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Thai Stir Fried Chicken with Chili Recipe

Updated on November 28, 2009

Here’s an easy after-work kind of stir fried meal that's really fresh and tasty and which can be made with mostly ‘pantry” ingredients. This is an authentic Thai dish that people in Thailand might often eat over rice for a quick lunch on the go, or even as one of many dishes as a part of larger multi-dish dinner.

Thai Stir Fried Chicken with Chili (makes enough for 4 generous helpings)

  • 12 large Thai chilies, cut into diagonal rounds about an eighth of an inch in thickness (the ones that are about 4-6 inches in length and just under an inch in diameter at their thickest point (see the picture below). Their heat might compare to a Serrano chili or a spicy jalapeno – either of which chilies might be used as acceptable substitutes here.)
  • 1lb of boneless skinless chicken breast, cut into cross strips about a half inch in diameter
  • 1 cup of onion, sliced into wedges about a half an inch in thickness (cut an onion in half and lay one half flat side down on the counter and then cut from tip to stem into wedges – think the opposite of onion rings here!)
  • 6 cloves of garlic, smashed flat with the side of a knife
  • 2 Tbls of fish sauce
  • 1 ½ Tbls of soy sauce
  • 2 Tbls of oyster sauce
  • 1 Tbls of sugar
  • 1 tsp of MSG (optional – but it would usually be used here in Thailand)
  • A little vegetable oil for stir frying, about 3 Tbls or so


  1. Heat 3 Tbls of vegetable oil at medium heat in a heavy skillet or wok and when hot toss in the garlic cloves and stir until fragrant and just starting to turn golden, about 30 seconds, and then toss in all the chicken and stir fry until the chicken is just about cooked through, about 2 minutes more.
  2. Add in the onion and chilies and then turn the heat to maximum high and stir, stir, stir for a minute or so.
  3. Add in about a half cup of water and then add in all the sauces, MSG and sugar. Bring it to a boil and then taste for seasoning, adding more fish sauce or sugar if necessary. If the sauce is too thin you can boil it down slightly, but you don’t need a very thick sauce for this one.
  4. Serve with steamed jasmine rice.

Delicious and healthy, and easy and quick enough for an anytime meal!

Use Chilies that Look Like This


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    • tim-tim profile image

      Priscilla Chan 8 years ago from Normal, Illinois

      Love Thai food! Thanks for the recipe. I love you hubs, nothing but food, LOL.