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.

Thai Green Chili Chicken

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Course: Dinner
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 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


  • Gather ingredients before you start the recipe
  • 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.

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