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Thai Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Thai Chicken Sauté 2

Thai Chicken Sauté 2 is a staple at home tables in Thailand, prepared with a practical eye and an appreciation for generous seasoning. It reflects the everyday cooking style of Thai families, where dishes are crafted by instinct rather than strict measurements. This version captures the essence of home, where chicken thighs are the centerpiece and the balance of ingredients is a matter of personal taste.

The dish is a harmonious blend of tender chicken, softened onions, and vibrant peppers, all brought together with a generous hand of salt and pepper. The result is a meal that feels comforting and familiar, designed for sharing among those gathered around the table.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 700 g of chicken thighs dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin side down if applicable, and brown them for about 4-5 minutes on each side until they develop a deep golden color. This step locks in juices and enhances flavor.
  2. While the chicken is browning, thinly slice 1 onion and 2 peppers. Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and peppers. Cook them over medium heat, stirring occasionally, for about 5-7 minutes until the onions become translucent and the peppers soften. This releases their natural sweetness and adds depth to the dish.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked onions and peppers. If there is any accumulated juice on the plate, pour it back into the skillet. Reduce the heat to low and cover the skillet with a lid. Allow the chicken to cook gently for another 10-15 minutes, turning occasionally, until the chicken is cooked through and tender. The juices should run clear when pierced with a knife.
  4. If the sauce seems too thin, remove the lid and increase the heat to medium. Let the sauce reduce for a few minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste the sauce and adjust the seasoning with more salt and pepper if needed. This step ensures the flavors are concentrated and balanced.
  5. Once the sauce has reached the desired consistency, remove the skillet from the heat. Finish the dish by garnishing with fresh herbs of your choice, such as cilantro or Thai basil, to add a burst of freshness. Serve the Thai Chicken Sauté 2 family-style, allowing everyone to help themselves at the table.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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