VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
TV Show
Food Category
Key Ingredient
Chicken stir-fry recipe
- 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
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.
Thai Restaurants
Displaying 10 of 823 Thai Restaurants.
| Restaurant | Book Online | 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 |
Comments (15)
Previous
Featured Food & Recipes
Hot Tips
Roasting/toasting spices
Whole or ground spices can be toasted. While the toasting process is the same for both, ground spices may toast slightly faster than whole. Simply place a dry skillet over medium heat. When the pan gets hot, pour in the desired amount of spice.
Glossary
Soursop
Also known as guanabana, a large dark-green tropical fruit with fleshy spikes and tangy, pleasantly flavoured white flesh. Can be used to make drinks and smoothies or pulped into desserts but the skin is not edible.
