Chicken stir-fry recipe

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Rating:

4.5/ 5 stars 66 Votes
  • Cuisine: Thai

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.

 

If you enjoyed this Chicken stir-fry recipe then browse more Thai recipes, stir-fry recipes, meat recipes and our most popular hainanese chicken rice recipe.

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3. Asian Gateway   Nightcliff
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5. Dickson Asian Noodle House   Dickson
6. Lemon Grass Thai City   City
7. Sukothai   Yarralumla
8. Thai Amarin   Kingston
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10. Three Mothers Thai   City

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Comments (15)

Previous Page 1 | 2 | Next
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!
Agree(0 people agree)
Disagree(0 people disagree)
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
Agree(0 people agree)
Disagree(1 people disagree)
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!!!
Agree(2 people agree)
Disagree(2 people disagree)
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
Agree(0 people agree)
Disagree(2 people disagree)
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....
Agree(14 people agree)
Disagree(15 people disagree)
27 Sep 2010 12:57 AEST
Debra_G
Stanmore
Fabulous
Love this dish. Perfect as it is.
Agree(2 people agree)
Disagree(0 people disagree)
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.
Agree(1 people agree)
Disagree(8 people disagree)
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.
Agree(1 people agree)
Disagree(4 people disagree)
   

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