Dinner

Spicy Thai Chicken Stir Fry Recipe

Name: Spicy Thai Chicken Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tsp light soy sauce; 1 tsp dark soy sauce; 2 tsp fish sauce; 1 tbsp oyster sauce; 1 tsp sugar; 2 tbsp cooking oil (peanut or vegetable oil recommended); 3 Thai or birds eye chillis, finely chopped; 4 garlic cloves, finely chopped; 1 small onion, halved and sliced (brown, white or yellow); 500 g / 1 lb ground/mince chicken; 3 shallot/scallion stems, chopped into slices; 1 cup coriander/cilantro leaves, loosely packed; Steamed jasmine rice (to serve)

BySophie Carsel April 30, 2026April 30, 2026

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Introduction

This Spicy Thai Chicken Stir Fry is a vibrant and flavorful dish that comes together quickly with a blend of savory sauces and fresh herbs. The combination of ground chicken, fiery chillies, and aromatic garlic makes it an irresistible meal perfect for any weeknight.

This dish is served in a white bowl on a white marbled surface with a white cloth underneath. The bottom layer is fluffy, white cooked rice covering the base. On top of the rice, there is a generous layer of cooked ground meat mixed with green herbs and sliced red chili peppers, giving a mix of brown and red colors with a slightly moist texture. To one side of the bowl, there are fresh green cucumber slices and red tomato pieces, which add bright color contrast. Fresh green cilantro leaves are placed on top, adding a fresh, leafy look. A silver spoon with a small green herb rests beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp light soy sauce
1 tsp dark soy sauce
2 tsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cooking oil (peanut or vegetable oil recommended)
3 Thai or birds eye chillis, finely chopped
4 garlic cloves, finely chopped
1 small onion, halved and sliced (brown, white, or yellow)
500 g / 1 lb ground/mince chicken
3 shallot/scallion stems, chopped into slices
1 cup coriander/cilantro leaves, loosely packed
Steamed jasmine rice, to serve

Instructions

Step 1: In a small bowl, mix together the light soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar to create the sauce.
Step 2: Heat the cooking oil in a wok or heavy-based skillet over high heat. Add the chopped garlic and chillis and cook for about 15 seconds until fragrant.
Step 3: Add the sliced onion and cook for 45 seconds until slightly softened.
Step 4: Add the ground chicken, breaking it up with your spoon or spatula. Cook until the chicken changes from pink to white, then pour in the sauce mixture. Continue cooking until the sauce mostly evaporates, about 2 minutes.
Step 5: Stir in the chopped shallots, then immediately add the coriander leaves and remove the stir fry from heat.
Step 6: Serve hot with steamed jasmine rice or cauliflower rice for a low-carb option. Garnish with cucumber slices, tomato wedges, additional chillis, and coriander if desired.

Tips & Variations

Adjust the number of chillis to suit your heat preference, or omit them for a milder dish.
Try substituting ground chicken with ground turkey or pork for a different flavor.
Adding a splash of lime juice just before serving brightens the flavors beautifully.
For extra crunch, garnish with crushed roasted peanuts.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well.

How to Serve

A white bowl filled with three main layers: at the bottom is fluffy white rice, layered with a generous amount of cooked ground meat mixed with small pieces of green herbs and sliced red chili peppers in the middle, and topped with fresh green cilantro leaves. On one side of the bowl, there are fresh cucumber slices and red tomato pieces adding bright green and red colors. The bowl sits on a white marbled surface with a white cloth underneath and a silver spoon with a small cilantro leaf resting in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of ground chicken?

Yes, you can finely mince chicken breast or use pre-ground breast meat, though ground chicken has a nicer texture and absorbs the sauce better.

Is this dish very spicy?

The heat comes from the Thai or birds eye chillis, which are quite hot. You can reduce the number of chillis or remove the seeds to lower the spiciness while still keeping the flavor.