If you love bold, fiery flavors with a fresh and vibrant twist, this Spicy Thai Chicken Stir Fry Recipe is about to become your new weeknight favorite. It’s a quick, flavorful dish that combines tender ground chicken with the perfect balance of savory soy sauce, aromatic garlic, and a fiery kick from fresh Thai chilies. Each bite bursts with the zing of fish sauce and oyster sauce, perfectly complemented by a scatter of fresh coriander and crisp shallots. This is the kind of recipe that’s simple enough to whip up on any busy evening yet exciting enough to impress anyone you share it with.
Ingredients You’ll Need
Getting your ingredients right is half the fun with this dish. Each element plays a key role in delivering authenticity, texture, and color — from the sharpness of the shallots to the richness of the sauces.
- Light soy sauce: Adds a gentle salty umami that forms the savory base of the sauce.
- Dark soy sauce: Offers depth of color and a subtly sweet, caramelized flavor.
- Fish sauce: The essential ingredient that brings that unmistakable Thai savory punch.
- Oyster sauce: Balances the fish sauce with a rich, slightly sweet complexity.
- Sugar: Helps to harmonize all the flavors with just a touch of sweetness.
- Cooking oil: Use peanut or vegetable oil for high-heat cooking without losing any flavor.
- Thai or birds eye chilies: Finely chopped to release their heat and vibrant color.
- Garlic cloves: Provides aromatic depth and warmth in every bite.
- Small onion: Halved and sliced to add mild sweetness and crunch.
- Ground chicken: The lean, tender protein base that soaks up all the sauce beautifully.
- Shallot or scallion stems: Offer a hint of sharpness and a lovely crunch at the finish.
- Coriander leaves: Loosely packed for freshness, color, and that unmistakable herbal brightness.
- Steamed jasmine rice: The perfect fluffy companion to soak up all the delicious sauce.
How to Make Spicy Thai Chicken Stir Fry Recipe
Step 1: Prepare the Sauce
Start by combining light soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar in a small bowl. This mixture is the heartbeat of your Spicy Thai Chicken Stir Fry Recipe, infusing every piece of chicken with layers of flavor. Mixing it ahead lets the sugar dissolve thoroughly, ensuring a smooth, balanced taste.
Step 2: Sizzle the Aromatics
Heat your cooking oil in a wok or heavy skillet over high heat until shimmering. Toss in the finely chopped garlic and Thai chilies. Within 15 seconds, the kitchen fills with their fragrant heat. This step is crucial; it sautés the garlic just enough to bring out its sweetness without burning, while releasing the chilies’ fiery essence.
Step 3: Add the Onion
Next, throw in the halved and sliced onion. Give it about 45 seconds to soften just a little while still retaining a hint of bite. This adds a lovely, slightly sweet crunch to contrast the tender chicken and spicy sauce, brightening the overall dish.
Step 4: Cook the Chicken with Sauce
Now, add the ground chicken, breaking it up continuously to encourage even cooking and prevent clumps. As the meat turns from pink to white, pour in your prepared sauce. Stir well and let the mixture bubble until the sauce mostly evaporates, roughly two minutes. This creates a concentrated, glossy coating that clings to every morsel of chicken.
Step 5: Stir in Shallots and Coriander
Off the heat, fold in the chopped shallots, followed by the fresh coriander leaves. This final step adds fresh crunch and the vibrant green color that is signature to this Spicy Thai Chicken Stir Fry Recipe. Remove immediately to preserve the fresh herb aromas and prevent wilting.
Step 6: Serve While Hot
Serve your spicy stir fry immediately with steaming jasmine rice for an authentic meal. For those lowering carbs or calories, cauliflower rice is an excellent alternative that keeps the dish light yet satisfying. Add slices of cucumber and tomato wedges on the side for a cool, refreshing contrast that echoes traditional Thai street-food styling.
How to Serve Spicy Thai Chicken Stir Fry Recipe
Garnishes
Simple garnishes elevate the dish beautifully. Extra fresh coriander leaves, a few sliced red chilies, or a squeeze of fresh lime juice instantly brighten flavors and add bursts of color. These touches not only make your plate look inviting but amplify the fresh, zesty character of the stir fry.
Side Dishes
This dish shines alongside traditional jasmine rice, which soaks up the delicious sauce perfectly. For a low-carb twist, cauliflower rice works wonderfully. If you want to add veggies, a light Thai cucumber salad with vinegar and peanuts or quick-pickled carrots offer refreshing contrasts in texture and temperature.
Creative Ways to Present
Try serving the chicken over a bed of lettuce leaves to create a lettuce wrap version, perfect for a fun, hands-on meal. Alternatively, spoon the stir fry into hollowed-out bell peppers for a colorful, eye-catching presentation. Both ideas take the Spicy Thai Chicken Stir Fry Recipe from everyday meal to party-worthy dish with minimal effort.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled to room temperature before transferring to an airtight container. Stored in the refrigerator, they stay fresh for up to three days. The flavors tend to deepen overnight, making the leftovers surprisingly tasty!
Freezing
This dish freezes well, but it’s best to freeze the chicken and rice separately to preserve texture. Use freezer-safe containers or heavy-duty freezer bags and label them with the date. Frozen stir fry can be kept for up to two months without significant loss of flavor or quality.
Reheating
To reheat, gently warm the chicken stir fry in a skillet over medium heat, adding a touch of oil or water if it seems dry. If reheating rice, sprinkle a little water over it and microwave covered to retain moisture. Combining them just before serving ensures the best texture and flavor.
FAQs
Can I use chicken breast instead of ground chicken?
Absolutely! Chicken breast cut into small bite-sized pieces works well too, though cooking times will be slightly longer. Just make sure to not overcook to keep the meat tender and juicy.
How spicy is this Spicy Thai Chicken Stir Fry Recipe?
The heat level mainly depends on the number and variety of chilies used. Birds eye chilies are quite hot, so you can adjust quantity or substitute with milder red chilies if you prefer less spice without losing flavor.
Can I make this recipe vegetarian?
You can swap the ground chicken for tofu or mushrooms and use vegetarian oyster sauce and soy sauce alternatives. The resulting dish will still be vibrant and packed with Thai flavors!
What can I substitute if I don’t have oyster sauce?
If oyster sauce is unavailable, a combination of soy sauce and a little mushroom sauce or hoisin sauce can mimic the sweet-savory depth it adds. Just start with small amounts and adjust to taste.
Is this recipe suitable for meal prep?
Yes! This Spicy Thai Chicken Stir Fry Recipe keeps well and makes for a fantastic make-ahead meal. Prepare in bulk, portion out with rice or veggies, and reheat for a quick, satisfying lunch or dinner throughout the week.
Final Thoughts
There is something truly special about a recipe that’s both effortless and full of bold, authentic flavors. This Spicy Thai Chicken Stir Fry Recipe fits that bill perfectly. It delivers a wonderful balance of heat, savory depth, and fresh brightness that will keep you coming back for more. Give it a try—it’s sure to become a beloved staple in your kitchen!
Print
Spicy Thai Chicken Stir Fry Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stir Frying
- Cuisine: Thai
Description
A quick and flavorful Spicy Thai Chicken Stir Fry that combines ground chicken with a savory-sweet sauce and fiery Thai chilies, finished with fresh herbs and served best over steamed jasmine rice. Perfect for a speedy dinner packed with authentic Thai flavors.
Ingredients
Sauce Ingredients
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Stir Fry 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 / minced chicken
- 3 shallot / scallion stems, chopped into slices
- 1 cup coriander/cilantro leaves, loosely packed
To Serve
- Steamed jasmine rice or cauliflower rice for a low carb option
- Slices of cucumber and tomato wedges for garnish
- Extra chilli and coriander for garnish (optional)
Instructions
- Mix Sauce: In a small bowl, combine light soy sauce, dark soy sauce, fish sauce, oyster sauce, and sugar. Stir well until the sugar dissolves completely to form the sauce.
- Heat Oil and Aromatics: Heat 2 tablespoons of cooking oil in a wok or a heavy-based skillet over high heat. Add the finely chopped garlic and chillis, and cook for about 15 seconds until fragrant, taking care not to burn the garlic.
- Add Onion: Add the halved and sliced onion to the wok. Stir-fry for about 45 seconds until it softens slightly but remains crisp.
- Cook Chicken and Add Sauce: Add the ground chicken, breaking it up evenly with a spatula. Stir continuously until the chicken turns from pink to white. Pour in the prepared sauce mixture and cook for about 2 minutes, stirring until the liquid mostly evaporates and coats the chicken.
- Finish with Shallots and Coriander: Stir in the sliced shallots/scallions and then the coriander leaves. Remove the wok from the heat immediately to retain the fresh herb flavors.
- Serve: Serve the spicy Thai chicken stir fry immediately over steamed jasmine rice or cauliflower rice for a low-carb option. Add sliced cucumbers and tomato wedges on the side for an authentic touch. Optionally garnish with extra chilli and coriander leaves.
Notes
- Use light soy sauce and dark soy sauce to balance saltiness and color respectively.
- Adjust the number of chillis according to your heat preference, as bird’s eye chillis are very spicy.
- Peanut oil or vegetable oil are recommended for their high smoke points and mild flavor.
- Cauliflower rice is a great low-carb substitute to jasmine rice.
- The dish cooks very quickly; keep the heat high and prepare all ingredients before starting.
