Thai Wok Chicken Recipe
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When I think of Thai food I think quick healthy easy and delicious. This recipe requires the use of a Wok. If you don't have one you could use a thick based frying pan. The advantage of a Wok is that it can heat up quickly and cool down quickly and it can hold quite a lot of food. Having said that if you are making more than the recipe indicates, cook the chicken in batches and then put it all together to heat before adding the sauce at the end.
I recommend using chicken tenders or chicken fillet instead of chicken breast as I tend to find that they cook very quickly and remain tender. Chicken breast due to it's muscular and fat free nature can tend to dry out and become a little chewy in a dish like this.
This is the sort of recipe that I make on a week night. It is super easy and delicious. Apart from the basil leaves, you probably have most of the ingredients in your cupboard right now!
People will try this recipe at your house and ask you for it. It balances the sweet, sour salty and hot asian flavours which makes it hard to say no too.
Ready to Serve
- 500g Chicken tenders, chopped into medium cubes
- 3 Tablespoons Mirin
- 3 Tablespoons Oil
- 1 Small onion, Asian red onion preferred
- 6 Small citrus leaves, Lime preferred
- 1 Chilli, Large
- 3 Tablespoons Sweet soy sauce
- 1 Tablespoon Thai fish sauce
- 1 Tablespoon Normal soy
- 1 Tablespoon Brown Sugar
- Small handful Sweet basil leaves
- Half a Lemon, Squeezed for juice
- Add the onion, citrus leaves, chilli, sweet soy, fish sauce, normal soy, Brown sugar, sweet basil leaves, lemon juice to a food processor and chop roughly...do not over process into a smooth paste as it will be an unappetising colour.
- Heat the wok, add the oil, when shimmering add the chicken. When half cooked add the Mirin.
- When the chicken is completely cooked, turn off the heat and add the sauce, mix well and serve.
- Serve with jasmine rice
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