124 Reviews of Thai Chicken Breasts

From: - Carla -

On Feb 20, 2005

-=Public Service Announcement=- If you come across this recipe - MAKE IT! MarieAlice - 5 stars are not enough! It is the perfect blend of sweet and sour. Impressive to serve and easy to prepare. I made the recipe with chicken breasts and served it over Pandan rice. The only replacement I made was with the white wine vinegar - I substituted that with my own homemade Ginger Vinegar. There is not much more I can say about this recipe except that is was just delicious and will become a standard dish made in our kitchen.

From: trishypie

On Dec 24, 2006

Wow, this was delicious. We'd give this 10 stars if we could! DH and I loved the combination of flavours. We used chicken thighs and served it with Japanese rice, green onions and sesame seeds instead of the snap peas. Next time I will double the sauce so that there's extra! Thanks for posting!

From: PinkPanther

On Oct 15, 2007

Its an effort not to make this dish every night! I absolutely love it. It works well with regular vinegar, as I do not always have white wine vinegar. I enjoy cutting the breasts into lots of bite sized chunks before dredging in flour and sauteing. I also add the (cooked)chicken to the sauce before it has fully thickened and simmering it for a bit as the rice finishes.

From: TXOLDHAM

On Dec 25, 2006

I am joining the rest of the reviewers with a 5 star rating. Excellent dish. I did use boneless, skinless chicken thighs, well trimmed of visible fat. After browning, I drained off all the fat and then added a small amount of olive oil to saute the ginger, garlic and red pepper flakes. I used fish sauce as I had some in the frig. I did not have sugar snap peas so just chopped some green onions and sprinled on the top. Served with brown rice and broccoli. Thanks for posting MarieAlice. PS I forgot to mention that I used the Spenda Brown Sugar blend and it worked fine. My husband is prediabetic so I am always looking for ways to reduce carbs and calories.

From: Sky Hostess

On Nov 20, 2006

This dish packs a punch when it comes to flavor! I didn't have fish sauce so I substituted Black Bean Sauce - also didn't have White Wine vinegar so I used Rice Vinegar. When the vinegar hit the pan it made my eyes water and my nose burn - but, boy oh boy! It was great on the chicken! I didn't have sugar snap peas so I just sliced a red pepper thinly and we had that on top of the chicken. Steamed broccoli and rice were the perfect sides! My hubby loved it too - he gave me a thumbs up! We'll definitely make this one again. Thanks for posting.

From: Stephie H

On Sep 11, 2006

Great recipe! I added extra red pepper flakes in mine as well. While my sauce was thickening I put the chicken in the oven for about 15 minutes at 350. Was very juicy. I have to admit, I was a little nervous when my eyes started watering when the ginger hit the pan, but the chicken was a winner in my house...even with the eight year old!

From: CountryLady

On Oct 25, 2005

I'm so glad that I paid heed to Carla's "Public Service Announcement" and made this dish! Its quick & easy, perfect for a weeknight meal, but special enough to serve to company. I omitted the snap peas as they're difficult to find in Canada at this time of year. I paired it with Thai Noodles With Spicy Peanut Sauce (#99918) made with frozen mixed Thai style veggies. Thanx MarieAlice - we will enjoy this another day!

From: Debbie R.

On Nov 19, 2006

Outstanding flavor! I just cut the chicken into cubes, browned slightly and finished cooking with 1/4 cup of water, lid put back on to produce steam. It held well in the oven at 200 degrees while the sauce finished. I used low-sodium soy sauce.

From: Luvfood

On Dec 1, 2006

My DH gave this a top review, loved it! I enjoyed it a lot though sweet and sour is not my favourite (just a personal preference.) It is an excellent dish regardless. I doubled the recipe and tripled the sauce with a couple more dashes of chili pepper. I garnished the dish with a chopped bunch of cilantro. Chopped some sweet red and yellow peppers into thin strips, sauteed in olive oil. Dish looked beautiful and was packed with flavour. Served with basmati rice and steamed broccoli, great dish for a nice dinner for guests.

From: tjc5

On Oct 20, 2007

Loved this recipe. Don't skip the fish sauce. I used chicken tenders instead of breast.