Description
A vibrant and flavorful Spicy Thai Chicken Stir Fry bursting with authentic Thai ingredients like fish sauce, oyster sauce, and fresh chillis, paired perfectly with fragrant jasmine rice or a low-carb cauliflower rice alternative.
Ingredients
Scale
Sauce Ingredients
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Main Ingredients
- 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
- Prepare the Sauce: In a small bowl, combine the light soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar. Stir well until the sugar dissolves to create the flavorful sauce mix.
- Heat the Oil and Aromatics: Place a wok or heavy-based skillet over high heat and add the cooking oil. Once hot, add the finely chopped garlic and red chillis, cooking for about 15 seconds to infuse the oil with heat and aroma.
- Sauté the Onion: Add the halved and sliced onion to the wok and cook for approximately 45 seconds until slightly softened and fragrant.
- Cook the Chicken: Add the ground chicken, breaking it apart as it cooks. Stir continuously until the meat changes from pink to white, indicating it’s mostly cooked. Then pour in the prepared sauce mixture and continue cooking, stirring constantly, until the liquid mostly evaporates—about 2 minutes.
- Add Shallots and Coriander: Stir in the sliced shallots to lightly wilt them, then fold in the fresh coriander leaves. Immediately remove the wok from heat to preserve the fresh flavor and vibrant color of the herbs.
- Serve: Serve the spicy Thai chicken stir fry hot with steamed jasmine rice or cauliflower rice for a low-carb option. Garnish with extra chilli slices, coriander leaves, cucumber slices, and tomato wedges for an authentic Thai meal experience.
Notes
- Use light soy sauce for a milder saltiness and dark soy sauce for color and depth.
- Adjust the amount of chillis to your heat preference.
- Peanut or vegetable oil is ideal for high-heat cooking in a wok.
- For a healthier option, substitute chicken with turkey mince.
- Cauliflower rice makes a great low-carb alternative to jasmine rice.
- Garnishing with fresh cucumber and tomato adds a fresh contrast to the spicy dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Keywords: Spicy Thai chicken stir fry, Thai chicken recipe, ground chicken stir fry, quick Thai dinner, stir-fry chicken with chili and garlic, easy Thai cooking
