Thai Chicken Recipe

Name: Thai Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray; 1 cup white rice; 1 cup plus 1 tablespoon broth (chicken or vegetable) or water; 1/2 to 3/4 pound chicken breasts or thighs or chicken strips; 2 tablespoons hoisin sauce; 1 tablespoon chopped fresh cilantro; 1 to 1 1/2 teaspoons Asian fish sauce; 1/2 teaspoon sweet chili sauce; 1/4 teaspoon ground coriander; 1/4 teaspoon sea salt; Freshly ground white pepper; One 6-ounce can bamboo shoots, drained; 1/2 red bell pepper, cored, seeded, and cut into strips; 2 cups fresh or frozen cut green or yellow string beans; 1 head baby bok choy, trimmed and roughly chopped

Servings: persons

Canola oil spray
1 cup white rice
1 cup plus 1 tablespoon broth (chicken or vegetable) or water
1/2 to 3/4 pound chicken breasts or thighs or chicken strips
2 tablespoons hoisin sauce
1 tablespoon chopped fresh cilantro
1 to 1 1/2 teaspoons Asian fish sauce
1/2 teaspoon sweet chili sauce
1/4 teaspoon ground coriander
1/4 teaspoon sea salt
Freshly ground white pepper
One 6-ounce can bamboo shoots, drained
1/2 red bell pepper, cored, seeded, and cut into strips
2 cups fresh or frozen cut green or yellow string beans
1 head baby bok choy, trimmed and roughly chopped

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Rinse the rice in a strainer under cold water until the water runs clear and pour into the pot.
4
Add the liquid, and stir to make an even layer.
5
Add the chicken.
6
In a small bowl, stir together the hoisin sauce, cilantro, fish sauce, chili sauce, coriander, salt, and pepper.
7
Pour over the chicken.
8
Scatter the bamboo shoots over the chicken.
9
Add the bell pepper, followed by the beans.
10
Top with the bok choy until the pot is full.
11
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12
Serve immediately.
13
Calories: 539
14
Protein: 36g
15
Carbohydrates: 94g
16
Fat: 6g
17
Cholesterol: 75mg
18
Sodium: 894mg
19
Fiber: 6g

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Canola oil spray, 1 cup white rice, 1 cup plus 1 tablespoon broth (chicken or vegetable) or water, 1/2 to 3/4 pound chicken breasts or thighs or chicken strips, and more.

Yes, Thai Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken

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