestershire (thanks, Internet strangers!). The flavor’s less funky but does the trick.
Can I make this veggie? Absolutely—swap the chicken for tofu, tempeh, or just toss in more veg (broccoli loves this sauce). Or try Minimalist Baker’s tofu trick—it’s solid.
It’s too spicy—help! Just cut the chili, or add more coconut milk to mellow it. And maybe bribe picky eaters with extra peanuts (works for us).
How do I get that restaurant shine? Sometimes I add a small spoon of cornstarch mixed in water if I want a glossier sauce (just a tip nabbed form Hot Thai Kitchen—great site by the way).
Do I really need fresh herbs? Honestly, it’s better, but leave them out if you want. Totally not a dealbreaker.

Look—just try it, riff if you need to, and let me know how it goes. And if you have any wild substitutions, I’m all ears (except for parsley as a stand-in for cilantro—some lines just shouldn’t be crossed).

Oh, and if you want to geek out on the whole Thai food scene, this blog is my favorite time-sink—those photos will make you hungry, fair warning.