Why You’ll Love This Recipe
If you’re a fan of spice and bold flavors, this recipe is for you. It’s fast, delicious, and made with pantry-friendly ingredients. You’ll love the perfect balance of spicy heat, slight sweetness, and tangy depth. It’s also highly versatile—serve it over rice, noodles, or with vegetables for a meal that hits all the right notes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs, thinly sliced
- Garlic, minced
- Fresh Thai chilies or red chili flakes (adjust to heat preference)
- Soy sauce
- Fish sauce
- Oyster sauce
- Brown sugar
- Lime juice
- Vegetable oil
- Bell peppers, thinly sliced (optional)
- Green onions or Thai basil for garnish
Directions
- In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, and lime juice. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and chilies. Stir-fry for about 30 seconds until fragrant.
- Add the sliced chicken and cook until it is browned and cooked through, about 5–7 minutes.
- If using bell peppers, add them to the pan and stir-fry for another 2–3 minutes until tender-crisp.
- Pour the prepared sauce over the chicken and stir to coat evenly. Cook for an additional 2 minutes to let the flavors blend.
- Remove from heat and garnish with chopped green onions or Thai basil before serving.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking time is approximately 15 minutes, totaling around 25 minutes.
Variations
- Use shrimp or tofu instead of chicken for a seafood or vegetarian option.
- Add vegetables like broccoli, snap peas, or carrots to make it a more balanced meal.
- For extra spice, add a spoonful of Thai chili paste or sriracha to the sauce.
- Serve with jasmine rice, rice noodles, or even lettuce wraps for a lighter twist.
- Add crushed peanuts or sesame seeds for added texture and flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. Avoid overcooking to keep the chicken tender. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
How spicy is this dish?
It can be very spicy depending on how many chilies you use. Start with less and add more to suit your taste.
Can I use pre-cooked chicken?
Yes, but add it after the garlic and chilies and just heat it through in the sauce to avoid overcooking.
What kind of chili should I use?
Thai bird’s eye chilies are traditional, but you can use red chili flakes or serrano peppers as a substitute.
Is this dish gluten-free?
It can be made gluten-free by using tamari instead of soy sauce and ensuring the oyster and fish sauces are gluten-free.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the fridge for up to a week.
What’s the best cut of chicken for this recipe?
Chicken thighs offer more flavor and stay juicy, but chicken breasts work just as well if not overcooked.
Can I make it less sweet?
Yes, reduce or omit the brown sugar for a more savory profile.
Is fish sauce necessary?
Fish sauce adds deep umami, but you can substitute soy sauce or use extra oyster sauce if you prefer.
What if I don’t have oyster sauce?
You can substitute with hoisin sauce or use a bit of soy sauce and a pinch of sugar for a similar effect.
Can I make it in a slow cooker?
This recipe is best stir-fried, but you can adapt it by cooking the chicken and sauce on low for 3–4 hours, then stir in any fresh herbs or garnishes before serving.
Conclusion
Spicy Thai Chicken is a quick, crave-worthy meal that brings authentic Thai flavors to your table with minimal effort. It’s fiery, savory, and satisfying—perfect for spice lovers or anyone looking to add excitement to their dinner routine. Keep this recipe on hand for a delicious homemade alternative to takeout.
PrintSpicy Thai Chicken Recipe
Spicy Thai Chicken is a bold and flavorful stir-fry dish featuring tender chicken cooked with garlic, chilies, and a savory, spicy-sweet Thai-inspired sauce. It’s quick, vibrant, and perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Low Lactose
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
- 3 cloves garlic, minced
- 2–3 fresh Thai chilies, chopped (or 1 tsp red chili flakes, adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons vegetable oil
- 1 bell pepper, thinly sliced (optional)
- 2 green onions or a handful of Thai basil leaves, chopped (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, and lime juice. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and chilies. Stir-fry for 30 seconds until fragrant.
- Add sliced chicken and cook for 5–7 minutes until browned and cooked through.
- If using bell peppers, add them and stir-fry for another 2–3 minutes until tender-crisp.
- Pour the prepared sauce over the chicken. Stir well to coat evenly.
- Cook for another 2 minutes to allow the flavors to meld.
- Remove from heat and garnish with green onions or Thai basil. Serve hot.
Notes
- Adjust chili quantity to control spice level.
- Substitute tofu or shrimp for a different protein option.
- Make it gluten-free by using tamari and gluten-free sauces.
- Prepare sauce ahead of time for quick meals.
- Serve with jasmine rice, noodles, or lettuce wraps.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
