Pad Prik Gai (Thai Chili Chicken Stir-Fry)
This pad prik gai recipe is super versatile and always hits the spot. Try a quick and easy Thai chili chicken stir-fry that’s ready in 20 minutes!
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
Nutrition Facts
Pad Prik Gai (Thai Chili Chicken Stir-Fry)
Amount per Serving
Calories
414
% Daily Value*
Fat
33
g
51
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
17
g
Cholesterol
111
mg
37
%
Sodium
1085
mg
47
%
Potassium
307
mg
9
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
20
g
40
%
Vitamin A
89
IU
2
%
Vitamin C
3
mg
4
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.