Skip to content
CraigSaves
Log in

Explore CraigSaves

Spicy Thai Chicken Stir Fry

Your setup

  • Small Bowl16 oz
  • Small prep bowl16 oz
  • Medium bowl1.5 qt
  • Small prep bowl16 oz
  • Wok
  • Cutting board
Recipe information

Parsed with parser v7.

Current parser version: v48.

Log in to re-parse this recipe.

Shopping list13 items

Grouped by store section. Check items you have or buy.

0 of 13 items checked

Fruit and vegetables

Meat and seafood

Rice, pasta and dry goods

Baking

Oils and sauces

Recipe steps

Your setup
  • Small Bowl16 oz
  • Small prep bowl16 oz
  • Medium bowl1.5 qt
  • Small prep bowl16 oz
  • Wok
  • Cutting board

Small Bowl A

16 oz
  1. 1
    • 2 teaspoons light soy sauce (Note 1)
    • 1 teaspoon dark soy sauce (Note 1)
    • 2 teaspoons fish sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon sugar

    Mix Sauce ingredients in a small bowl.

Prep ahead

Small prep bowl B16 oz

  • 3 Thai or birds eye chillis or other small hot red chilli , finely chopped (Note 2)
  • 4 cloves garlic , finely chopped

Prep ahead

Medium bowl C1.5 qt

  • 1 small onion , halved and sliced (brown, white or yellow)

Prep ahead

Small prep bowl D16 oz

  • 3 shallot / scallions stems , chopped into slices

Wok E

Stay at the stove
  1. 2
    • 2 tablespoons cooking oil (I use peanut or vegetable oil)

    Heat oil in a wok or heavy based skillet over high heat.

  2. 3
    Small prep bowl B3 Thai or birds eye chillis or other small hot red chilli , finely chopped (Note 2) · 4 cloves garlic , finely chopped

    Add garlic and chilli – cook for 15 seconds.

    00:15
  3. 4
    Medium bowl C1 small onion , halved and sliced (brown, white or yellow)

    Add onion and cook for 45 seconds.

    00:45
  4. 5
    • 500 grams / 1 lb ground / mince chicken

    Add chicken and cook, breaking it up as you go.

  5. 6

    When it changes from pink to white, add Sauce.

  6. 7

    Cook until the liquid mostly disappears – about 2 minutes.

    02:00
  7. 8
    Small prep bowl D3 shallot / scallions stems , chopped into slices

    Stir through shallots.

Small Bowl A

16 ozStay at the stove
  1. 9
    • 1 cup coriander/cilantro leaves (loosely packed)

    Then stir through coriander and immediately take off the heat.

Prep ahead

Small prep bowl F16 oz

  • [Steamed jasmine rice](https://www.recipetineats.com/how-to-cook-jasmine-rice/)

Wok E

  1. 10
    Small prep bowl F[Steamed jasmine rice](https://www.recipetineats.com/how-to-cook-jasmine-rice/)

    Serve immediately with [jasmine rice](https://www.recipetineats.com/how-to-cook-jasmine-rice/) or other [rice](https://www.recipetineats.com/how-to-cook-rice/) – or for a low carb, low cal option, try [Cauliflower Rice](https://www.recipetineats.com/cauliflower-rice/)!

Cutting board G

  1. 11

    Add slices of cucumber and tomato wedges (very authentic Thai!).

  1. 12

    Garnish with extra chilli and coriander if desired.

Original recipeOpen the original recipe