Spicy Thai Chicken Stir Fry
User Reviews
4.8
Spicy Thai Chicken Stir Fry
Description
This recipe combines ground chicken with finely chopped Thai chilies, garlic, and sliced onions cooked in a hot wok or skillet. The sauce mix blends light and dark soy sauces for saltiness and color, fish sauce for umami, oyster sauce for depth, and sugar for slight sweetness.
By cooking the chicken until it changes color and then adding the sauce until mostly reduced, the meat absorbs the complex flavors while maintaining a moist texture. Shallot slices and fresh cilantro leaves finish the dish with bursts of aromatic freshness and crunch.
It is commonly served over steamed jasmine rice, which complements the pungent and spicy notes, or cauliflower rice for a lower-calorie alternative. Additional garnishes like sliced cucumbers and tomato wedges can add a cooling contrast.
The recipe allows flexibility in chili types and heat levels, with suggestions for dried flakes or chili pastes if fresh chilies are unavailable. The quantity is designed for three servings using 1 lb of ground chicken.
Ingredients
Sauce
- 2 tsp soy sauce Note 1, light
- 1 tsp dark soy sauce (Note 1)
- 2 tsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Stir Fry
- 2 tbsp neutral cooking oil I use peanut or vegetable oil, generic cooking oil
- 3 Thai chili finely chopped (Note 2, or birds eye chili or other small hot red chili
- 4 garlic finely chopped, cloves
- 1 onion halved and sliced (brown, white or yellow, small
- 500 g / 1 lb ground chicken mince
- 3 shallot stems chopped into slices, or scallions stems
- 1 cup Coriander leaves loosely packed, aka cilantro leaves
Serving
- jasmine rice steamed
Instructions
- Mix Sauce ingredients in a small bowl.
- Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
- Add onion and cook for 45 seconds.
- Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
- Stir through shallots. Then stir through coriander and immediately take off the heat.
- Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.
Notes
- Light soy sauce provides salt, dark soy sauce mainly adds color; both together balance flavor and appearance.
- Adjust chili type and amount to preferred spice level; 3 Thai chilies yield mild heat, more chilies increase spiciness.
- Dried chili flakes or chili paste can substitute fresh chilies if needed.
- Portion designed for three servings from 500g (1 lb) of ground chicken, which is a common package size.
- Leftovers store well and flavors develop when reheated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 230g | |
| Calories | 427cal | 21% |
| Carbohydrates | 6.6g | 2% |
| Protein | 49.6g | 99% |
| Fat | 21.5g | 33% |
| Saturated Fat | 4.8g | 24% |
| Polyunsaturated Fat | 16.7g | 98% |
| Cholesterol | 148mg | 49% |
| Sodium | 791mg | 33% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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