Thai Chicken Chili is an ideal second dish if you have left over Thai Green Chili Sauce from a previous dish. The recipe for the chili sauce yields more than a cup so you can easily use it with chicken as I have here, or even shrimp. Shrimp would be even faster as you could just serve it over the grilled shrimp with rice.

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  • Course Dinner
  • Cuisine Asian
  • Keyword All-Seasons, Casual Dinner Party, Delicious, Different, Easypeasy for One, Fine Food, Flavor, For Foodies, Saucy, Savory, Simple, Two-for-Recipe
Servings Prep Time Cook Time
4 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
4 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
Easy
Ingredients
  • 4 whole skinless boneless chicken thighs, cut into 1" strips
  • 2 tbsp unsalted butter
  • kosher salt
  • 1/2 cup frozen baby peas
  • 1 recipe Thai Green Chili Sauce
  • 1-2 sprigs fresh cilantro leaves
Servings: people
Units:
Instructions
  1. Gather ingredients before you start the recipe
  2. Season chicken strips on both sides with kosher salt
  3. Melt butter in a sauté pan or skillet over medium high heat.
  4. Add chicken strips and sauté for 3-4 minutes per side, or until the chicken looses it's pink color.
  5. Pour Thai Green Chili sauce over chicken strips, reduce heat to medium low. Cover pan and gently simmer for 10-15 minutes or until the chicken has cooked through. Add frozen peas and cook until the peas have been warmed through.
  6. Garnish with cilantro leaves and serve with basmati rice.

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