Thai Nam Jim Chicken Strips

Nam Jim Chicken Noodle Bowl

Thai Nam Jim Chicken Strips.

  • Servings: 6
  • Difficulty: Easy
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This has to be one of my favourite Thai marinades that can be used on any type of meat you like but my favourite is chicken. The original marinade usually uses brown sugar or palm sugar to provide the balance between salty, sweet and sour. I’ve removed the sugar and I find it’s still as delicious as the original although you may not get as much caramelisation when you cook the chicken.

This is such a fragrant dish and what I really like about it is that it uses the roots and leaves of fresh coriander. Coriander roots, if not something you usually cook with, are so flavoursome and fragrant, they really make the dish wonderful. For more information on Coriander please see the Coriander page (to come soon).

I don’t add chilli to my marinade as my children need to enjoy the experience as well and they aren’t fans of spicy food. If you do enjoy a little heat in your Thai food, feel free to add a green or red chilli (without seeds for less heat) before blitzing. Perfect served with cauliflower rice or Konjac noodles this recipe is delicious!! I hope you enjoy!!!



  • 1kg skinless chicken thighs cut into strips
  • 1/2 bunch coriander leaves washed
  • 1 bunch coriander roots washed well
  • 1 heaped tsp minced garlic
  • 1 heapted tsp minced ginger
  • 1 tbsp Natvia
  • 1/4 cup Fish Sauce
  • 1/2 cup Lime Juice or juice of 2 limes
  • 1 tbsp rice bran, coconut oil or light olive oil for frying



  1. Cut the skinless chicken thighs into strips. Place into a bowl and set aside.
  2. Add all the remaining ingredients (except for the rice bran oil) into a small food processer and blitz until smooth. Add to the chicken and stir through till all the meat is coated. Cover the bowl with cling wrap and leave to marinade overnight or for at least 2 hours. 
  3. When your ready to cook, preheat a medium frying pan over high heat with the oil. 
  4. When the pan is hot, add the chicken and the marinade to the pan. You may want to cook in two batches so that you don’t overcrowd the pan. This will allow the marinade to dry out and caramelise on each chicken piece. Cooking time will be a little different depending on the size of the chicken pieces you have cut. Cook the chicken until each piece is browned, no longer pink inside and there is no longer any liquid left in the pan.
  5. Serve with Konjac noodles or cauliflower rice. 

So Delicious!!!

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