Pad Prik Gai (Thai Chili Chicken Stir-Fry)
This pad prik gai recipe is super versatile and always hits the spot. Try a quick and easy Thai chili chicken stir-fry that’s ready in 20 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 1 clove garlic (minced)
- 2 chicken thighs (boneless, cut into bite-sized pieces)
- ⅓ cup water
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- ¼ tsp dark soy sauce (optional)
- 1 tsp sugar
- ½ onion (sliced)
- 3 spur chilies (thinly sliced)
- 2 tbsp water (optional, for mixing with cornstarch)
- ½ tbsp cornstarch (optional)
Instructions
- 1
In a small bowl, mix ⅓ cup water, oyster sauce, light soy sauce, dark soy sauce (if using), and sugar.
- 2
In another bowl, mix 2 tbsp water with cornstarch if using. Set aside.
- 3
Heat oil in a wok over medium heat. Add minced garlic and stir-fry until fragrant.
- 4
Add chicken and stir-fry until the outside is no longer pink.
- 5
Pour in the sauce mixture and stir to coat the chicken and cook it through.
- 6
Add sliced chilies and onion. Stir-fry until the onion softens slightly.
- 7
Pour in the cornstarch mixture (if using) and stir until the sauce thickens.
- 8
Serve hot with steamed rice.