Thai Chicken Sauté

  • sunshower41 Posted: 07/05/09
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    My boyfriend and I love this recipe. Why? It's quick, easy and has wiggle room. It's a great base for a stir fry and then we get creative. We usually make a bit more sauce--but not much--and throw in some thinly sliced peppers, broccoli, snap peas, water chestnuts, baby corn, you name it! This is especially great when you need to use up some veg before it goes bad. I wouldn't serve this to company but it's perfect for an easy weeknight dinner.

  • shaftermee Posted: 12/07/08
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    I love being able to read reviews before I try a new recipe. You guys never steer me wrong. In this case, I used Thai Sweet Chili Sauce to avoid the spice issue that was raised several times (my family is very spicy-food adverse) and I added chopped peanuts on top. As a reviewer said, the cilantro is a very important ingredient, not only for the flavor but for the color. I will add red bell pepper next time as someone suggested (should have trusted that suggestion the first time), and chopped peanuts on top added a nice touch. Very good recipe and enjoyed by everyone in the family. Thank you.

  • falljunelaker Posted: 05/29/10
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    This was very good. Although I love Thai food, I had low expectations for some reason, but it was delicious. We did not use boil-in-bag rice, though. We just made the rice normally.

  • amyc79 Posted: 07/27/09
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    This was good and easy enough to put together, but wasn't quite as good as I was hoping after reading all the reviews. I found it a little bland/boring. It was nice to try but I will probably be moving on to a new recipe.

  • aimeeh Posted: 07/15/09
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    I read every review hoping I'd find something similar to what restaurants make and this doesn't even come close. There are lots of flavors missing. I liked the spice so I used 1.5T of the srirachi. 1/2 reg cocunut milk and 1/2 water instead of lite cocunut milk for extra flavor. Added red pepper and snap peas with unsalted peanuts on top. Extra ginger, garlic and cilantro but it still was pretty lame to me. I love traditional thai food and this didn't compare. The search continues.

  • DeHowe Posted: 06/03/09
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    Quick, but flavorful. Lots of coconut taste, so not so good for those who don't like coconut. I substituted Louisiana hot sauce for the Sriracha, and using the full 2 tablespoons was fine--the heat was a good balance to the sugar and coconut milk. Definitely will make again. I used brown rice instead of boil-in-bag, and served this with stir-fried vegetables.

  • LindaSNYC Posted: 12/01/09
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    I made this using chicken tenders, so the cook time was a bit longer, maybe ten minutes. I also cooked the onions, garlic, and ginger longer...one minute just didn't seem sufficient. I had half a can of regular coconut milk on hand, so I used that, but did reduce the oil a bit. I bought a jar of Thai chili sauce rather than the huge bottle of Sriracha as I wouldn't use it a lot. Thai chili sauce is sweet, so I reduced the sugar. I served it with Chinese black rice for a nice color contrast. It was totally yummy.

  • nikki22 Posted: 01/08/09
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    I did not like this recipe at all. Ive been making CL recipes for years and this one really disappointed me. The sauce had a weird taste to it. I followed the recipe exactly. Im not sure what would make this better, so Im just not going to make again. There are many other Thai dishes that I prefer over this one.

  • AMP3232 Posted: 02/17/09
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    This was a very tasty dish and quick to put together. I'd use just a bit less of the Sriracha, but my husband liked it as-is.

  • cprnncc Posted: 08/28/09
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    DELICIOUS. I use half the required hot sauce because my family is not big on heat. It comes together quickly. I serve regular white rice and stir fry some shredded carrots and broccoli slaw with a little oil and ginger for a side dish. If there are any leftovers, its a great lunch. Given the recipe to three friends and they love it.

  • WisconsinGal Posted: 01/22/09
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    This one is definitely a keeper--it's quick, easy, and very flavorful. It's perfect weeknight dinner when you're rushed for time. I'm glad that I read the other reviews because I cut back on the Sriracha and it was just perfect. I'll definitely be making this one again and maybe adding some red pepper strips or chopped peanuts in the future to change things up a bit.

  • mbailis Posted: 01/19/09
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    My family loved this dish. It was a bit too hot and we all had a good laugh trying to eat it. I should have read the reviews first to know to cut down on the heat! I never use instant bag rice though. I will definetely make it again but with less Sirachi added.

  • KathleenH Posted: 01/16/10
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    This recipe is woOonderful! I haven't had much Thai food before, but the flavors in this are so good. I didn't measure exactly, but I probably used about 1.5 Tbs of the Sriracha sauce. Don't be afraid of it because the rice and coconut milk really temper the heat. Served over brown rice with steamed green beans on the side. I mostly followed the instructions, but you don't have to be super picky to have great results. My husband said this should be in our top 5 dishes. :)

  • Jbrada Posted: 10/10/09
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    SO yummy! A big hit with everyone in our group from 4 to 70. Added a bit more fish sauce and more cilantro but we'll add this to our regular rotation!

  • KnittyCat Posted: 03/25/09
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    We really enjoyed this recipe. I cooked brown rice instead of in-a-bag rice, added salt, used fresh garlic and ginger, and instead of adding the chile sauce to the whole recipe, which my children wouldn't appreciate, I spooned out some of the sauce and mixed it in to that to add as desired. Served with an asian salad. Great recipe. Will make it again.

  • cblwolf Posted: 03/21/09
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    I wish I had read the reviews before I made this, because a good dish could have been great!! We loved it spicy, but the addition of bell peppers would have made this dish outstanding! We will definitely be making this recipe again!

  • kkwild Posted: 07/06/09
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    Great recipe, lots of flavor and very easy. Definitely cut down on the hot sauce. I love heat, so I threw caution to the wind and used all 2 tablespoons, but 1 tablespoon would have been plenty. I am still sweating half an hour after eating! But I will definitely make this again.

  • JacqueG Posted: 09/11/09
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    Thought this was GREAT for stay at home Thai food and relatively easy! The only changes I made were to use boneless chicken breasts cut into thick strips and coated with salt and pepper before adding corn starch. I added strips of red bell pepper with the onions, which gave it a really nice color and added flavor. I used more cilantro and topped with chopped green onion and chopped dry roasted peanuts. Served over brown rice. Loved it, and very spicy!! Will definitely make again as an everyday dish, possibly also to serve to guests.

  • blpfister Posted: 11/01/09
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    Delicious. I will make it again. I reduced the chili sauce by half a tablespoon because I was making it for guests. It was a good heat level. This makes more sauce than it appears from the picture.

  • Onecentinvegas Posted: 01/18/11
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    My husband LOVED this; I thought it was just pretty good. I added some green beans to the saute to give it some veggies and cut down on the chili paste because of hubbie's delicate tummy. Husband definitely wants me to make again, so I probably will. Fast, good and easy. What else can you ask for?

  • WeimLover Posted: 01/04/11
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    A great, quick week night dinner ... made exactly as the directions said except I added some red bell pepper. Delicious!!

  • nydcchick Posted: 05/16/10
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    This recipe was good. Not earth shattering, but good. I added sugar snap peas because I thought it needed more veggies than just onion. And seriously - listen to the other reviews - 2 tbsp of sriracha makes this HOT. I love spicy foods, and I thought 1 tbsp was more than enough. The most attractive thing to me is how easy this was. It would make for a great weeknight meal, and I'll definitely be making it again.

  • DominicM Posted: 01/17/11
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    Needs some work. Even my wife said it was a little bland. I would add some Thai Basil maybe about cup and kick up a notch with anywhere from a 2 to 8 thai chilies diced depending on audience. If thai chiles aren't available Serrano peppers as ok. Caution thai chilies are hot. Use gloves. You can also put some crushing peanuts on the side.

  • AngelDaae Posted: 08/04/11
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    My husband and I enjoyed this dish, although we did not think it was anything spectacular. I had to use finely-chopped fresh ginger because ground fresh ginger seems to be impossible to find in my area (and I'm not going to specialty stores to find ingredients for a 'weeknight dinner that comes together quickly'). I also used cubed boneless/skinless chicken breast because that’s what was on sale. We love spicy food and both thought the heat level was good. In fact, my husband added a little extra sriracha to his plate. As another reviewer said, it does make a lot more sauce than the picture indicates. Next time I will add some snow peas or some other green veggie so I will feel like I’m serving a complete, healthy meal (not just carbs and protein). All things considered, I would make this again.

  • Basset_Hound Posted: 08/24/11
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    I made it with noodles instead of rice. Delicious.

  • CwPandaLight Posted: 10/05/11
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    i will make this again and again. it was SO yummy. definitely on the hot side, which is fine for me, but if you are making for guests, just be aware.

  • ajablon22 Posted: 11/15/11
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    Delicious dinner! I'd suggest using less of the chili paste because 2 tablespoons was very very spicy! You can always add more later if you want more heat. I can't wait to play around with different veggies, maybe tofu instead of chicken!

  • Wulffy Posted: 12/28/11
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    WOW! I added a heaping tablespoon of crunchy peanutbutter and used half the chili paste. I served it over a bed of spinich with some wide rice noodles and it was amazing.

  • bkbroiler52 Posted: 11/13/11
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    Excellent

  • nallix Posted: 12/24/11
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    This recipe is very easy and has some great flavors but if you make it according to directions it is INCREDIBLY SPICY. Even using only half the Sriracha called for it still have a lot of heat. Like so many others, I recommend either a milder sauce or maybe only 1/2 T of the sauce. You can always add more to your plate if you don't like how it tastes.

  • nwilker Posted: 03/24/13
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    I upped the siracha to 3 tbs - hubby enjoyed it, i thought it was lacking something... Served it over quinoa - meh. maybe that was the issue.

  • ttsholland Posted: 10/02/12
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    loved this recipe, I made a few changes, I didn't have Sriracha so I used 3 tsp samal oelek which was perfect spice for us and I added lots of sugar snap peas and mushrooms. Excellent flavour, but we didn't get 4 servings even with adding the extra veggies.

  • tgruby1 Posted: 10/18/12
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    My family loves this recipe. I did make one change.. I sauteed red, yellow and orange bell peppers along with the onion to provide more color, texture and nutrients. So easy to prepare and so delicious!!

  • seaswell Posted: 03/12/12
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    This is one of our favorite meals. It is simple, easy, and healthy -- and packed with flavor. I serve over white or brown rice. A few changes (after I've made it a ton): - We only do half the spice. It is very, very spicy as written. - I add the whole can of coconut milk. - I add a big handful of snow peas.

  • calteri Posted: 09/30/13
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    This was very flavorful, easy and quick. The only reason I didn't give 5 stars was that it was a bit on the bland side. The Sriracha gave it plenty of heat but doesn't add much flavor.

  • kray12 Posted: 03/22/14
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    Very yummy, didn't add the sriracha and it was still good. Needs more veggies, next time will add snow peas and red peppers.

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