Easy Thai Chicken
So sticky, so tender, so moist and just packed with so much flavor. And it’s an easy peasy weeknight meal, made in 30 min or less!
As a food blogger, there is always a ton of “work food” that needs to be consumed in a timely manner, especially when it’s just the two of us humans and two baby corgis. And since I make a ton of chicken recipes, well, there’s just a lot of leftover chicken in my fridge.
So when my husband asks what’s for dinner and I say, “Chicken, as usual,” he replies with, “How many different ways can you make chicken?”
Shortly after that response, he devoured these sweet and sticky Thai chicken thighs in seconds without taking a second to look up. He never complained about another chicken dinner after this.
Easy Thai Chicken
- 2 tablespoons unsalted butter
- 8 bone-in, skin-on chicken thighs
- ¼ cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
For the sauce
- ½ cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, or more, to taste
- Preheat oven to 400 degrees F.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with peanuts and cilantro, if desired.
Did you make this recipe?
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Oh! My! Gosh! This is outstanding in so many ways! Simple ingredients, comes together very quickly, texture of those crispy glazed skins is A-Mazing, and the flavors…mwah! I served over a little sticky rice along with stir fried zucchini/mushrooms/carrots and cabbage. This will be on my short list of meals to impress your guests with!
Delicious and easy. My 2 favorite aspects of a recipe!
Easy to make. I made additional sauce. Excellent flavor. Even my picky eater liked the meal.
What would be a good substitute for Sriracha? Just don’t enjoy the flavor of it.
Really good and easy! My boys loved it. Wondering if the sauce would work well with shrimp as the protein instead of chicken?
A go-to Thai “fix.” On regular rotation 🙂 Thanks.
Thank you finally a recipe that doesn’t give the entire family history complete with 23andMe DNA profiles, and a history lesson on Asian cooking LOL!!!!
OK to preface… I almost didn’t make this because I scrolled through what seemed like endless comments to see if someone had attempted this with chicken breast and I finally found one. Stopped scrolling comments and printed the recipe and headed to the store for the few things I did not have on hand. WINNER WINNER THAI CHICKEN DINNER!
Used boneless skinless chicken breasts that I butterflied, ground ginger instead of fresh and jarred minced garlic instead of fresh. Everything else was the same except I omitted the peanuts as we aren’t a fan of them on food. I also took the bajillion comments advice about doubling the sauce but instead I tripled it!
This dish was SO easy and SO damn delicious. Served over white rice with a side of sauteed broccoli. The fam loved it and said add it to the rotation. 🙂 I haven’t used your recipes in a few years and I honestly don’t know why but your website name is one I have remembered all these years. I never remember any other websites LOL.
I’m adding your recipes back in rotation because even years later (I know you posted this years ago) I was NOT disappointed one bit and just about licked my plate. It was hard not to grab seconds so I had leftovers for tomorrow. TY!
it has become my FAVE recipe. i can make it for a fancy dinner party or weeknight dinner.
I “fry” the chicken outdoors on my grill. other than that, i follow the recipe . i give it 5 star rating!!
i use either ramen noodles or Yakisoba. I also double the sauce recipe.
Delish! Looked just like the picture.
Simple, tasty and great as leftover. Make more than you think….They will be eaten.
Very good it’s a keeper. Thanks for this recipe
It looks delicious and easy, can use same recipe for a pork crown cutting 3/4 inside the pork or made more sauce to drizzled every chop at the end?
Fabulous! I used skinless thighs and it turned out great!
Make extra sauce, Use boneless chicken, Serve with rice. Perfect.
I made this for the first time last night, and it was a huge success. I doubled the sauce recipe and used boneless, skinless chicken thighs. However, I should have made even more sauce lol. I did pan sear them, and the finished dish looked exactly as the picture does. My family loved this, especially my teens.
Quick, easy and delicious! A great recipe to introduce my family to Thai food. Thanks for sharing.
Ohmylanta!! Easy; had all the ingredients on-hand; went together fast, and; tasted so good. Garnished with cilantro and course chopped peanuts, served with steamed jasmine rice and stir-fried bock chow and onions. Next time it gets paired with pineapple fried rice.
We use the sauce for our Meatless Monday. Baked Gardein Chick’n seven grain crispy tenders, baked them, then dipped in sauce and put back on parchment paper & into oven for another 5-7min – delicious! 2 1/2 yr old grandson ate 4!
Absolutely killer. I combined with this block choy recipe https://theforkedspoon.com/bok-choy-recipe/
This is one that is going on the list!
This was AMAZING! I followed the recipe and made it exactly as it is written. I did take the suggestion to double the sauce. Everyone in my family loved it.
This was excellent. I made enough sauce to freeze for the next time. Also very easy. My chicken thighs were not large, and cooked in 15 minutes. Served on rice to soak up some sauce.
We love this recipe and we have made it three times now. My son likes real spicy dishes so the last time I made it I put double the sriracha to make it just a little bit more spicy and he loved it. I really like your website and your recipes so I’m sure there will be many more from you on our keeper list. I’m glad I found you. Thank you!
Delicious!! I highly recommend making more of the sauce to then drizzle on top of the chicken when it’s done. Also, I didn’t have Sriracha so I used Valentina and that worked very well.
Finger licking. Easy and a treat to ones taste buds.
Does anyone know of a substitute for fish sauce?
This recipe is FANTASTIC. It’s so simple and delicious, and is a new family favorite! Thank you!
I use boneless/skinless thighs (2 lbs) because I don’t want the extra fat. And because of the short cooking time, bone-in won’t buy you any extra flavor. I use a cast-iron skillet because it goes from cooktop to oven. I use G. Hughes Sugar-Free Sweet Chili Sauce; it behaves like Mae Ploy and the end result tastes superb without all the sugar (check the label; you will be shocked!)
I made homemade sweet chili sauce and really love your recipe!
I made this last night and it was “Damn Delicious!” Even my picky eater liked it. I have no experience cooking Thai recipes and am not really that big of a fan of Thai restaurants. But I spotted this recipe and decided to try it and glad I did. I made the full amount of sauce but only 2 thighs. ( I like sauce ) They were big thighs cut from a leg quarters, not those little thighs sold by the tray in a grocery store. Instead of fresh lime juice I used some little packets of something called True Lime which are powdered lime juice and they worked just fine. I cooked this in a counter top oven which has both the top and bottom elements heating. So when I opened up the oven door at 25 minutes I realized that I did not have to finish them off under the broiler. They looked just like the picture on your web site. I served this over rice and it was a great dinner which I will be making again. On top of everything else it is very EZ to prepare. Thanks for such a great recipe!
Love this recipe. Very flavorful and easy to make. I will make another batch of the sauce and try it over boneless chicken in the crock pot.
We loved it. I did some small changes. (Soy to cocounut aminos and butter to olive oil. ) But it was still amazing… Thank you 🙂
Shh… I’m eating.
No thighs, so used chicken breasts. No peanuts, so stirred in a tbs of peanut butter. No cilantro, so I used about 5,000 cups of basil (estimates may not be accurate). Amazing.
Make this – because I’m not sharing.
There could be a bit more sauce on the recept but I made it double so the amount is perfect (if you want a bit more moist for example with rice). Overall it’s so delicious.
Fantastic recipe! I had all the ingredients and worked great in a cast-iron skillet! As the recipe says Easy Thai Chicken. Simple and Delicious! Had it with Shrimp Pad Thai. The recipe is a keeper!
we make this often- our kids (ages 7, 4, 2) cheer when they know we are having this meal.
I just tried this recipe and it’s seriously SO delicious. The only different thing I did was adding 3tbs of fish sauce (because we love it haha) and added sambal. This will differently be in my meal rotation!
Thank you…you’ve renewed my life!
OMG!! Super delicious!!! I used 3 lbs of boneless, skinless chicken thighs and they worked wonderfully! As I seared the thighs I put the finished ones in the baking pan and immediately brushed both sides with the sauce. Bake the thighs “smooth” side down so that the “rough” side can catch and hold the sauce. Midway through the 25 min bake time I spooned sauce over the thighs again. Finish with that broil–it’s essential! Served it with curry noodles and steamed green beans. This recipe is a winner and will go in my regular rotation. Thank you, Chungah!!
I have made this countless times. It is a regular in the dinner rotation around here. A must make dish!!
We made this chicken dish last night. We used fresh chicken tenders, coated with cornstarch ..cooked a little less time. We did not have fish stock add another TP soy sauce and served over cauliflower rice. Yummy!!!
Just love this recipe ! I make the sauce ahead of time and refrigerate it !
My guests rave over it as well ..thank you for sharing
Have made this recipe several times! Delicious!!
This chicken is fantastic! The kids clamor for the sauce. Works great for chicken breasts too, just reduce the cooking time appropriately. Definitely a quick, easy, flavorful keeper!
Hi darling, it will be my first time to cook Thai recipe tomorrow. I dont understand when do I pour the mixed sauces? And how I should broil it? When I try to translate broil means boil… I dont think you boil the chicken in the end… hahaha PLESSE HELP 🙂
Hi Agnes! You can pour in the sauce prior to baking the chicken. “Broiling” means using the top heat in your oven so that the chicken is being cooked on high heat coming only from the top.
The best chicken recipe ever! The spices are just right, easy prep. I made this with sticky rice and my family ages 6 to 60 raved!
Its absolutely delicious. I make it as you explain. But, I have a question. Can you make it in the instapot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
This is one of my favorite things to make! So delicious! I usually serve it with coconut rice and roasted broccoli. I love having leftovers to take for work lunches. Thanks for sharing this recipe!
Oh my, did this ever satisfy my craving for Asian food tonight. I used fewer chicken thighs than the recipe calls for, so there was some extra sauce in the pot, which I soaked up easily with a side of white rice. Trust me, none of that deliciousness was going to waste! Also, I added about 1 tbsp of fresh chopped basil in with the cilantro to brighten it up even more. So good!
Tonight is the second time I’ve made this and my family goes nuts! Such a good recipe. I add alittle more of the chili sauce after cooking because my boys are crazy that way. Make this! It’s amazing!
This recipe is absolutely amazing. We are trying to cut out rice but I make some broccoli on the side which makes a full meal. At first, my husband’s favorite meal was my chicken teriyaki but this definitely took 1st place. Amazing recipes and now planning on buying your book. Thank you for everything!
Excellent chicken! It was very flavorful and the chicken was crispy on the outside. I served this with rice and spooned some of the sauce over it before topping it with chicken. Thank you!
Can I use lemon instead of lime?
Mary, lime juice is truly best here so I do not recommend substituting with lemon. But as always, please use your best judgment when making substitutions and modifications.
OMG, this was so damn delicious (seriously). Easy to make! Easily in my top 10 now!
I just made this recipe; however, I cooked the thighs on the grill. Made the sauce and simmered on the stove, then when the thighs were done I poured the sauce over the thighs and served. Yum, yum!!
That’s a great way to do it! Thanks for sharing, Marge.
Planning to cook this for my boyfriend this weekend!
What veggies do you think would go well with this?
I think broccoli and bell peppers are great with this!
I made this last night and it was fantastic! I made this with Lo Mein and my family LOVED it! All of your recipes are wonderful!
Hi Chungah, this looks delicious and I will make for Easter tomorrow Is the chicken baked uncovered?
This was delicious. And, for the vegetarian in the family, I simmered some browned tofu in the sauce. It was declared a winner too. We had chopped peanuts, cilantro, and scallions for garnish, and served with noodles. Great dinner. Oh, some Pacific Rim Reisling went well with it too!
OMG! Damn Delicious brings it every time!
Served over steamed rice with steamed spinach. Yum.
This looks delicious! What brand of sweet chili sauce do you use? The one I bought is way too spicy.
I actually do not have a preferred brand. Sorry!
Yummy, moist and juicy chicken! Easy. Had no cilantro and don’t like peanuts in my food so I garnished with scallions. Will be making this one again!!
The chicken was fabulous! I’ve made it several times. My husband is a pretty picky eater. We love Asian and Thai recipes.Your recipes are delicious I like to serve it with fried rice or lo me Thank You
I made this for supper tonight and it was a hit. I used vegetarian oyster sauce because I didn’t have fish sauce. I served it with rice, roasted carrots, steamed asparagus and salad. I wish I had doubled the sauce recipe because I wanted to lick the pan clean – it was that good. My 10 year old neighbour was over to help make this. She did the sauce while I seared the chicken. Easy peasy! Thanks for another successful dinner.
Hey Chungah, what kind of side dish do you suggest???
This would be a great accompaniment!
This recipe looks yummy. Would it work to sear the chicken, add the sauce and then freeze the mixture to bake later? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made this with boneless skinless chicken thighs last night. Absolutely delicious! I want to make it again today. And so easy to do! Definitely a keeper recipe. Thanks! 🙂
I made these last night – very delicious! Looking forward to trying more of your recipes!
Can I use oyster sauce as an alternative to fish sauce?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Love your recipes! Can I make with chicken breasts and if so how would I adjust? Thank you!
Yes, absolutely! But cooking time may have to be adjusted as needed.
I’ve made other of your recipes before and this one was an absolute winner! Made with coconut rice (Chrissie Teigen) & fast sauteed chopped bok choy & shiitake mushrooms.
Made this tonight with minor deviations. No peanuts. Roasted sesame oil… used ponzu instead of lime. Doubled fish sauce. Excellent.
I tried this last night and it was delicious and super easy! Thank you
This looked so good, I had to try it. I only had boneless chicken thighs on hand so I made some adjustments. I browned the thighs in butter in a skillet on the stove top. I then slid it all into a ceramic baking dish and poured the sauce on top . I cooked the 2 lbs of thighs for 18 min and then broiled for 3. They came out perfectly!
This was all made with ingredients from Stop & Shop – so don’t think you have to go crazy finding the items in a specialty shop.
I’m one that is genetically made to find cilantro to taste like soap – so that was omitted – still was delicious. Even my 16 month old ate everything. I happened to have some green beans – so I steamed those and put the sauce over the top of them as a side. I think I might try next time to pour the finished sauce into a saucepan and thicken with some cornstarch. It’s so delicious, that thickening it can only make it better!
By the way- this is the first time I have ever commented on anything – that’s because this recipe was SO EASY and DELICIOUS!!!
This looks delish and I plan on making it tonight. Would you recommend marinating the chicken in the sauce to increase flavour?
There’s really no need to but it’s completely up to you!
Made this last night and it was DELISH! I didn’t have a big enough oven safe skillet so I just cooked it in batches and placed in on a non-stick foil lined baking sheet.
The other thing I did was move them to another foil lined baking sheet just before broiling so that I could save the extra sauce to pour on top that way it wouldn’t be over charred. I served this with Cilantro Lime rice and it was knock your boots off lick your fingers GOOD! Thanks again for another great Hubby approved dish!
I love Thai food! Nice blog.
I made this over the weekend, just for myself, and it was DELICIOUS. Going to make this one again soon 🙂 though I may try chicken breasts next time, as I’m not a huge fan of chicken thighs.
I omitted the peanuts, also, but may try that next time … it was delicious with the cilantro, though. Thanks for the recipe!
So I didn’t have sweet chili sauce so I used Thai chili garlic paste with 2 or 3 drops of liquid Splenda. While it turned out great I am looking forward to trying it again with the right sauce. Love how sticky the sauce is and it has just the right amount of heat. Have you tried this on pork ribs? For some reason I think it would be really good.
I forgot to mention we served this with a simple Caesar salad on the side. The coolness of the salad paired with the heat of the chicken was a pleasant balance.
I actually haven’t tried it myself but pork ribs sounds amazing!
Any suggestions on cooking time if using drumsticks?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Can you make this recipe in a power pressure cooker? How?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Can oyster sauce be used in the place of fish sauce?
Shannon, here is a great forum discussing the best substitutes for fish sauce. Hope that helps!
This was really good, the sauce was yummy and tasty. I threw in some cubed butternut squash in the pan. Definitely do this one again.
I made this last night and my husband and 16 year old twins freaked out – it was amazing. I only had the spicy chili sauce which is not that sweet so I added honey to compensate and it turned out perfectly. Other than that (and I didn’t have fish sauce) I followed the recipe exactly.
Thank you for your efforts!!
Hi there! I am new to your blog and really loving your recipes…you know how to blend flavours and so every dish I have made so far has been really great and has not disappointed yet! Just a question for you for this dish – if I was to make it with chicken breasts…would you suggest bone in as the the thighs were bone in or just boneless breasts?
Thank you and so glad I found your delicious food!
You can use either bone-in or boneless – it’s up to you!
Hi. This was my first time on your site and the pic of the chicken looked amazing so I went out and bought thighs and hoped for the best. Let me tell you it was even better than I thought it would be. I don’t like ginger (gasp) so I skipped it and made it w/o the Siracha for the kids (chili paste in the adults sauce) and it was amazing! I made a quick bok choy and peapod stir fry, rice and dinner was done. Usually when I replicate a dish that photographs beautifully on a site, it never looks as pretty, but mine looked beautiful and tasted even better than it looked. I can’t wait to try more of your recipes. Thank you:)
Hi Chungah! Im addicted to your blog! You are soooo helpful to keep me on track and eatting healthy! My question is could boneless,skinless chicken breast be used instead of thighs to be healthier? If so what method and cook time would you use? Thank YOU!
Yes, boneless, skinless chicken breasts can be used but you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.
Does the pan need to be covered while cooking in the oven?
Nope, no cover needed.
I just made this and it is fantastic! Absolutely love the sauce! Followed the recipe exactly and served it with lo-mein noodles. Raves all around. Happy to have found your website!
This looks amazing! Can I make this without the skin though?
Just made this last night and it was delicious! As much as I love my slow cooker, wouldn’t make it this way. Follow her directions, although I didn’t need to broil it the last couple of minutes; it was beautiful as-is. Served it with lo-mein…fabulous! I’m enjoying leftovers for lunch as we speak… try this recipe, you won’t be disappointed!
Enjoyed this dish immensely… added a Serrano for more heat. Family gobbled it up!
I tried this tonight – delicious!! It came together as fast as you said it would. Served it with rice. Will do my best to serve a veg with it next time. 🙂 (and there will definitely be a next time!). Thanks for a great recipe.
OMG, this was rockin’! Only chicken I had on hand happened to be drumsticks
and this recipe was a 10+ at our house! This, sesame onion rice and cucumber salad
and dinner was on the table in about 50 minutes. THANK YOU!!!!!!!!!!!!!!! ;))
I made this tonight & it was “damn delicious” ! Thank you!
can i make the dish using the slowcooker?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Made this last night & it was outstanding. The one thing I did was bake the chicken at 400 skin side down for 20 min (oil the pan) then baste with sauce every 5 min for 3-4 more times. The sauce carmelized & was incredible! Thank you!
I’m making this for the second time in two weeks. Everyone, including the insanely picky eaters, love this dish. I serve with stir fried veggies. It is a keeper in this home.
I made this for dinner tonight…..very good, thank you for posting this recipe
This was AMAAAAAAZZZZZING!!!!!!! I could eat it every day. Shared the recipe with my sister and she went nuts over it too. Thanks so much!
Wow, these were delicious!
Do you think I could substitute agave for honey?
I meant for the Asian salmon in foil recipe
Just to let everyone know that I used boneless/skinless thighs. I baked for 20 min @ 400.
After done baking, I put on hot grill for 2-3 min. These were truly amazing. I love how they got that smokey taste from the grill and the grate marks—soooooo good. These are a must try for sure.
Hi there, can this work with regular chicken breast, at least flavor wise?
I did try this at home and the sauce was perfect .. I used chicken breasts for this recipe and my only problem was that the meat became too dry quickly.. are there any options to keep this moist??
Thank you so much !!
Sejal, here is a great article on How To Cook Moist & Tender Chicken Breasts Every Time.
I made this tonight for my family and it was great! I used chicken breasts instead of thighs, but it still came out juicy and delicious!!! It was super easy and I would definitely make it again!! Thank you for posting!
I don’t have a pan that is oven safe. Would it still work if I skipped the stove step and cooked it in a pyrex dish in the oven for longer?
Kelly, it may be best to sear the chicken first and then transfer to an oven-safe baking dish.
I used boneless/skinless thighs. I seared them 1st. Put them in a casserole along with sauce. Baked 20 min @ 400. Then I put the thighs on the grill for about 2-3 min. Plated & spooned sauce over thighs. These were amazing!
Hi, I am such a fan, love all the recipes I have tried so far. Just a quick question…
is there a particular brand of fish sauce you use? Thanks for another great
recipe, will be trying as soon as I hear from you.
I actually do not have a fish sauce brand that I prefer over others. It just really depends on what is available at my local grocery store.
This was a big hit for dinner tonight — thank you for sharing this recipe. Will definitely make it again. Will cut the Sriacha sauce in half, though — it was a bit too spicy for our wimpy tastes. Delicious, though.
Hi Chungah, all my family members love Thai chicken. Your recipe is just wonderful and easy to understand and make. Thanks a lot for sharing this recipe. 🙂
Made it tonight with a couple tweaks and turned out awesome – added a little more butter and cut up a couple of onions to bake/roast along with the chicken in the oven. So yummy! We used the extra buttery sauce with the cooked onions as dressing for baby kale salad to eat with the chicken. Thank you for posting this awesome recipe!
Plan on trying this next week but I have a question. You said, your “husband”. Did I miss something? Did you guys already get married? If so, congratulations! Jason is one lucky man! Love your site and recipes BTW. Thank you!
Yes! We got hitched back in March 🙂
Just made this for dinner- so simple and delicious! LOVED the sauce.
I absolutely LOVE your recipes. I can not wait to purchase your cookbook! You have made dinner a success at my home every night. Thank You!
Are you like Peyton Mannings Mom???
Everything I have made from you has been delicious! We love Thai, so I am excited to try this out. Quick question: the chicken will be put in the oven skin side up?
The chicken should be placed skin side up.
I want to make this tonight but I have boneless skinless chicken thighs.
Think that will work?
There is anchovy in Worcestershire sauce.
What kind of fish is used for fish sauce normally? I cannot have certain types of fish so I wondered if there would be a substitute that would work as well. It looks YUMMY!
Cindy D, here is a great article on how fish sauce is made.
Worcestershire sauce makes a great sub for the fish sauce
No, it doesn’t. Worcestershire is a completely different ingredient with a completely different taste.
Worcestershire is nothing like fish sauce. You would ruin the dish if you used it.
No, the dish isn’t ruined, it really does taste very good. I used it as a sub all of the time. I’ve also tried fish sauce, so yes am familiar. To each their own, but don’t judge. This recipe is very good!
Even if it were a good substitute, Worcestershire sauce contains anchovies so might not be appropriate!
I absolutely LOVE your blog!!! Anyhow, do you have a favorite brand of sweet chili sauce? I live in an area of Boston with a ton of Vietnamese markets. I’ve got everything but the sweet chili sauce in my fridge or pantry 🙂 I’d be keen to make this over the weekend. What would you serve as a side?
I particularly love Mae Ploy Sweet Chili Sauce but you can really use any brand. As for sides, brown rice or even quinoa would complement this dish very well!
I made his last night! LOVED it! I served it with sautéed bok choy with sesame oil, garlic and ginger! I probably added a bit more Sriracha as we love our heat…even the kid does! Oh, and I bought the Mae Ploy Sweet Chili Sauce
Tonight I’m making your One Pan Lemon Herb Salmon! Thanks for this amazing blog with such tasty and easy recipes for a working mom that wants to feed her family well!
I have a really silly question…
What does ‘fish sauce’ taste like?
Shauna, fish sauce does not have the most pleasant smell but it does add a great depth of flavor to Asian dishes such as this.
Yeah, I’d agree. It’s like the Thai version of soy sauce; it adds saltiness. At the Asian stores it comes in large bottles but it lasts forever!
Do you have to start on the stovetop or can you just start and finish in the oven and still have crispy chicken?
I recommend starting on the stovetop for the best results possible.
I did mine on the grill yummy
A decent sub for fish sauce is Worcestershire sauce
Absolutely not totally different not even close.
Not even close to fish sauce!
Yep, totally agree – it is a great sub for fish sauce, I’ve used it for the past couple of years once I was told. Worcestershire Sauce has anchovies – used in small quantities, it brings out the depth as well! If you have not tried it, don’t judge. : )
BTW – this is a great recipe – served over Rice Noodles. Yummm!
I agree – worchester provides the sodium component – most home chefs don’t have these types of ingredients on hand to whip up a great meal- being a chef – we know how to sub ingredients to get the desired result quickly and use what we have on hand
It’s fine to sub….I do it all the time. But Worcestchester sause is NOT anything like fish sauce. I am sure it is still good, but not the same.
Chef taiki Goodman here yes fish sauce is very powerful but you are just a little with all the other ingredients and it’s fantastic
The manager at the Asian grocery store came out of his prized perch, where they sell Lottery tickets, to take me back over to the Fish Sauce aisle & tell me, I don’t know what they use this for, “nobody ever buys it, ” as he put the jar with chucks of fish in the sauce back on the shelf. He then picked another bottle, it was liquid no solid pieces in it, as he shoved it into my grateful hand. I’d been praying for some help. Then I read up on Fish Sauce & nobody mentioned the chunky stuff, so I didn’t use it again. However the dish I had used it i
n was wonderful. The smell was not, but it really gives the food a great taste.
It Dosent add a fishy flavor to your food if that’s what your concerned about.
Looks like another perfect chicken dish! Chicken is lucky because it is so versatile, it is always on the menu!
Chicken thighs are my favorite. I will be making this recipe tonight. I love it when recipes are easy and taste fantastic.
I used to think the only chicken I wanted was like KFC but now I want chicken like this.
I wouldn’t be complaining either. This looks so delicious, I could eat it right now, for breakfast.:)