Stir Fried Thai Chili Chicken
This easy Thai chili chicken dish consists of wok stir fried chicken breast with garlic, white onion and mild green chili peppers knows as "Prik Yuak" and seasoning with oyster sauce, dark soy sauce and light soy sauce. The dish is also known as "Pad Prik Yuak".
The ideal chili to use for this recipe is the light green - yellow chili pepper called in Thai "Prik Yuak" which some people find it isn't spicy. It has a tough and crispy skin which is great for stir fry with chicken, pork or beef. The pepper is 4-6 inch long and is similar to Hungarian Wax or Sweet Banana Chili Pepper.
If you like a little spicier, you can use the dark green and red chili peppers or use small amounts of small Thai chilies (Bird’s eye chilies) for a strong kick to the taste bud!
If you can’t find any of the chili peppers I mentioned above, you can use capsicums instead. They are a nice alternative for chili peppers.
This Thai chili chicken is ideally served with steamed rice, or adding a fried egg on the side for a bigger meal.
Stir Fried Chicken with Chilli Peppers
Gai pad prik yuak
Preparation: 5 minutes
Cook Time: 10 minutes
Chicken breast strips or diced 250 g
Light – green chilli peppers thinly sliced lengthwise 2 chillies or 1 cup
White onion thinly sliced lengthwise 1 cup
Garlic crushed 1 clove
Vegetable oil 1 tbsp
Oyster sauce 1 tbsp
Dark soy sauce 1 tbsp
Light soy sauce 1 tbsp
Brown sugar ½ tsp
Let's get started!
How to make:
Step 1 – Stir Frying
- Heat oil in a wok over medium heat.
- Add garlic and fry until fragrant.
- Add chicken and stir fry until nearly cooked, then add onion and chilies.
- Continue stir frying until the chicken and vegetables are cooked.
- Seasoning with oyster sauce, dark soy sauce, light soy sauce and brown sugar.
- Toss well and remove from the wok.
- Serve hot with steamed rice.
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