This pad prik gai recipe makes a quick and easy meal that’s super delicious with a side of steamed jasmine rice. Enjoy a tasty Thai chili chicken stir-fry with onions and a savory sauce, and adjust the spice to your liking!
🍚 Ingredient tips & substitutes
Feel free to add different stir-fry vegetables of your choice. Bell peppers, baby corn, mushrooms, zucchini, snap peas, Chinese broccoli, etc.
- Oil Use a neutral oil with a high smoke point, like sunflower or vegetable oil.
- Garlic
- Chicken I use boneless chicken thighs or breast, sliced thin for fast cooking. Pork, shrimp, beef, or even firm tofu work well too.
- Water Used in two ways: first, to loosen the sauce and help it coat the chicken evenly; second, for mixing with cornstarch if you’re using it to thicken the stir-fry at the end.
- Oyster sauce Adds a savory, umami-rich base to the stir-fry sauce. I always use the Thai Maekrua brand.
- Light soy sauce Provides saltiness and seasoning.
- Dark soy sauce (optional) Adds dark color and a rich flavor. You can skip it if you don’t have it.
- White sugar – For balancing the salty flavors.
- Spur chilies You can use red, green, or a mix of both. Other large chilies like Anaheim or Holland chilies also work.
- Onion
- Cornstarch (optional) Mix it with water to create a quick slurry. Stir it in at the end for a lightly thickened, glossy sauce.
🥘 More Thai stir-fry recipes to try
I’ve made pad prik chicken countless times, both in my Thai restaurant and at home! Once you’ve made it a couple of times, this spicy Thai chicken stir-fry comes together almost without thinking. Let me know how it turns out in the comments below!
Pad Prik Gai (Thai Chili Chicken Stir-Fry)
Equipment
- Measuring spoons and cups
- Cutting board and knife
- Mixing bowls One for the sauce and one for the optional cornstarch mixture.
- Wok or large skillet
- Spatula
Ingredients
- 2 tbsp oil
- 1 clove garlic minced
- 2 chicken thighs boneless, cut into bite-sized pieces
- ⅓ cup water
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- ¼ tsp dark soy sauce optional
- 1 tsp sugar
- ½ onion sliced
- 3 spur chilies thinly sliced
- 2 tbsp water optional, for mixing with cornstarch
- ½ tbsp cornstarch optional
Instructions
- In a small bowl, mix ⅓ cup water, oyster sauce, light soy sauce, dark soy sauce (if using), and sugar.
- In another bowl, mix 2 tbsp water with cornstarch if using. Set aside.
- Heat oil in a wok over medium heat. Add minced garlic and stir-fry until fragrant.
- Add chicken and stir-fry until the outside is no longer pink.
- Pour in the sauce mixture and stir to coat the chicken and cook it through.
- Add sliced chilies and onion. Stir-fry until the onion softens slightly.
- Pour in the cornstarch mixture (if using) and stir until the sauce thickens.
- Serve hot with steamed rice.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
- Feel free to swap in your favorite vegetables or use different proteins like pork, beef, shrimp, or tofu.
🍳 How to make pad prik gai
- In a small bowl, mix ⅓ cup water, oyster sauce, light soy sauce, dark soy sauce (if using), and sugar.
- In another bowl, stir together 2 tbsp water and cornstarch if you’re using it. Set both aside.
- Heat a oil in a wok or pan over medium heat, then add the minced garlic. Stir-fry until fragrant.
- Add the chicken and cook until no longer pink on the outside.
- Pour in the sauce mixture and stir to combine, coating the chicken evenly.
- Add sliced chilies and onions, and stir-fry until the onions soften.
- If using, pour in the cornstarch mixture to thicken the sauce slightly.
- Give everything a final stir and cook for another minute until well combined and glossy. Serve hot with rice.
Frequently asked questions
How to store leftovers? Let the stir-fry cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. Reheat in a pan over medium heat with a small splash of water, or microwave until heated through.
How can I make it less spicy? Use fewer chilies or remove the seeds before cooking. You can also skip the fresh chilies and use bell peppers only, great for kids! If it’s still too spicy, add a little more sugar or water to mellow out the heat.
