0 0
Easy Thai-Style Chicken Stir-Fry Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

233.5
Calories
92 g
Calories From Fat
10.3 g
Total Fat
1.6 g
Saturated Fat
80.5 mg
Cholesterol
480.4mg
Sodium
5.7 g
Carbs
0.7 g
Dietary Fiber
3.2 g
Sugars
27.9 g
Protein
179g
Serving Size (g)
4
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Easy Thai-Style Chicken Stir-Fry Recipe

Features:
    Cuisine:

    Yes, super quick indeed and, though I'm not a fan of this method, tasty as well. I prefer stir frying in steps rather than mixing everything together first and then tossing around the pan. I think we might have used the wrong Thai Chili Sauce because we needed quite a bit more heat. Overall, a nice change for a weeknight quick dinner! Thanks ;)

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Super Quick Thai Flavoured Stir-Fried Chicken.,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 use a whole handful, but I love the stuff…,Yes, super quick indeed and, though I’m not a fan of this method, tasty as well. I prefer stir frying in steps rather than mixing everything together first and then tossing around the pan. I think we might have used the wrong Thai Chili Sauce because we needed quite a bit more heat. Overall, a nice change for a weeknight quick dinner! Thanks ;),OMG E-Z!!! I couldn’t believe how quickly this dish is prepared. I sliced the chicken while it was still partially frozen. I substituted 1 packet of splenda for each teaspoon of sugar, canned broth for stock, Viet Namese garlic chili sauce for Thai sweet chili sauce, and since the girlfriend doesn’t like cilantro, used basil. Since used basil for her, used 2 tablespoons of chili sauce for me. The finicky 16 year old son said the recipe is a keeper, and the girlfriend ate all of hers, even though it was “too hot”. She only does that when she really likes the overall flavor of the dish.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Slice Chicken Fillets Into Thin Strips.

    2
    Done

    Mix Chicken With Oil, Garlic, Spring Onions, Soy Sauce, Vinegar, Chili Powder and Chili Sauce and Sugar.

    3
    Done

    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).

    4
    Done

    the Mixture Will Reduce Slightly as the Chicken Cooks.

    5
    Done

    Mix Cornflour With the Chicken Stock (or Water) in a Small Cup, So There Are No Lumps.

    6
    Done

    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).

    7
    Done

    Toss in the Coriander.

    8
    Done

    Serve on Rice or Noodles With a Salad.

    9
    Done

    I Often Omit the Chili Sauce If Serving to Young Children and It Tastes a Little Bit More Bland but Great All the Same.

    10
    Done

    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.

    11
    Done

    Making It Too Far in Advance Means That the Sauce Gets So Thick That It Starts Sticking Terribly to the Bottom of the Frypan.

    12
    Done

    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.

    Avatar Of Reagan Ward

    Reagan Ward

    Coffee connoisseur brewing up the perfect cup of joe with care and precision.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Maple Brown Sugar Baby Carrots
    previous
    Maple Brown Sugar Baby Carrots
    Lemon And Ginger Infused Honey
    next
    Lemon And Ginger Infused Honey
    Maple Brown Sugar Baby Carrots
    previous
    Maple Brown Sugar Baby Carrots
    Lemon And Ginger Infused Honey
    next
    Lemon And Ginger Infused Honey

    Add Your Comment

    seventeen − 10 =