Thai•quick
Thai Chili Sauce Chicken Stir-fry
This Thai Chili Sauce Chicken Stir-fry features Thai Chili Sauce, or nam prik pao, a common ingredient in Thai cooking. A little bit spicy, a little bit sweet, it also has a savory umami flavor that comes from the addition of shrimp.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds chicken breast ((680g, sliced into ¼-inch thick pieces))
- 1 tablespoon cornstarch
- 3 tablespoons oil ((divided))
- 3 cloves garlic ((thinly sliced))
- 2 Thai bird chilies ((thinly sliced, optional))
- 1 red bell pepper ((de-seeded and thinly sliced))
- 5 scallions ((sliced at an angle into 2-inch pieces))
- 2 tablespoons Thai Chili Paste ((Namprik Pao))
- 1 tablespoon fish sauce
Instructions
- 1
Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
- 2
Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
- 3
Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
- 4
Serve with steamed jasmine rice.