Thai Chili Sauce Chicken Stir-fry
This Thai Chili Sauce Chicken Stir-fry features Thai Chili Sauce, or nam prik pao, a common ingredient in Thai cooking. A little bit spicy, a little bit sweet, it also has a savory umami flavor that comes from the addition of shrimp.
Servings: 6
Calories: 220kcal
Ingredients
- 1 ½ pounds chicken breast (680g, sliced into ¼-inch thick pieces)
- 1 tablespoon cornstarch
- 3 tablespoons oil (divided)
- 3 cloves garlic (thinly sliced)
- 2 Thai bird chilies (thinly sliced, optional)
- 1 red bell pepper (de-seeded and thinly sliced)
- 5 scallions (sliced at an angle into 2-inch pieces)
- 2 tablespoons Thai Chili Paste (Namprik Pao)
- 1 tablespoon fish sauce
Instructions
- Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
- Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
- Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
- Serve with steamed jasmine rice.
Nutrition
Calories: 220kcal | Carbohydrates: 7g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 372mg | Potassium: 572mg | Fiber: 1g | Sugar: 2g | Vitamin A: 910IU | Vitamin C: 51.5mg | Calcium: 18mg | Iron: 0.8mg