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Thai Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Thai Chicken Sauté

Thai Chicken Sauté is a dish that captures the essence of home cooking in Thailand. This recipe reflects the way family cooks prepare it, with an intuitive touch that comes from years of experience. It's a staple at Thai home tables, where cooks measure salt by hand and embrace the richness of cooking with a generous amount of fat. The dish is a celebration of everyday life, crafted with simplicity and a shared understanding of flavor.

The sautéed chicken thighs meld beautifully with the sweetness of onions and the gentle heat of peppers. The result is a dish that feels hearty and satisfying, with tender bites of chicken that are seasoned to perfection. It's meant to be shared, inviting everyone at the table to enjoy the familiar and comforting flavors of a beloved home-cooked meal.

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. This will help them brown more effectively. Season the chicken generously with fine sea salt and black pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer, skin side down if applicable, and cook until they are golden brown on the outside, about 5-7 minutes per side. The chicken should release easily from the pan when it's ready to be flipped.
  2. While the chicken is browning, peel and thinly slice 1 onion. Core and slice 2 peppers into strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced onion and peppers. Stir them into the remaining oil and chicken drippings, cooking over medium heat. Stir occasionally until the onion is translucent and the peppers are tender, about 5 minutes. The vegetables should be fragrant and starting to caramelize.
  3. Return the browned chicken thighs to the skillet, nestling them among the vegetables. Reduce the heat to medium-low and cover the skillet. Allow the chicken to cook through, absorbing the flavors of the aromatics. This should take an additional 10-15 minutes, depending on the thickness of the thighs. The chicken is done when it is firm to the touch and no longer pink inside.
  4. If there is excess liquid in the skillet, increase the heat to medium-high and let it simmer until the sauce is slightly reduced and coats the chicken and vegetables nicely. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if necessary. The sauce should be flavorful and slightly thickened.
  5. Finish the dish by garnishing with fresh herbs of your choice, such as cilantro or Thai basil, if desired. This adds a fresh, aromatic touch to the dish. Serve the Thai Chicken Sauté family-style, allowing everyone to help themselves. Enjoy the dish with steamed jasmine rice to soak up the delicious sauce.
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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