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My mother’s recipe files contain hundreds of recipes and I forget what’s in the boxes if I haven’t browsed through in a while. So every so often I make myself a cup of tea, pull a chair up to the dining room table, take out several categories and slowly go through them. A newspaper clipping of this recipe caught my eye because the paper wasn’t grease stained and discolored so I knew it must have been one of the last recipes my mom added to her collection. Any credit at the bottom of the page had been cut off so I didn’t have a clue who the author was. This recipe was such a hit when I made it and I was curious where it came from. I Googled Sticky Thai Chicken and, sure enough, the recipe is from one of Donna Hay’s cookbooks, The Instant Cook, a book I can’t wait to add to my cookbook collection.
- 2 tablespoons vegetable oil
- 4 large fresh chilies, cored, seeded and finely chopped (I used 2 jalapenos)
- 1 tablespoon grated fresh ginger
- 3 tablespoons lime juice (2 limes)
- 3 tablespoons fish sauce (nam pla)
- ⅓ cup firmly packed brown sugar
- 8 boneless, skinless chicken thighs, halved (I used 6 whole chicken thighs)
- 2 tablespoons chopped cilantro
- Cooked jasmine rice or steam vegetables
- Heat a large skillet over medium-high heat. Add the oil, chiles and ginger and cook for 1 minute. Add the lime juice, nam pla and brown sugar and cook, stirring, for another minute. Add the chicken and cook for 8 minutes. Increase the heat to high, turn the chicken and cook for 5 to 10 minutes more or until golden, sticky and cooked through. Sprinkle with cilantro and serve with rice or vegetables.
- If you use whole chicken thighs put the skillet in a 350 degree oven after the first 8 minutes of cooking on the stovetop and bake for about 30 minutes or until juices are clear. Baste with the sauce every 10 minutes. If you want a crispier skin turn on the broiler for a few miinutes until skin is nicely browned. Watch carefully.
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It doesn’t look like there is much sauce in the pan but there is plenty to baste the chicken pieces and spoon several tablespoons over the rice. It wasn’t quite spicy enough for my taste so next time I will add another chile and a little more grated ginger. This is a quick and easy dish to prepare and I give it a enthusiastic thumbs up. Using the boned and skinned chicken pieces called for in the original recipe would speed up the cooking process and dinner would be ready to serve in the time it takes to cook the rice. Nice.
This recipe is linked to Foodie Friday festivities at Designs by Gollum. Thanks, Michael Lee, for hosting this lovely event.
It looks similar to something I’ve made before. I used honey.
I thighs are my favorite part of a chicken.
Have a good weekend,
Ramona recently posted..We are confused #2
Cathy, this looks REALLY good right now as I’m sitting making up a grocery list. 🙂
Thank you! And another cookbook to look for- my husband may just stop speaking to me LOL
I have fish sauce I bought for something I can’t remember what, this will fit the bill, it looks absolutely delicious!
Carol @There’s Always Thyme to Cook recently posted..Baked Green Bean Fries
My mother has my grandmother’s recipe box, but I have her old Better Crocker Binder Cookbook, she has many recipes that she cut out of papers, magazines and the back of boxes. I think we can call you a real food detective. This is a lovely recipe, and will have to try it soon!
Lyndsey@TheTinySkillet recently posted..Baked Macaroni & Cheese
Those look sooo good! It must be fate that I took chicken thighs out of the freezer this morning.
I can’t wait to head back to Montana in April because that means I get time with my Moms recipe binder. Got through about 1/3 over Thanksgiving so I’m excited to dive back in. Also to pillage her Colorado Cashe Cookbook which is paper clipped, sticky noted, written in and covered in cooking what-have-you. 🙂
Holliday recently posted..Whiskey Steak with Roasted Mushroom and Asparagus
This looks delicious, Cathy, and another way to savor those wonderful Asian flavors with chicken. I’d love to trty this version.
Susan recently posted..Glazed Asian Drumsticks
Sticky Thai…. Chicken.
I even love the words:)
Lucky you and your mom’s recipes:)
Thank you for sharing this one.:)
Monique recently posted..Soul Food #125~
Sounds like a great dish Cathy! Gotta love anything with “sticky” in the title:@)
My family LOVES Asian food. This will be a huge hit in our house. Thanks for sharing this recipe. It looks delicious. Have a wonderful weekend!
Candace recently posted..FIRST IN THE NATION
I need to make this soon. It looks delicious. Thai is my #1 favorite. Thanks for sharing.
Marilyn recently posted..A Day like no Other
How wonderful for you to have your Mutti’s recipe box to look through. I wish that I did, but mine didn’t leave anything like that for me to remember her by. I have all the ingredients to make this. I drooled, just envisioning the flavor. Then again, you could post one of your delectable food photos as braised leather shoe with sauce, and it would look inviting.
Foodiewife recently posted..Potato Lángos (Hungarian fried bread)
I love Thai flavour too! Those chicken thighs look fabulous.
Have a great weekend!
Angie@Angie’s Recipes recently posted..Soft Whole Wheat Rolls
Love this recipe; of course I pinned it. Chicken thighs are very popular at our place.
Rita
I love recipes like this, so you know I’ll be giving it a try. Thanks for the tip, I’ll be adding more ginger and chile also. Googling is indeed a great way to find recipe sources when you don’t know the author, I do it all the time.
Lea Ann recently posted..Spicy Paella With Chile, Lime and Cilantro
Sounds very good Cathy and the color you got on the outside of the chicken looks perfect.
Larry recently posted..Saturday Humor
i do believe i have everything i need to make this gorgeous chicken. YUMMY!
teresa recently posted..Spaghetti Squash and Meatballs
My hubby will just love this – thanks!
Bernideen’s Tea Time Blog recently posted..FIRESIDE TEA FOR ONE – FOR "FRIENDS SHARING TEA"
I love Donna Hay!!!! I love that you are cooking through your moms recipes over the years.
bellini recently posted..Game Changing Sweet Corn Fritters from Edible
I landed here via Bernadeen’s Tea Time blog. This recipe sounds wonderful. I will definitely be giving it a try. Thanks for sharing it! 🙂
Renna recently posted..Garden Goodies Galore!
Yum, you got me with the name – I love almost anything Thai and this looks fabulous! Thanks Cathy!
The Caf̩ Sucr̩ Farine recently posted..Challah Bread w/ Honey and Sea Salt Рthe Five Minute Way!
It sounds and looks fantastic! Thai flavors are so fantastic. You lighting is always so wonderful too, just absolutely mouthwatering to look at.
I love to just go through recipes too, even if I don’t ever make any of them. I wonder where my mom’s recipes all went to. I hope someone kept her recipe file box, what a shame if it got tossed when we cleaned out the house after both of them passed away.
Donna Hay sure knows how to make it easy AND delicious!! But then … she IS an Aussie!!!
Red Nomad OZ recently posted..My FavouRED OZ Things #3*!!
That is so great that you have a box of your mothers old recipe clippings, I am sure it is fun to go through 🙂 The flavors here are wonderful and love the name 🙂
Magic of Spice recently posted..What’s on the side? Vegetarian "Meatballs" with 5 Star Flair
I love the combination of flavors – it looks delicious Cathy.
Pam recently posted..Mini Baked Frittata with Broccoli, Bacon, and Sharp Cheddar
Somehow I missed this post, but glad I saw it after all. I’m bookmarking this recipe as I cook thighs quite a bit and have been looking for some new ways to make them. Thanks Cathy.
Lynda recently posted..Brown Butter Pumpkin Layer Cake
Yum! This sure looks good, Cathy. How fun to have your Mom’s recipes to go through. I have ONE. That’s it. Hand written in pencil. I’ve always intended to frame it.
Have a wonderful time with your visitors & make some special memories. don’t forget to take pictures, too!!! I often get too busy or overwhelmed & then the event is over with nothing to show. Trip to Disney Princess on Ice is a prime example. Not ONE SINGLE PHOTO!! Grrrrrr!
Hugs,
Rett
Rettabug recently posted..♥♥ ♫♪ Valentines Day Preparations ♪♫ ♥♥
I am cooking this right now as I type….my sauce does not look like yours at all. I ended up having to turn the heat down and add a little water because the sauce was turning really dark brown. I followed your directions exactly..what could I be doing wrong.
SMELLS FABULOUS THOUGH!!