Best Super Quick Thai Flavoured Stir Fried Chicken Recipes

SPICY THAI CHICKEN STIR FRY

Spicy Thai Chicken Stir Fry image

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 for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 13

Ingredients

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 garlic 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

Steps:

Mix Sauce ingredients in a small bowl.
Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
Add onion and cook for 45 seconds.
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.
Stir through shallots. Then stir through coriander and immediately take off the heat.
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.

Nutrition Facts : ServingSize 230 g, Calories 427 kcal, Carbohydrate 6.6 g, Protein 49.6 g, Fat 21.5 g, SaturatedFat 4.8 g, Cholesterol 148 mg, Sodium 791 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16.7 g

SUPER QUICK THAI FLAVOURED STIR-FRIED CHICKEN.

Super Quick Thai Flavoured Stir-Fried Chicken. image

This origionally came from a New Zealand cookbook by Alison Holst, but has been adapted to our families tastes over the years. A super easy and tasty chicken recipe that cooks up quickly for those days when you want a nice result without necessarily making a big effort :)I never use only a small amount of cilantro (coriander) personally I use a whole handful, but I love the stuff...

Provided by kiwidutch

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

500 g chicken breast fillets (about 1 lb)
2 tablespoons oil
2 garlic cloves, finely chopped (I mince mine in a garlic press)
3 spring onions
1 tablespoon soy sauce
2 tablespoons white vinegar (Rice vinegar or Wine vinegars are in the original recipe -you choose which you prefer or have on han)
1/4 teaspoon chili powder
2 teaspoons sugar
1/4 cup chicken stock (or instant stock powder in 1/4 cup water)
1 teaspoon cornflour (cornstarch)
1 -2 tablespoon Thai sweet chili sauce
2 -3 tablespoons fresh coriander (Cilantro) or 2 -3 tablespoons fresh basil (optional, but coriander is gorgeous)

Steps:

Slice chicken fillets into thin strips.
Mix chicken with oil, garlic, spring onions, soy sauce, vinegar, chili powder and chili sauce and sugar.
Using a high heat, fry chicken mixture in a large frypan until chicken is well cooked through, stirring all the time (since the chicken is sliced thinly, this takes only a few minutes).
The mixture will reduce slightly as the chicken cooks.
Mix cornflour with the chicken stock (or water) in a small cup, so there are no lumps.
Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half (Watch out, this literally takes 30 seconds to a minute).
Toss in the coriander.
Serve on rice or noodles with a salad.
I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.
This cooks so fast that I cut up the chicken, put it in the fridge, have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.
Making it too far in advance means that the sauce gets so thick that it starts sticking terribly to the bottom of the frypan.
90% of the cook time is the time it takes to crush the garlic, chop the onions, mix the cornflour etc. Time in the frypan is +/- 4 minutes.

Nutrition Facts : Calories 233.5, Fat 10.3, SaturatedFat 1.6, Cholesterol 80.5, Sodium 480.4, Carbohydrate 5.7, Fiber 0.7, Sugar 3.2, Protein 27.9

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