Thai Chili Chicken Stir Fry is a sweet and spicy way to take chicken and give it an attitude. I always have my pantry and fridge stocked with Asian sauces and condiments. One of those condiments is Thai Sweet Chili sauce, also known as Mae Ploy Sauce. It's the perfect condiment to dip your egg rolls.
I decided to take this condiment and make it the star of my stir fry sauce. I added some of the other favorite sauces like soy sauce, fish sauce and sriracha sauce. Yes... you can call this dish truly "saucy". We ate it over a bed of brown rice and it really pleased all the bells and whistles we crave when we think of Asian food.
Thai Chili Chicken Stir Fry
Recipe by Ramona from Kitchen Simmer
2lbs boneless skinless chicken cut into large bite-size chunks
2 Tbs cornstarch
1 tsp turmeric powder
salt and black pepper
1 large onion sliced
1 large green bell pepper sliced
1 large banana pepper sliced
2 jalapeno peppers sliced
red chili flakes (optional)
1 Tbs grated fresh garlic
1 Tbs grated fresh ginger
1 bunch scallions sliced (divided whites in dish and greens as garnish)
Thai Chili Sauce
1 Tbs Soy sauce (to taste)
2 Tbs Fish Sauce (to taste)
1/2 cup Thai Sweet chili sauce (Mae ploy sauce)
1-2 Tbs sambal oelek
2-3 Tbs Sriracha sauce
1/4 cup water
Step 1: Cut 2lbs boneless chicken breast into one inch cubes and marinate with turmeric, cornstarch and salt and pepper for 20-30 minutes. In a skillet or wok heat 2Tbs of canola oil. Add chicken and fry until chicken is browned on the outside and cooked through. Then remove chicken from pan and set aside.
Step 2: In the same pan heat 1Tbs of oil and add onion, chili peppers, garlic, ginger, scallion whites and red chili flakes. Fry until onions and peppers are almost tender.
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