Two Thai chicken recipes are Thai chicken soup and Thai chicken salad with peanuts and lime. Both come from The Food Network, which also has recipes for chicken satay with peanut sauce, pad Thai with chicken and shrimp, and Thai green curry chicken.
To make Thai chicken soup, thinly slice 1 onion, and saute it in a large pot with 1 tablespoon of heated oil over medium-high heat. Add 2 cloves of minced garlic and 2 tablespoons of green curry paste; cook for one to two minutes, stirring frequently. Pour in 6 cups of low-sodium chicken broth, one 15-ounce can of coconut milk and 1 tablespoon of fish sauce. Cover the pot, and bring it to a boil.
Thinly slice 2 red peppers, break 4 ounces of thin rice noodles, and add them to the pot. Simmer, uncovered, for about three minutes. Thinly slice 2 small boneless chicken breasts crosswise, and add it to the pot. Simmer for about another three minutes, until the chicken is just cooked. Stir in 1 tablespoon of fresh lime juice and 1 cup of chopped cilantro.
For the chicken salad with peanuts and lime, shred 2 halves of a cooked chicken breast with a fork. Pour 4 cups of chopped romaine lettuce into a large bowl, and add the chicken, 1 cup each of diced cucumber and diced tomato, and 1/2 cup chopped green onions. Make the sauce by whisking together 1 cup low-sodium chicken broth, 2 tablespoons peanut butter, 1 tablespoon low-sodium soy sauce, 2 tablespoons of fresh lime juice and 2 teaspoons of sesame oil. Add it to the salad, and top with 1/4 cup peanuts.