Best 4 Thai Chicken Stir Fry With Chili Paste Recipes
**Tantalize your taste buds with a culinary journey to Thailand through this collection of delectable chicken stir-fry recipes.**
Embark on a tantalizing culinary adventure with our exquisite Thai chicken stir-fry recipes. These dishes, bursting with bold flavors and vibrant colors, will transport you to the bustling streets of Bangkok, where the aroma of sizzling woks fills the air. Savor the perfect balance of sweet, sour, salty, and spicy in our Pad Prik King, where tender chicken, crunchy bell peppers, and aromatic Thai basil come together in a symphony of flavors.
For a fiery delight, try our Pad Prik Gaeng, where succulent chicken is coated in a rich and spicy red curry paste, creating an unforgettable taste sensation. If you prefer a milder option, our Pad Med Mamuang is sure to please, with tender chicken stir-fried with sweet mango, bell peppers, and a hint of fish sauce. And for those who love a classic, our Pad See Ew will satisfy your cravings with its wide, flat noodles coated in a savory soy sauce-based sauce, accompanied by tender chicken and crunchy vegetables.
Each recipe in this collection is cuidadosamente curated with detailed instructions and helpful tips to ensure success in your home kitchen. Whether you're a seasoned pro or a beginner, these recipes will guide you through the process of creating authentic Thai chicken stir-fries that will impress your family and friends. So gather your ingredients, heat up your wok, and prepare to elevate your taste buds to new heights with these incredible Thai chicken stir-fry recipes.
CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
THAI CHICKEN STIR-FRY
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
RED THAI CURRY CHICKEN STIR-FRY
Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome.
Provided by Tracy Lee
Categories Curries
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat your pan or pot, and spray lightly with olive oil.
- Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
- Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
- Add carrot, cut into thick Julienne strips.
- Add the curry paste, and stir-fry well.
- Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
- Add the chicken and bell peppers (cut lengthwise).
- Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
- Add Thai fish sauce.
- When the meat is thoroughly cooked, remove from heat.
- Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.
Nutrition Facts : Calories 298.3, Fat 20.7, SaturatedFat 5.5, Cholesterol 94.5, Sodium 331.3, Carbohydrate 7.1, Fiber 1.9, Sugar 3.6, Protein 20.6
THAI CHICKEN STIR FRY WITH CHILI PASTE
Spicy but sweet nice Thai chicken dish
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 8
Steps:
- 1. Mix the chili paste, brown sugar, oyster sauce and fish sauce together and set aside. Heat a wok over high heat to get it hot. Add the oil and lower the heat to medium. Stir fry the onion until translucent. Add the chicken and stir fry one minute.
- 2. Stir in the chili paste mixture and cook until chicken is cooked through about 5 minutes.
- 3. Served garnished with Thai basil
Tips:
- For the best flavor, use fresh ingredients whenever possible.
- If you don't have red chili paste, you can substitute Sriracha or another hot sauce.
- To make the stir-fry more spicy, add more red chili paste or Sriracha.
- If you don't have oyster sauce, you can substitute soy sauce or fish sauce.
- To make the stir-fry more savory, add a splash of fish sauce or soy sauce.
- If you don't have a wok, you can use a large skillet or saucepan.
- Be sure to preheat your wok or skillet over high heat before adding the oil and chicken.
- Cook the chicken in batches so that it doesn't overcrowd the wok or skillet.
- Stir-fry the chicken until it is cooked through, but not overcooked.
- Add the vegetables and cook until they are tender-crisp.
- Stir in the sauce and cook until the chicken and vegetables are evenly coated.
- Serve the stir-fry over rice or noodles.
Conclusion:
This Thai chicken stir-fry is a quick and easy meal that is packed with flavor. It is perfect for a weeknight dinner or a casual lunch. The combination of tender chicken, crisp vegetables, and flavorful sauce is sure to please everyone at the table.
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