Thai Chicken Fried Rice (Khao Pad Gai) is a delicious Thai dish, that’s both popular in restaurants as well as being a favorite street food dish.
Thai fried rice with chicken is a flavorful dish combining tender chicken bits, with vegetables, spices and rice to make a make healthy, satisfying and filling meal.
WOw!!!, amazing, this is exactly what i always to do
I love slow cookers, but even more I LOVE Pressure Cookers! Probably because I have no patience what so ever lolll. Great recipe! 🙂
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.
“This was great! Really enjoyed it – thanks for sharing. I do agree with another commenter who said it was a bit sweet – I will definitely reduce the sugar next time (I used regular granulated sugar).
Can’t wait for leftovers tomorrow! :)”
I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂
Wow! Great recipe for grilled chicken. It was juicy and tender. I used the chicken this time to make chicken pesto sandwiches and will used the leftovers on my salad for lunch tomorrow. Thanks for the great recipe!
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.
My store had a sale on boneless skinless tenders instead of breasts, so I think I will try this as more of a layered dish! Can hardly wait.
I bought this expensive non-stick tefal grill pan BUT i can’t seem to get the perfect grill marks as i used to with my cheaper cast iron pan! the non-stick is so much easier to clean although i might as well be grilling the chicken in a skillet! 🙁 is there anything i can do to make this one work as good?
Love this soup. I use half the flour and it turned out perfectly for our preference. Thanks for the recipe. Everyone at my party loved it and ive made it twice since then. Frozen chicken is perfect for this recipe at four hours on high.
I will have to look for one of those grill pans, as I eat a lot of chicken. During the warm months I do use a gas grill outside, but have been using a Forman grill in winter. I have found that it will make nice grill marks, but to cook all the way through, wind up with burned grill marks. I never considered just a quick grilling to get the marks and finishing up in the oven. Thank you for the post. now I won’t have to use ketchup to give my chicken a little moisture when I eat it. 🙂