Quick and Easy: Delicious Thai Chicken
6 Common Ingredients, Fast and Easy
I made this recipe up in the early 1990's. People would always say, "Yuck! Peanut butter and chicken". Until they tasted it, that is. One taste and they would beg for the recipe. Many people after they taste it call it a "Thai" chicken. So I changed its name. People told me it sounded more inviting. Even now people say, "yuck! Peanut butter and chicken". But I once had a co-worker call me from Germany to ask for this recipe.
This is a wonderful dish to make when you have some unexpected company. There is minimal prep time and the results are loved by both adults and children. All you do is put the chicken in a pan, mix the other ingredients together, pour over the chicken and put it in the oven.
Yes, It's That Easy!
This dish is so easy to make that you will have time to pick up the house, shower and dress for dinner before that unexpected company arrives. The results are fabulous. I always make this with rice and a salad or vegetable. Your company (or family) will think you slaved for hours to make something that tastes so good!
My son insists on having this dish for his birthday every year. I have made it for potlucks and it is always a favorite. I cube the chicken when I make it for potlucks. You can make it and put it in a crockpot on low to keep it warm. Just remember to stir it at least every hour.
Please Rate this Recipe
- 1 1/3 Cups Fat-Free Italian Dressing, your favorite kind
- 6 Tablespoons Sugar
- 6 Tablespoons Peanut Butter, Creamy or Chunky
- 2 Tablespoons Soy Sauce
- 1/4 to 1 teaspoon Crushed Red Pepper, To Taste
- 4 each (approximately 1 lb) Boneless Skinless Chicken Breasts, or
- 8 each boneless, skinless chicken thighs
- Preheat oven to 350 degrees
- If needed cut the chicken breasts into 4 equal sizes.
- Put the chicken in a 9 x 13 baking pan.
- Mix the first five ingredients together. Mix well to make a smooth sauce.
- Pour the sauce over the chicken.
- Cover and bake for 45 minutes.
- Stir the sauce around the chicken.
- Serve chicken with sauce together.
The reason I use fat-free Italian dressing is because there is a lot of fat in peanut butter. I made it with regular dressing at first, but I thought it seemed a little oily. Switching to fat-free solved the problem.
The amount of crushed red pepper you add will depend on how spicy you like your food. I usually use the full teaspoon, and my children love it. However, when they were younger they would complain about it being too spicy if I put more than 1/2 teaspoon in.
You can make this with frozen chicken breasts or thighs, just increase the baking time to 1 hour.
You can substitute artificial sweetener for the sugar. Each sweetener will tell you how much of it equals 1 teaspoon.
You can substitute a pound of tofu for the chicken.
You can mix the sauce with cooked hot rice to make a tasty side dish.
How to Make Substitute Italian Dressing for Thai Chicken
To all of you who are not American. Italian dressing is basically a vinaigrette dressing minus the mustard. When I make the Italian dressing substitute for this chicken I use:
- 1/2 cup of water
- 1/3 cup of oil
- !/2 cup of white vinegar
- 1 teaspoon Italian Spice Mix (Mix of oregano, basil, rosemary and sage among other herbs that vary per brand)
- 1/2 teaspoon of minced garlic in oil (or fresh)
- Mix the ingredients well.
This recipe will make you 1 1/3 cups of liquid. Use this in the place of the "Italian dressing".
Crock Pot Thai Rice
I have made the chicken Thai taste by combining these ingredients in a crock pot. You put the crock pot on low and in 3 hours you have a delicious rice dish. This is a saucy rice dish. It makes an amazing side dish that will impress others with your creativity.
- 4 cups of water
- 2 cups of rice
- 1/2 cup oil
- 1/2 cup white vinegar
- 12 tablespoons of sugar
- 12 tablespoons of peanut butter (creamy or chunky)
- 4 tablespoons of soy sauce
- 1/4 to 1 teaspoon red pepper flakes (to taste)
- 1 teaspoon Italian spice mix
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Put all the ingredients in a 6 quart crock pot.
- Stir the ingredients together.
- Turn crock pot onto low.
- Let it cook for 3 hours.
- Stir well and serve
This is a very creamy rice, not a dry rice.
You may need to cook for 3 1/2 hours depending on the crock pot.
Crock Pot Thai Rice will serve 5-6 people.
© 2009 Kari Poulsen