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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Degree of Difficulty
4wholeskinlessboneless chicken thighs, cut into 1" strips
Season chicken strips on both sides with kosher salt
Melt butter in a sauté pan or skillet over medium high heat.
Add chicken strips and sauté for 3-4 minutes per side, or until the chicken looses it's pink color.
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.
Garnish with cilantro leaves and serve with basmati rice.