Spicy Thai Chicken


This all-star, easily made for the backcountry family favourite came about because I realized too late into dinner prep that I didn’t have any coconut sugar for my sweet and spicy sauce. I considered maple syrup and honey, but settled on Sunbutter when it fell out of the cupboard and onto my foot, and I am glad it did.


Spicy Thai Chicken
Prep time
Cook time
Total time
Recipe type: Entree
Kitchen Type: Kitchen
Serves: 4-6
  • 1 tbsp. Grated fresh ginger
  • 3 gloves garlic
  • 1 tbsp. Sesame oil
  • ½ cup home-made chicken stock
  • ¼ cup coconut amino/soy sauce
  • 2 tbsp. Samba oelek chilli sauce
  • 1-2 tbsp. Nut butter.
  • 1 whole chicken, de-boned or cut into 8 pieces
  • 2 tbsp. olive oil
  • ½ lb shiitake mushrooms.sliced
  • 1 med onion, sliced
  • Salt and pepper
At Home Instructions
For the sauce:
  1. Place sesame oil in a small sauce pan over low heat. Add garlic. Stir continuously until garlic begins to brown. Add ginger and cook for 2-5 minutes.
  2. Stir in four remaining sauce ingredients and simmer for 10 minutes. Remove from heat.
For the chicken:
  1. Simply cut whole chicken into 8 pieces, coat in olive oil and season with salt and pepper. Back at 350 degrees for 55 minutes.
  2. When chicken is nearly finished baking, sauté mushroom and onions over low heat in a large sauce pan, . Once mushrooms have softened and onions have become translucent, add cooked chicken and cover with spicy Thai sauce. Simmer for 10-15 minutes.
  3. Serve over rice, or mashed potatoes.
Back Country Instructions

It may surprise you, but this recipe is easily adapted to the back country and dehydrates very well.

Dehydration Directions

For the sauce, combine all the ingredients with the exception of the sesame oil and simmer over medium heat. Do not boil. The sesame oil adds a wonderful flavour, but oils and fats do not dehydrate and can cause the dish to go rancid. I bring a small amount of sesame oil with me in my GSI soft sided condiment containers to flavour the dish as it rehydrates.

For the chicken, instead of using a whole chicken, I substitute in either 1½ lbs of boneless skinless chicken breast or thighs, cut into small pieces. You can use ground chicken as well. (The thighs taste better in my opinion, but I found the breast meat rehydrates much better.) In a large sauce pan over medium heat, sauté mushrooms and onion. Once mushrooms have softened and the onions have become translucent, add chicken. Continue cooking until chicken is cooked.

Once chicken mixture is cooked, add spicy Thai sauce and reduce heat to low. To this mixture I add a finally chopped carrots, 1 cup of chopped cauliflower, 1 finally chopped red pepper and ½ cup of finally chopped green beans or peas. Cook until the carrots have softened. Remove from heat and allow to cool.

Place 1½ cup of the cooled mixture on the fruit roll-up tray on your Excalibur. Set the thermostat to the meat setting and allow to run for 8-10 hours, or overnight. Transfer mixture to zip-lock bags or vacuum sealed bags, along with ⅓ cup of home-made instant rice and store in the freezer until needed.

To rehydrate, bring 2 cups of water to boil. Empty contents into water and boil for 5 minutes. Reduce heat to a simmer and continue to cook, stirring often, until rice is softened and the dish has incorporated the water. Serves 2. Enjoy

3 Replies to “Spicy Thai Chicken”

    1. Play your cards right Neal and you may get the chance to try the back country version when we hike Killarney in the spring!

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