Craving a vibrant, flavorful meal that's ready in under 30 minutes? Look no further than this quick and easy Thai Chicken with Sweet & Hot Peppers recipe! Inspired by Rachael Ray's signature speed and deliciousness, this dish packs a punch with a delightful blend of sweet and spicy notes. Tender chicken is coated in a fragrant sauce bursting with the aromatic zest of garlic, ginger, and a hint of fish sauce, perfectly balanced by the sweetness of bell peppers and the fiery kick of chilies. This recipe is perfect for a weeknight dinner or a casual gathering, impressing your guests without spending hours in the kitchen.
Forget complicated recipes and lengthy prep times; this dish is all about simple, fresh ingredients and a quick cooking process. The balance of sweet and spicy flavors creates a truly unforgettable culinary experience, leaving you satisfied and wanting more. Ready to transform ordinary chicken into an extraordinary meal? Let's dive into the step-by-step instructions to create this sensational Thai Chicken with Sweet & Hot Peppers.
Tools Needed
- Large skillet
- Cutting board
- Knife
- Bench scraper
- Grater
Ingredients
- Chicken thighs and breasts
- Jasmine rice: 2 Packages
- Sweet peppers (field peppers preferred): 3
- Onion (Vidalia preferred): 1 large
- Garlic: 4 cloves
- Ginger: a couple of inches
- Thai chilies (bird's eye chilies)
- Thai basil
- Thai mint
- Chicken broth or stock: ¾ cup
- Dark soy sauce: 1 ½ tbsp
- Light soy sauce: 1 ½ tbsp
- Fish sauce: 1 ½ tbsp
- Light brown sugar: 3 tbsp
- Oyster sauce
- Lime: 1
- White pepper
- Salt
Step-by-Step Instructions
Step 1. Prepare Ingredients & Brown Chicken
- Chop peppers, onion, garlic, and ginger. Remove seeds from chilies to adjust spiciness.
- Brown chicken in a hot skillet at medium-high heat. Remove chicken and set aside.
Step 2. Sauté Vegetables & Build Flavor
- Add a little more oil to the skillet, then add peppers and onions. Cook until softened.
- Add grated ginger and garlic to the skillet and cook for a minute or two.
- Combine chicken broth, dark soy sauce, light soy sauce, fish sauce, brown sugar, and oyster sauce in a bowl.
Step 3. Combine & Simmer the Sauce
- Return the browned chicken to the skillet.
- Add the sauce to the skillet with the chicken, peppers, and onions.
- Stir to combine and let simmer for a minute or two, allowing flavors to meld.
- Stir in most of the Thai basil and Thai mint, reserving some for garnish.
- Add the juice of one lime.
Step 4. Serve & Garnish
- Serve over cooked jasmine rice. Garnish with remaining basil and mint.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- Prep ingredients beforehand to speed up cooking.
- Use a garbage bowl to avoid multiple trips to the trash.
- Remove seeds from chilies to control spice level.
- Don't lift the lid off the rice while it's steaming; let it rest to finish cooking.
- Use a bench scraper to efficiently move ingredients in the pan and prevent dulling your knife.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 40-50g
FAQs
1. Can I substitute the chicken thighs with chicken breasts?
Yes, chicken breasts will work, but they may cook faster. Reduce cooking time slightly to prevent dryness.
2. What kind of chilies should I use?
Use any chili you prefer, from mild to very hot. Serrano or Thai chilies work well for a good kick, but adjust to your spice tolerance.
3. Can I make this recipe ahead of time?
It's best served fresh, but you can prepare the sauce ahead and store it in the refrigerator. Add the chicken and peppers just before cooking.
This quick and flavorful Thai Chicken with Sweet & Hot Peppers recipe is a perfect example of how delicious and satisfying weeknight meals can be. The vibrant flavors and simple preparation make it a go-to dish for busy cooks who appreciate a balance of sweet, spicy, and savory. Enjoy this easy-to-make recipe and savor the taste of Thailand in your own kitchen!