Thai Chicken Thighs Recipe

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Thai Chicken Thighs
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  1. Combine the gingerroot, garlic and red pepper flakes in a cup and set aside.
  2. Mix flour with salt and pepper to taste and dredge chicken pieces in this.
  3. Heat the olive oil in a large skillet.
  4. Saute the chicken until browned on both sides and cooked through.
  5. Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
  6. Add the ginger-garlic mixture to the skillet and saute until lightly browned.
  7. Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
  8. Bring the mixture to a boil.
  9. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
  10. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
  11. Trim and shred the sugar snap peas diagonally.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 310.98 Kcal (1302 kJ)
Calories from fat 98.32 Kcal
% Daily Value*
Total Fat 10.92g 17%
Sodium 1551.47mg 65%
Potassium 160.02mg 3%
Total Carbs 48.79g 16%
Sugars 27.22g 109%
Dietary Fiber 2.41g 10%
Protein 4.75g 9%
Vitamin C 1.9mg 3%
Iron 2mg 11%
Calcium 92.4mg 9%
Amount Per 100 g
Calories 255.94 Kcal (1072 kJ)
Calories from fat 80.92 Kcal
% Daily Value*
Total Fat 8.99g 17%
Sodium 1276.88mg 65%
Potassium 131.69mg 3%
Total Carbs 40.16g 16%
Sugars 22.4g 109%
Dietary Fiber 1.98g 10%
Protein 3.91g 9%
Vitamin C 1.6mg 3%
Iron 1.6mg 11%
Calcium 76mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
  • 8

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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