Ingredients
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
2 teaspoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons cooking oil (peanut or vegetable oil recommended)
3 small hot red chillis (such as Thai or bird’s eye), finely chopped
4 garlic cloves, finely chopped
1 small onion (brown, white, or yellow), halved and sliced
500 grams ground or minced chicken
3 shallot or scallion stems, sliced
1 cup loosely packed coriander (cilantro) leaves
Instructions
1-Combine all sauce ingredients in a small bowl.
2-Heat oil in a wok or heavy skillet over high heat; add garlic and chillis, cooking for 15 seconds.
3-Add onion and cook for 45 seconds.
4-Add ground chicken, breaking it up until it changes from pink to white.
5-Pour in the sauce and cook for about 2 minutes until most of the liquid evaporates.
6-Stir in shallots followed by coriander, then remove from heat.
7-Serve hot, ideally with jasmine rice, brown rice, noodles, or cauliflower rice, and add cucumber slices and tomato wedges for extra authenticity.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶 Adjust chilli quantity according to your preferred heat level.
🥦 Add vegetables like green beans, spinach, mushrooms, or snap peas for extra nutrition and variety.
♻️ Leftovers reheat well, making this recipe convenient for meal prep.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 427
- Sugar: 3g
- Sodium: 791mg
- Fat: 21.5g
- Saturated Fat: 4.8g
- Unsaturated Fat: 16.7g
- Carbohydrates: 6.6g
- Fiber: 1g
- Protein: 49.6g
- Cholesterol: 148mg