New This Month

Spicy Thai Chicken

If you're looking for something simple to have for Dinner Tonight, prepare this delicious spicy Thai chicken and serve with Jasmine Rice for a meal the whole family can enjoy.

  • Servings: 4

Source: The Martha Stewart Show, January Winter 2009


  • 2 tablespoons uncooked jasmine rice
  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 1 thinly sliced red chile, such as jalapeno or red finger chile
  • 1/4 cup freshly squeezed lime juice
  • 3 tablespoons fish sauce
  • 1 tablespoon palm sugar or light-brown sugar
  • 1 cup loosely packed fresh cilantro leaves
  • 1 cup loosely packed fresh mint leaves, torn if large
  • 1/2 red onion, thinly sliced
  • Lettuce leaves, such as butter or iceberg, for serving
  • Sliced cucumber, for serving
  • Sliced carrots, for serving


  1. Heat a large skillet over medium heat. Add rice and toast, tossing, until golden brown; transfer rice to a small bowl and let cool. Transfer rice to a spice grinder; grind until coarsely ground. Set aside.

  2. In a large skillet, heat vegetable oil over medium heat. Add ground chicken and cook, stirring, to break up large pieces, until chicken is cooked through, 4 to 5 minutes. Stir in chile. In a small bowl, whisk together lime juice, sugar, and fish sauce until sugar has dissolved; add to chicken mixture. Continue cooking for 1 minute more.

  3. Remove from heat and stir in ground rice. Garnish with cilantro, mint, and red onion. Serve chicken in lettuce leaves with cucumber and carrots.

Reviews Add a comment

  • hughesmemoli
    14 FEB, 2017
    This recipe doesn't quite match the video. I will say that what Martha cooks in the video looks delicious and I intend on trying it!
  • Anna8209
    13 OCT, 2010
    My husband and I loved it! I made a recipe and a half and used the left over chicken and rice to make a spice thai chicken soup. My husband called it a "fan favorite." Just saute some onions in oil in the same pan you cooked the chicken in if it is deep enough add the rice, fry it a bit. Add the chicken, about 3 cups chicken broth (the rice absorbs a lot) about a cup of chopped cilantro, and about a teaspoon siracha hot sauce. We loved it and will make it again.
  • dawncsg
    15 FEB, 2009
    I love Thai food and am always on the lookout for new recipes, so I was eager to try this. While it's easy to make, it's okay, not great. I will probably not make again.
  • bluesalvia55
    27 JAN, 2009
    Please try this recipe! It was incredibly easy and tasted so fantastic! I felt it was as good if not better than my neighborhood Thai restaurant. I cooked the jasmine rice in a new broth (College Inn "Thai Coconut Curry" flavor) - WOW!!! Can't wait to serve this for company.
  • melissametcalf
    24 JAN, 2009
    What a terrific recipe! After a long work week, friends and I decided to stay in for Thai food instead of going out. I offered up this recipe and boy did it exceed expectations. It was easy to make and extremely flavorful, healthy and delicious. I make my fair share of Martha recipes but this one is definitely being added to my regular rotation. Great recipe and thanks for sharing!
  • melissametcalf
    24 JAN, 2009
    What a terrific recipe! Instead of going out for Thai food tonight, some friends and I decided to stay in after an exhausting work week and I offered up this recipe. It absolutely exceeded all expectations. It was extremely delicious, flavorful, and healthy. Bravo! I make my fair share of Martha recipes but this one was so easy and tasty, it'll go on regular rotation.