Eastern Essentials: Asian Chicken Thingy

Andy Anderson !


Like the name? Let me explain how that came about…

Sometimes, just to mix it up, we each write down what we would like for the evening meal on a piece of paper and throw them into a bowl. And when I pulled out the paper it had Asian Chicken Thingy.

Well, that explains it all.

Anyway, this is my version of “Asian Chicken Thingy.” Chicken lovingly marinated in a creamy spicy coconut sauce and served over steamed rice.

There were no leftovers.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

3 - 4
4 Hr
20 Min



  • ·
    chicken, white or dark, boneless, skinless

  • 4 Tbsp
    coconut cream
  • 2 Tbsp
    tamari sauce, or liquid aminos
  • 2 Tbsp
    coconut sugar
  • 2 Tbsp
    lime juice
  • 2 Tbsp
    fish sauce
  • 2 tsp
    sriracha sauce
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    cumin powder
  • 1/4 tsp
    ginger powder
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    turmeric powder

  • ·
    steamed rice or noodles
  • ·
    peanut sauce
  • ·
    sour cream
  • ·
    crushed peanuts, sprinkled on top
  • ·
    small asian side salad

How to Make Eastern Essentials: Asian Chicken Thingy


  2. You will need an ovenproof skillet, or other container (baking dish, etc.) to make this recipe.

    I like the container to be large enough to have the chicken in a single layer and all crowded together.
  3. No fish sauce?
    No worries, you can sub an equal amount of tamari, liquid aminos, or oyster sauce.
    In addition, you could always boil a sheet of dry seaweed and use the liquid.

    No coconut sugar?
    Sub an equal amount of brown sugar.

    No Sriracha sauce?
    Sub some hot chili sauce, or maybe a few drops of hot sauce. Or, maybe some regular chili sauce with a drop or two of hot sauce.
  4. Gather your ingredients (mise en place).
  5. Place all of the marinade ingredients into a mixing bowl and whisk until combined.
  6. Cut the chicken into bite size pieces.
  7. Add them to the marinade and toss to thoroughly coat.
  8. Cover and place into the fridge for 3 – 4 hours.
  9. Do not skip this step… Those few hours in the fridge really make a difference in the flavor of the chicken.
  10. Place a rack in the lower position and preheat the oven to 350f (175c).
  11. Add the chicken, including all of the marinade/sauce, into a baking dish or ovenproof skillet.
  12. Place, uncovered, into the preheated oven.
  13. Bake until chicken begins to brown, and the internal temperature reaches 165f (73c), about 20 – 25 minutes.
  15. Serve nice and warm, using some of the above suggestions. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Eastern Essentials: Asian Chicken Thingy

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Gluten-Free Wheat Free

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