Spicy Thai Stir-Fried Chicken (Phat Phrik Gai)

Ingredients

• 500g (1.1 lb) boneless chicken breast, thinly sliced 500g (1.1 lb) boneless chicken breast, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 Thai bird's eye chilies, finely chopped 2 Thai bird's eye chilies, finely chopped
• 1 stalk lemongrass, white part only, finely chopped 1 stalk lemongrass, white part only, finely chopped
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) green beans, trimmed and cut into 1-inch pieces 100g (3.5 oz) green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup Thai basil leaves 1 cup Thai basil leaves
• 1/4 cup cilantro leaves, chopped 1/4 cup cilantro leaves, chopped
• 2 tablespoons roasted peanuts, chopped 2 tablespoons roasted peanuts, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugar: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced garlic, sliced shallots, chopped Thai bird's eye chilies, and chopped lemongrass. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the sliced chicken breast and stir-fry for 3-4 minutes until cooked through.
4. 4.
   Add the sliced bell peppers, julienned carrot, and green beans. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, mix together the fish sauce, soy sauce, oyster sauce, lime juice, and sugar. Pour the sauce over the chicken and vegetables, stirring well to coat.
6. 6.
   Add the Thai basil leaves and chopped cilantro to the wok, tossing everything together for another minute.
7. 7.
   Remove from heat and garnish with chopped peanuts.
8. 8.
   Serve the Spicy Thai Stir-Fried Chicken with steamed jasmine rice and lime wedges on the side.

Treat your ingredients with care...

• Thai bird's eye chilies — Adjust the amount of chilies according to your spice tolerance. For a milder version, remove the seeds before chopping.
• Lemongrass — Use only the tender white part of the lemongrass stalk for a delicate citrusy flavor. Pound the lemongrass lightly with a knife handle to release its aroma before chopping.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in a mixture of fish sauce, soy sauce, and minced garlic for 30 minutes before stir-frying.
• If you prefer a vegetarian version, substitute the chicken with tofu or your favorite vegetables.
• Adjust the spiciness by adding more or fewer Thai bird's eye chilies.
• Serve the dish with a side of jasmine rice to balance the heat.
• To make it more filling, add a fried egg on top of each serving.

Serving advice

Serve the Spicy Thai Stir-Fried Chicken hot, accompanied by steamed jasmine rice and lime wedges. The tangy lime juice adds a refreshing touch to the dish and complements the spicy flavors.

Presentation advice

Garnish the dish with a sprinkle of chopped peanuts and a few sprigs of fresh Thai basil or cilantro. The vibrant colors of the stir-fried vegetables and herbs will make the dish visually appealing.