I love Thai food but when it comes to making my favorite dishes, I feel lazy. I really don’t want to trek to an ethnic market to gather ingredients. Thankfully, we have an easy family favorite recipe that tastes Thai but uses pantry staple ingredients.

The key to this great toss is well-marinated chicken and an abundance of sauce. It’s quick to fry up and even better to eat. I always indulge a bit too much with Thai.

Thai-Style Chicken Toss


1 lb. boneless, skinless chicken breasts

1/2 cup ketchup

1/2 cup soy sauce

2 tablespoons sugar

1/2 tsp crushed red pepper

1/2 teaspoon ground ginger

2 eggs

1/4 tsp salt

vegetable oil

3 medium green onions, cut in 2″ pieces

1 garlic clove, halved

16 oz. can bean sprouts, drained

optional: 1/4 cup finely chopped peanuts or pistachios

12 oz. linguine or other pasta, cooked


Cut chicken into thin slices. In bowl, mix chicken, ketchup, soy sauce, sugar, red pepper, and ginger. Marinate in refrigerator at least 30 minutes (or longer, even overnight).

Whisk eggs with salt. In large nonstick skillet, over high heat, in 1 TBSP oil, cook eggs, stirring until eggs are the size of peas. Spoon eggs into large bowl.

In same skillet, over medium heat, cook green onions and garlic in 2 TBSP oil until garlic is golden. Discard garlic. With slotted spoon, transfer green onion to bowl with eggs.

In oil remaining in skillet, over medium-high heat, cook chicken mixture until chicken is cooked through. Add bean sprouts and cook until sprouts are hot.

Spoon chicken mixture into bowl with eggs and toss with cooked pasta (and chopped nuts if using).

Serves 6

What’s your favorite Thai dish?