Spicy Thai Chicken Stir Fry

The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce

⏱ 15 menit 🔨 Persiapan 7mnt 🔥 Masak 8mnt 📊 Mudah 🍽 3 porsi ⭐ 4.8 (33) 👁 42
Spicy Thai Chicken Stir Fry

Bahan-bahan

3 porsi

Langkah-langkah

  1. Mix Sauce ingredients in a small bowl.
  2. Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
  3. Add onion and cook for 45 seconds.
  4. 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.
  5. Stir through shallots. Then stir through coriander and immediately take off the heat.
  6. 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.
Ayam & UnggasTumis & Oseng highly ratedthai

Nutrisi per porsi

Protein49.6g
Karbo6.6g
Lemak21.5g
427kcal
49.6gProtein
6.6gKarbo
21.5gLemak

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Spicy Thai Chicken Stir Fry

Bahan-bahan:
  • 2 tsp light soy sauce ((Note 1))
  • 1 tsp dark soy sauce ((Note 1))
  • 2 tsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 2 tbsp cooking oil ((I use peanut or vegetable oil))
  • 3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2))
  • 4 g arlic cloves (, finely chopped)
  • 1 small onion (, halved and sliced (brown, white or yellow))
  • 500 g / 1 lb ground / mince chicken
  • 3 shallot / scallions stems (, chopped into slices)
  • 1 cup coriander/cilantro leaves ((loosely packed))
  • Steamed jasmine rice

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