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Sweet & Sour Bangkok Braised Chicken Meal

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Time40 Min
DifficultyDifficult
Serves1

If you’ve got a special corner in your heart for Thai food, this sweet sour Bangkok braised chicken meal recipe is for you. It brings together that aromatic experience with the varied flavours that Thai cuisine is popular for, all in one dish. With vegetables, rice, and chicken served together coated with spices and sauces, this dish is nothing short of spectacular. Prepare sweet sour Bangkok brai ... sed chicken meal at home and you will have mastered a Thai recipe that you’re sure to keep going back to. In a sweet sour Bangkok braised chicken meal, calories are packed well and can fulfil the requirement of one of your daily meals. Although on a slightly more strenuous end of the spectrum in terms of its cooking process, it can be worth the time. You can make it for special occasions, dinner parties, or as a weekend meal for the whole family. When you have a great Thai recipe in hand, why not make a proper night out of it? We have a guided sweet sour Bangkok braised chicken meal video for you to follow when you choose to make the dish at home. Make it a few times and you will have succeeded in making the sweet sour Bangkok braised chicken meal, restaurant-style.

Nutrition Info. (per serving)

ProteinFatCarbsFibre457 Cal457 Cal457 Cal457 Cal
  • 30gProtein
  • 18gFat
  • 41gCarbs
  • 7gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.25 cups

Salt

Salt

1.25 teaspoons

Coriander Seeds

Coriander Seeds

1 pinch

Cumin

Cumin

1 pinch

Refined Oil

Refined Oil

2 teaspoons

Dark Soy Sauce

Dark Soy Sauce

0.75 teaspoons

Jaggery

Jaggery

0.5 teaspoons

Aromat Powder

Aromat Powder

0.75 teaspoons

Light Soy Sauce

Light Soy Sauce

1.5 teaspoons

Fruits & Vegetables

Broccoli

Broccoli

1 piece

Haricot Bean

Haricot Bean

3 units

Baby Corn Peeled

Baby Corn Peeled

3.5 units

Bok Choy

Bok Choy

1 unit

Zucchini Yellow

Zucchini Yellow

2 small pieces

Zucchini Green

Zucchini Green

2 small pieces

Carrot-regular

Carrot-regular

1 small piece

Onion

Onion

3 small pieces

Lemon Grass

Lemon Grass

0.5 teaspoons

Galangal / Thai Ginger

Galangal / Thai Ginger

1 small piece

Ginger

Ginger

3 small pieces

Sweet Potato

Sweet Potato

1 small piece

Capsicum Green-regular

Capsicum Green-regular

2 small pieces

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Spring Onion

Spring Onion

1 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Basil

Basil

3 leafs

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Water

Water

1.33 glasses

Red Chilli Paste

Red Chilli Paste

0.5 teaspoons

Garlic

Garlic

4 pieces

Red Chillies

Red Chillies

2 units

Coconut Milk

Coconut Milk

0.5 glasss

Pepper

Pepper

1 pinch

Directions
1
In a bowl, add Water, Brown Rice and keep aside for soaking.
2
In a heavy bottom vessel, boil Water, add soaked Rice, Salt and bring to boil for 45 mins, then strain it and keep aside.
3
In a heavy bottom vessel, boil Water, add triangle shaped Broccoli, Beans, Baby Corn, Bok Choy, Green Zucchini, Yellow Zucchini and blanch it.
4
In a heavy bottom vessel, boil Water, add diced Beans, Carrots, Yellow Zucchini, Green Zucchini and blanch it.
5
In a heavy bottom vessel, boil Water, add domain shaped Baby Corn and blanch it.
6
In a blender, add Chilli Paste, Onion, Garlic, Lemongrass, Galangal, Coriander Seeds, Cumin Seeds, Oil, Water and make a smooth paste. Keep aside for later use.
7
Heat Oil in a pan. Add chopped Ginger, Onion, Red Chilli. Saute till fragrant.
8
Add Coconut Milk, Dark Soy, Jaggery, Salt, Aromat Powder and bring to boil for 10 mins.
9
Remove to a bowl and keep aside.
10
In a bowl, add some Bangkok Curry, Chicken Breast and keep aside for marination.
11
Heat Oil in griller pan and grill the marinated Chicken for 1 min both sides till done.
12
Remove to a plate and cut into slice.
13
In a pan, add Water, Sweet Potatoes and bring to boil. Once tender Peel and allow to cool.
14
Cut into rough dices and place in a blender, add water and make a smooth puree.
15
Remove to a bowl and keep aside.
16
Heat Oil in a pan. Add chopped Garlic, Ginger, Red Chilli and saute.
17
Add triangle shaped Red Pepper, Green Pepper and blached triangular vegetables.
18
Add Light Soy, Dark Soy Sauce, Water and bring to boil.
19
Add Sweet Potato Paste, Salt, Aromat Powder and cook for a minute.
20
Remove to a bowl and set aside.
21
Heat Oil in a pan. Add minced Ginger, Garlic, Chilli, Onion and saute.
22
Add diamond shaped Baby Corn and saute.
23
Add Light Soy, Spring Onion, Salt, Pepper and saute for a minute.
24
Remove to a bowl and set aside.
25
Heat Oil in a pan. Add diced Red Pepper, Green Pepper, Yellow Pepper, Red Chilli, blanched vegetables and saute till tender.
26
Add boiled Rice, Basil Leaves and saute.
27
Add Light Soy, Salt, Aromat Powder, Water and saute.
28
Remove to a serving bowl.
29
Place Baby Corn Salt And Pepper, Bangkok Stir Fried Veg on one side.
30
Bangkok Chicken on one other side. Pour some Bangkok Curry on top of the Grilled Chicken.

Success!

We hope you had fun making it! Enjoy the meal.

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