Thai Cuisine

Chicken stir-fry

Cuisine: Thai Created by Rachada Mahamontri

Rachada Mahamontri shares her chicken stir-fry recipe with Food Safari's Maeve O'Meara.

This recipe is for one of the favorite dishes of the Thai people. The chicken can be substituted with pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deep-fried egg, sunny side up, on top. One particular favorite is to make it with ground pork and lots of Thai chillies. Make sure you use Holy Basil, as it goes especially well with pork.

For tasty variations on chicken stir-fry, try Jess Ong's Malaysian chicken stir-fry recipe, or Jay Phao-Chinda's Thai chicken stir-fry recipe. Also, browse our stir-fry recipes for more gourmet inspiration.

Ingredients

10-12 cloves garlic, sliced
10 red chillies, sliced
2-3 tbsp peanut oil, for stir-frying
500g boneless chicken thighs, cut into thin slices
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 teaspoon fish sauce
Sprinkling of white pepper
1 small brown onion, peeled and sliced
2 shallots, sliced into 3 cm lengths
1 -2 fresh red chillies, sliced into small rounds
2- 3 tablespoons chicken stock
1/2 bunch holy basil, leaves only
4 eggs, cracked into a bowl
1/2 cup vegetable oil

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Preparation

Put sliced chillies and garlic in a mortar and pestle and pound until they combine to a rough paste.

Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Add the chilli and garlic mix.. Stir 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed colour. Stir in oyster, soy and fish sauces, add a spinkle of pepper, then the sliced onion, shallots and chilli.

Keep the ingredients on the move and add a little chicken stock to finish the cooking. Turn off the heat and toss through the basil leaves. Transfer to a serving plate.

Wipe out the wok, bring back to high heat, add vegetable oil and when it is hot, gently pour in the eggs. Be careful as they crackle and pop. They should stay together like a whole raft, cook until golden, then lift out with a slotted spoon and place on top of the chicken stir fry.

Serve immediately with steamed rice.

Thai Restaurants

Displaying 10 of 823 Thai Restaurants.

Restaurant		Suburb
1.	Bank's Thai Restaurant	Enmore
2.	Pavilion Hotel	Sydney
3.	Asian Gateway	Nightcliff
4.	Ayutthaya	Belconnen
5.	Dickson Asian Noodle House	Dickson
6.	Lemon Grass Thai City	City
7.	Sukothai	Yarralumla
8.	Thai Amarin	Kingston
9.	Thai Garden	Dickson
10.	Three Mothers Thai	City

26 Jun 2011 10:48 AEST

Carmelle

Success

Best EVER!!!

This recipe is amazing! By far the best stir fry I've ever made (and I've made a lot)! I cut a lot of the chilli out though. I used 2 long red chillies (with seeds) to crush and half a chilli to add later. Was the perfect heat for me! I also had to use normal Italian basil but it was still awesome!

10 Jun 2011 11:34 AEST

Manu sinha

Killara

Kids love, I love it, we all love it

No need to change anything with this one! I did however add 1 -3 teaspoons of sugar - made it glossy and rounded the flavor! Great for a quick meal or even a dinner party love love love it. Vege version replace chicken with tofu - works equally as well

24 Mar 2011 01:29 AEST

dana

Homebush

Thai

Any chance of featuring a thai chicken cashew nut stir-fry recipe on one episode, pleeeeeeeeeeeeeeeaaassse??? thai riffic is my favourite one!!!

26 Feb 2011 06:18 AEST

Ruby

Carlingford

RED HOTT

WOW...great dish but waay to hot!! cutting down on the chillies is a MUST

22 Nov 2010 03:34 AEST

Kimbo

Kalamunda

Not Shallots

Please don't say 'Shallots' when you mean 'Spring Onions'. We don't live in America....

27 Sep 2010 12:57 AEST

Debra_G

Stanmore

Fabulous

Love this dish. Perfect as it is.

27 Jun 2010 05:42 AEST

Andy W

Hawthorn

Bok Choy

Naughty. Please don't put Bok Choy in Thai food, it doesn't make it more asian, it just fills your mouth up with green water. No carrot either. This is one of the great Thai dishes, fight the power and keep it real.

22 Feb 2010 04:53 AEST

Natalie

Drummoyne

Delicious

Definitely recommend on cutting down on the chilli. I used 5 and that was more than enough heat. Thanks Geoff for the tip on the lemon grass. Sure add to the taste and aroma.

07 Feb 2010 06:36 AEST

Sean

daw park

too hot

Way way way too hot. I like hot food but I couldn't taste any of the other flavours because of all the chilli. Half as much would be better.

31 Jan 2010 03:55 AEST

Robert

Yagoona

Great Recipe

Absolutely love this dish. I also vary it and add vegetables to make it go further. I like to use a lot of white pepper to keep the heat going. This recipe is almost identical to the the Chilli BAsicl chicken they serve at Thai Pothong in Newtown. I find it hard to find the holy basil though, so far i havnt found it, so resort to normal basil.

01 Jun 2009 06:50 AEST

geoff

warneet

simple and healthy

I used less chilli ,added bok choy and small amount of fresh lemon grass but will use more chilli next time will cook again

24 May 2009 10:40 AEST

Shuja

Auburn

Beautiful

I cooked this on saturday for my wife and myself. I varied the recipe a little by adding brocolli and sliced carrot. Taste comes out so good, will try this next week definitly. Very good recipe.

10 Jan 2009 07:55 AEST

Monalisa

Keys

Not hot not nice

Just how I like it.

09 Jan 2009 10:17 AEST

Jane

Sunbury

Yum

I cooked this for the family and used slightly less chilli - the recipe differs from the video a bit but none the less - this was mouthwateringly beautiful and simple to prepare.

02 Jan 2009 02:15 AEST

emily

wyong

spicy

this recipe is fairly spicy,but still has wonderful flavors that make your mouth want more, its a very good recipe for the family to share

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