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
Scale
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.
