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Home Collections 15 Minute Meals

Spicy Thai Chicken Stir Fry

By:Nagi
Published:7 Nov '16Updated:20 Jan '21
72 Comments
Recipe v Video v Dozer v

A super tasty, easy Thai stir fry with a nice kick of heat! The Thai stir fry sauce used in this recipe is like an all purpose Thai sauce. It’s a versatile base and it’s fabulous with chicken, pork and turkey, ground/mince meat or even cut into bite size pieces. It can even be used for noodles. This recipe is a keeper for Thai food lovers!

A fantastic Thai Stir Fry Sauce used to make a quick easy Thai Stir Fry using chicken, turkey or pork - ground or bite size pieces. Classic REAL Thai, super fast healthy dinner! recipetineats.com

The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce. If you haven’t discovered Charlie yet, pop over because honestly, especially if you are pressed for time, he will be life changing. Yes, I’ve given my Chinese stir fry sauce a name, and yes there is logic – albeit bland / crazy – behind it. You can read about it when you get the recipe for Charlie. 😉

Just like Charlie, the Thai stir fry sauce used in this recipe is similar to many but an exact replica of none. If you scan the Sauce ingredients of Pad See Ew (Thai Stir Fried Noodles), Thai Drunken Noodles (Pad Kee Mao) and Thai Chilli Basil Chicken, you will see similarities to the one I use in this Thai stir fry.

A fantastic Thai Stir Fry Sauce used to make a quick easy Thai Stir Fry using chicken, turkey or pork - ground or bite size pieces. Classic REAL Thai, super fast healthy dinner! recipetineats.com

I don’t actually even know if this recipe has a name. It’s probably not something you would find in a Thai restaurant. By this, I mean it’s not a “known” Thai dish, like Pad Thai, Pad See Ew etc.

In many of the Thai cookbooks I have flicked through over the years, I almost always find a generic stir fry that uses a very similar sauce. I even found one in the Spice I Am cookbook (read more about that in the Pad Thai recipe, it’s my current favourite Thai cookbook).

The quantities differ, but generally, the common ground is always garlic (lots), chilli (lots!), soy sauce (varying combinations of light, dark and all purpose), Oyster Sauce (almost always), fish sauce (very common) and sugar (almost always).

A fantastic Thai Stir Fry Sauce used to make a quick easy Thai Stir Fry using chicken, turkey or pork - ground or bite size pieces. Classic REAL Thai, super fast healthy dinner! recipetineats.com

Though I use this Thai stir fry sauce to make all sorts of stir fries – even noodles – this recipe I’m sharing today is the one I make most frequently. The main reason being because it’s such an easy Thai stir fry. Because making it with ground chicken means no chopping meat, no marinating. And the flavour of the Thai stir fry sauce really penetrates throughout the whole stir fry.

A fantastic Thai Stir Fry Sauce used to make a quick easy Thai Stir Fry using chicken, turkey or pork - ground or bite size pieces. Classic REAL Thai, super fast healthy dinner! recipetineats.com

Serve this over steamed jasmine rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice

In Thailand, many dishes are served with a juicy wedges of tomato and cucumber. No dressing, just plain. They are a great pairing with the kapow flavours going on in most Thai dishes. Plus, it rounds out out the meal so we get our veg fix! 🙂

But I also happened to have a big batch of my all time most frequently made Asian-esque salad: a Cabbage salad with crunchy noodles and a sesame dressing. So I stuck it in the photo to give you a little preview because it’s coming soon. I make it so often it borders on the side of obsession. But the sheer convenience, speed and utter tastiness of the salad is what has had me captivated since my early twenties.

It’s coming soon, I promise. Possibly Wednesday, along with another salad. Hmm. Maybe this weeks’ Meat Free Wednesday will be an explosion of my very favourite salads. What do you think? – Nagi x

PS Is it just me, or is there a weird pinkish glow going on in the bottom left corner of the photo below? I must’ve been wearing a hot pink top when I took this shot. Jeez. The perils of fashion and food photography!!! 😉

A fantastic Thai Stir Fry Sauce used to make a quick easy Thai Stir Fry using chicken, turkey or pork - ground or bite size pieces. Classic REAL Thai, super fast healthy dinner! recipetineats.com

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A fantastic Thai Stir Fry Sauce used to make a quick easy Thai Stir Fry using chicken, turkey or pork - ground or bite size pieces. Classic REAL Thai, super fast healthy dinner! recipetineats.com

Spicy Thai Chicken Stir Fry

Author: Nagi | RecipeTin Eats
Prep: 7 mins
Cook: 8 mins
Total: 15 mins
Dinner, Stir Fry
Thai
4.72 from 14 votes
Servings3
Tap or hover to scale
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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!

Ingredients

Sauce

  • 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

Stir Fry

  • 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)

Serving

  • Steamed jasmine rice

Instructions

  • 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.

Recipe Notes:

1. Light soy provides salt whereas the dark soy mainly adds colour, plus some flavour. You can use just light soy sauce (but your meat won't be as brown like you see in the photos). You could also use just all purpose soy sauce (i.e. label does not say "light", "dark" or "sweet" soy sauce). Don't use just dark soy sauce - the flavour will be too strong.
2. Use any chillis you want - and adjust amount to your taste. 3 birds eye red chillis which is what I use makes this mildly spicy, use 4 for quite spicy. 3 Thai chillies would be spicier.
If you don't have fresh chilli, you can either use dried red chilli flakes (1 1/2 tsp - add with garlic) or you can add chilli sauce or chilli paste into the sauce (i.e. the paste minced chilli sold in jars). I would use 2 1/2 tsp chilli paste or 1 tbsp Sriracha Sauce.
3. I know it's weird for a recipe to make 3 servings, but mince is sold in 500g/1lb packets here in Australia. So I always make this using that quantity of meat. Leftovers are fabulous!
4. To use this for bite size pieces of meat (500g / 1 lb), increase the Sauce by 50%, or reduce the meat to about 350g / 12 oz. Sauce spreads better throughout minced meat, so you don't need as much. For noodles, this amount of Sauce is enough for 2 servings - use 150g/5oz of dried rice noodles or 200g / 7 oz fresh noodles, plus meat and veg of choice.
5. Nutrition per serving, assuming 3 servings. The sodium can be reduced by using low sodium soy sauce.

Nutrition Information:

Serving: 230gCalories: 427cal (21%)Carbohydrates: 6.6g (2%)Protein: 49.6g (99%)Fat: 21.5g (33%)Saturated Fat: 4.8g (30%)Polyunsaturated Fat: 16.7gCholesterol: 148mg (49%)Sodium: 791mg (34%)Fiber: 1g (4%)Sugar: 3g (3%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

WATCH HOW TO MAKE IT

WARNING: Explicit sightings of Baby Hands may offend some. It was a really hot day when I filmed this, okay?? My hands swell in heat! 😂


LIFE OF DOZER

You would think a dog this cute would sleep cute too. Curled up in a tight little ball, head snuggled on his paws.

But no. This is how he usually sleeps. Just layin’ it all out there. 🙄 At least he’s using his tail for modesty.

He better not have slobbered on my ugg boot!

dozer-sleeping

A fantastic Thai Stir Fry Sauce used to make a quick easy Thai Stir Fry using chicken, turkey or pork - ground or bite size pieces. Classic REAL Thai, super fast healthy dinner! recipetineats.com
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72 Comments

  1. Chris Allan says

    March 31, 2021 at 6:23 pm

    Another one of your dishes we have cooked and all said it was soo delicious
    So many flavours come through
    Thank you again Nagi 💕

    Reply
  2. Jen says

    January 15, 2021 at 5:45 pm

    Hello Nagi, I really enjoy cooking your recipes as they are full of great tips and my food turns out lovely.
    Thank you for giving all the wonderful information & tips in your recipes, it really helps and I learn so very much each time I try one of your recipes…..thank you 🙏

    Reply
  3. Juan says

    January 12, 2021 at 3:42 pm

    Hi Nagi – does the nutrition include rice?

    Reply
    • Nagi says

      January 13, 2021 at 10:17 am

      Hi Juan, the nutrition excludes the rice here – N x

      Reply
  4. Sb says

    October 27, 2020 at 3:55 pm

    5 stars
    Grew up in Bangkok and a kid – this recipe took me back.
    Added some nam pla prik and a slice of lime, fantastic.

    Reply
  5. Cari says

    September 20, 2020 at 10:28 am

    Okay now I’m 3 for 3! First dish I made from Nagi’s collection was the Bangers and Mash. So Yummy and comforting! Next was the Indian Curry (Dal). Yummy, even my picky kids liked it! Tonight I made this Thai recipe and it was just as good as the others! I’m used to a sweeter stir fry, and this was not sweet but was just as good! I’ve cooked all of these this week. Thank you Nagi, I’m loving your website! And as someone who lived in Tokyo for a few years, I have happily discovered and love your Japanese website with your mom as well!! Can’t wait to try! Natsukashii !!

    Reply
  6. MrsCC says

    July 31, 2020 at 7:07 pm

    5 stars
    This is a winner for being quick and easy – plus delicious and full of flavour. Passed it on to 3 colleagues at work! The rice too longer to cook than the prep and cooking time. I added beans as I love my veggies. A great way to use chicken mince. A favourite!

    Reply
  7. Naila says

    July 7, 2020 at 12:02 pm

    Havent made this recipe but add a fried egg on top & holy basil (not thai basil) it is very similar to phad kra pao (IMO)

    Reply
  8. Lyn says

    April 23, 2020 at 2:01 pm

    5 stars
    I made this last night and it was really awesome! My husband hates coriander so I used parsley instead and I am not good with chillies so substituted sambal olek (malaysian chilli in a jar)

    Reply
    • Nagi says

      April 23, 2020 at 8:02 pm

      Perfect Lyn! N x

      Reply
      • Lyn says

        July 16, 2020 at 5:25 pm

        5 stars
        Hi Nagi,
        We have this at least once a week and I have expanded this and add wombok, spinach leaves, capsicum.. just about anything in the fridge and use double the sauce and even cook it with pork mince and it’s awesome! It always turns out so delicious. Thanks again!

        Reply
  9. Mari says

    August 25, 2019 at 4:16 am

    I love all your recipes Nagi,
    I have tried many but there’s a few that I keep coming back to, like the Tikka Masala chicken. Delish 🤤😋

    Reply
    • Nagi says

      August 26, 2019 at 4:07 pm

      Thanks so much Mari, I truly enjoy hearing what people think of my recipes!

      Reply
  10. Matilde says

    July 1, 2019 at 12:05 pm

    Do you have Moo-Serong recipes? If so, can you please share it with us? Love your recipes easy to follow and very detailed. Thanks for sharing. My family lives Thai food

    Reply
  11. Dean says

    April 22, 2019 at 10:24 pm

    Fantastic after returning from 3 days camping over Easter! Fresh and flavourful, added red capsicums and Thai basil from garden…..cheers Nagi

    Reply
    • Nagi says

      April 23, 2019 at 8:32 am

      Fabulous!

      Reply
  12. Rob says

    February 22, 2019 at 8:42 am

    Shallots and green onions aren’t the same thing bought 3 shallots thinking it was quite a bit compared to other ingredients then watched the video at home and realized you didn’t know the difference

    Reply
    • Nagi says

      February 22, 2019 at 10:42 am

      Hi Rob, we call them shallots here – which is the same as what you call spring onions – N x

      Reply
  13. MrsRedBucket says

    July 3, 2018 at 1:23 pm

    Could you please tell me what kind of salad you served in the picture with this meal?

    Reply
  14. Abby says

    April 12, 2018 at 10:53 am

    5 stars
    Oh my… I was going to make Thai red curry tonight, but discovered too late that I didn’t have coconut milk. Had all the ingredients to this recipe, so I decided to give it a try. Subbed the chilis for two teaspoons of the curry paste, chicken thighs, and added the veggies that I had chopped for the curry (broccoli, pepper, pea pods). It was SO good! Tasted just like some of our Thai favorites. Thanks for sharing!

    Reply
    • Nagi says

      April 15, 2018 at 9:13 pm

      That’s terrific to hear Abby! Thanks for letting me know – N x

      Reply
  15. Mike says

    January 17, 2018 at 8:20 am

    Hey,

    Did you ever get around to the cabbage salad with crunch noodles recipe? Keep up the good work!

    Reply
    • Nagi says

      January 17, 2018 at 7:51 pm

      Hi Mike! I have a few – which are you after?? What type of dressing?? 🙂

      Reply
      • MrsRedBucket says

        July 4, 2018 at 7:09 am

        I can’t seem to find the cabbage salad with crunch noodles recipe (Mike was referring to above). Could you please share it with us (the one shown in the picture above) along with any types of dressings you recommend? Your recipes are amazing and our family has enjoyed trying something new from it almost every week. 🙂 Thank you!

        Reply
        • Nagi says

          July 4, 2018 at 9:24 pm

          OMG! I think I forgot to post it! I will do it this week. I make it so often! I will sneak it in – maybe even tomorrow 🙂 I’ll try to remember to come and and tell you.

          Reply
  16. SC_Amy says

    April 24, 2017 at 9:03 am

    3 stars
    I made this tonight and it was SUPER salty. I’m afraid I messed up on the sauce but I followed recipe exactly. Everyone ate it though. Even my picky son ate it without a single complaint. Used cauliflower rice for me and my daughter and regular white rice for the guys in the house. Any idea what I may have done wrong with the sauce?

    Reply
    • Nagi says

      April 26, 2017 at 3:45 pm

      Hi Amy! I’m sorry you thought it was salty though terrific to hear everyone ate it! This recipe uses about 1 1/2 tbsp of soy sauces and fish sauces which provide the salt across 500g/1lb of pork which I wouldn’t think is overly salty? I have a fairly sensitive palette when it comes to salt, my mother is not big on salt so my palette leans towards less salty things. All I can think is that perhaps you mismeasured?

      Reply
    • REBECCA LEE says

      February 28, 2019 at 6:03 am

      4 stars
      It was super salty for me, too but that’s my fault – I put too much sauce in. I should have added a little at a time and tasted as I went along.

      Also, note about the chilis – definitely stick to using 2 or 3. I decided to be brave – my inner fierce Korean – and added 5 chilis. It was way too spicy!

      Flavor is spot on; I followed the recipe exactly EXCEPT I added some Thai basil and used cut up chunks of chicken breast. Tastes wonderful with jasmine rice on the side. Thank you for this recipe! I can’t wait to try it again with rice noodles next time.

      Reply
  17. Louise says

    April 8, 2017 at 10:34 am

    I’ll be keeping my eye out, waiting for that salad recipe with it’s sesame dressing. I love that it has crunchy noodles. I’d probably pour the whole packet in there! I always love a salad with some crunch (aka Caesar Salad with crunchy croutons).

    Reply
    • Louise says

      April 8, 2017 at 10:35 am

      *its (I hate typos like that!)

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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