Soy-Ginger Roasted Chicken
This dish was inspired by a noodle cart at the Yaowarat night market in Bangkok's Chinatown. Tender chicken thigh is braised to perfection in a sweet and savory ginger-soy sauce and served with noodles and baby bok choy. A Thai chili vinaigrette with more ginger and scallions pack the dish with even more bold, balanced, irresistible flavor.
Nutritional facts
Protein
46g
Carbs
70g
Calories
820
Fat
43g
Ingredients
Pad Kee Mao Sauce, Soy Sauce, Chicken Thigh, Canola and Olive Oil Blend, Onion Powder, Black Pepper, Cilantro, Garlic, Thai Red Peppers, Sugar, Kosher Salt, White Vinegar, Thai Green Peppers, Granulated Garlic, Lime Juice, Green Onion, Thyme, Ginger, Bok Choy, Spaghetti, Paprika
Reviews
4.4
Based on 1087 reviews
Sandra · 05/26/25
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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