Spicy Thai Chicken Stir Fry

Name: Spicy Thai Chicken Stir Fry
Ingredients: 2 tsp light soy sauce (Note 1); 1 tsp dark soy sauce (Note 1); 2 tsp fish sauce; 1 tbsp oyster sauce; 1 tsp sugar; 2 tbsp cooking oil (I use peanut or vegetable oil); 3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2); 4 garlic cloves (, finely chopped); 1 small onion (, halved and sliced (brown, white or yellow); 500 g / 1 lb ground / mince chicken; 3 shallot / scallions stems (, chopped into slices); 1 cup coriander/cilantro leaves (loosely packed); Steamed jasmine rice

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Total Time

15 minutes

Prep Time

7 minutes

Cook Time

8 minutes

Rating

(31)

Ingredients

3 servings

2 tsp light soy sauce (Note 1)
1 tsp dark soy sauce (Note 1)
2 tsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cooking oil (I use peanut or vegetable oil)
3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2)
4 garlic cloves (, finely chopped)
1 small onion (, halved and sliced (brown, white or yellow)
500 g / 1 lb ground / mince chicken
3 shallot / scallions stems (, chopped into slices)
1 cup coriander/cilantro leaves (loosely packed)
Steamed jasmine rice

Beginner Dinner Healthy Quick and Easy ...

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Preparation

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Step 1

Mix Sauce ingredients in a small bowl.

Step 2

Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.

Step 3

Add onion and cook for 45 seconds.

Step 4

Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.

Step 5

Stir through shallots. Then stir through coriander and immediately take off the heat.

Step 6

Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.