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    Fitsian Food Life » All Recipes

    Thai Chicken Surf and Turf - Thai Style

    Published: Jun 15, 2021 · Modified: Sep 2, 2022 by Clara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Can’t decide between seafood or chicken? Why not do both? This Thai style chicken Surf and Turf is a deliciously flavorful, protein packed meal that will satisfy both your tastebuds and daily protein intake.

    Thai Surf and Turf

    🍏 How to Make It Healthy – The Fitsian Method

    This recipe is already naturally pretty healthy - just be sure to weigh and portion your proteins so you’re aware of your calorie intake. Personally, I portioned it with:

    • 4 oz Chicken thigh (Boneless, skinless)
    • 8 Shrimps (I used size 41/50 but any size works).

    💡Tips and Tricks

    What side dishes go with surf and turf?

    Vegetables and/or a side of rice pair well with this surf and turf dish. In this recipe, I used a side of brussel sprouts, but broccoli or cabbage would also work well.

    Can I use different sized shrimps?

    Yup, of course. In this recipe, I used 8 size 41/50 shrimps, which is about is about 84 calories and you can refer to this guide on shrimp sizing to determine the right amount of shrimp to use.

    Pre-Make Gai Yang for Easy Meal Prep For the Week

    You can make a batch of Gai Yang for the week. They can last in the fridge for about 2-3 years or longer in the freezer.

    For more protein packed recipes, check out my Protein Squared Recipe collection.

    📋 Ingredient Notes

    Shrimp & Marinade

    • 3oz Shrimp
    • 1 tablespoon Fish sauce
    • 1 clove Garlic
    • 1 teaspoon Salt
    • 1 teaspoon Onion
    • 1 Thai chili (Or chili of choice)

    Chicken (Gai Yang) & Marinade

    • 4 oz Chicken thigh (Boneless, skinless)
    • 1 tablespoon Soy Sauce
    • 1 tablespoon Dark Soy Sauce
    • 1 tablespoon Fish sauce
    • 1 clove Garlic
    • 1 teaspoon Onion
    • 1 teaspoon White pepper
    • 1 teaspoon Ground coriander
    • 1 teaspoon Lemongrass
    • Cilantro, thai chilis (For garnish)

    Sides

    • 4-5 Brussel sprouts, quartered
    • Leftover marinade from Chicken
    • 1 teaspoon White pepper (Optional: For if you want some extra kick)

    🔪 Step by Step Instructions

    1. Begin by arranging all the Gai Yang marinade ingredients in a bowl. Marinade chicken for at least 2 hours or overnight.
    2. Assemble the shrimp and marinade ingredients and let shrimp marinade for at least 30 minutes. Note: The shrimp and chicken can be pre-marinated in batches, so you can take them out and cook them when you feel like it for the next few days - just stay aware of the shelf life of the meats.
    3. Cut and wash the brussel sprouts and set aside.
    4. Put cast iron pot over high heat. Place chicken and brussels on cast iron and pour remaining chicken marinade on the brussel sprouts. Add additional white pepper if desired. Cook the chicken for about 3-4 minutes on each side and leave the brussels in for the entirety of the time the chicken is cooking.
    5. In the same skillet, add the shrimp and cook 1-2 minutes on each side or until the shrimp begins to curl.
    6. Remove from heat, garnish, and enjoy!
    Thai Surf and Turf

    Healthy Thai Chicken Surf and Turf

    Developed by Clara
    Can’t decide between seafood or chicken? Why not do both? This Healthy Thai Chicken Surf and Turf is a deliciously flavorful, protein packed meal that will satisfy both your tastebuds and daily protein intake.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 hrs
    Cook Time 10 mins
    Course Main Course
    Cuisine Thai
    Servings 1
    Calories 313 kcal

    Equipment

    • Cast Iron

    Ingredients
      

    Shrimp & Marinade

    • 3 oz Shrimp
    • 1 tablespoon Fish sauce
    • 1 tsp Salt
    • 1 teaspoon Onion
    • 1 Thai chili (Or chili of choice)

    Chicken (Gai Yang) & Marinade

    • 4 oz Chicken thigh (Boneless, skinless)
    • 1 tablespoon Soy sauce
    • 1 tablespoon Dark soy sauce
    • 1 tablespoon Fish sauce
    • 1 clove Garlic
    • 1 teaspoon Onion
    • 1 teaspoon White pepper
    • 1 teaspoon Ground coriander
    • 1 teaspoon Ground lemongrass
    • Cilantro, Thai chilis (For garnish)

    Sides

    • 4-5 Brussel sprouts
    • Leftover Gai Yang marinade
    • 1 teaspoon White pepper (Optional: For if you want some extra kick)

    Nutrition & Macros

    • 313 Calories
    • 51 g Protein
    • 6 g Fat
    • 14 g Carbs

    Instructions
     

    • Begin by arranging all the Gai Yang marinade ingredients in a bowl. Marinade chicken for at least 2 hours or overnight.
    • Assemble the shrimp and marinade ingredients and let shrimp marinade for at least 30 minutes. Note: The shrimp and chicken can be pre-marinated in batches, so you can take them out and cook them when you feel like it for the next few days – just stay aware of the shelf life of the meats.
    • Cut and wash the brussel sprouts and set aside.
    • Put cast iron pot over high heat. Place chicken and brussels on cast iron and pour remaining chicken marinade on the brussel sprouts. Add additional white pepper if desired. Cook the chicken for about 3-4 minutes on each side and leave the brussels in for the entirety of the time the chicken is cooking.
    • In the same skillet, add the shrimp and cook 1-2 minutes on each side or until the shrimp begins to curl.
    • Remove from heat, garnish, and enjoy!

    Nutrition

    Calories: 313kcal
    Tried this Recipe? Tag me Today!Mention @fitsianfoodlife or tag #fitsianfoodlife!
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    Hi, I'm Clara! I cook calorie-conscious, macro-friendly recipes to help achieve your fitness goals.

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