What makes Easy Chili Garlic Chicken authentic?

Authenticity comes from the ingredients and method. Fish sauce, garlic, chilies, and oyster sauce are staples in Thai cooking, and the quick stir-frying technique over high heat captures the essence of Thai street food. When you prepare Easy Chili Garlic Chicken with these elements, you’re recreating an authentic Thai experience at home.

Can I make Easy Chili Garlic Chicken vegetarian?

Absolutely. Tofu, tempeh, or seitan are great substitutes for chicken. The same chili garlic sauce works perfectly with plant-based proteins, creating a vegetarian version of Easy Chili Garlic Chicken that is just as satisfying.

How spicy is Easy Chili Garlic Chicken?

The spice level depends on how many chili flakes you use. Start with 2 teaspoons for a mild version, and increase up to 4 teaspoons for a medium-hot version. If you love heat, you can even add fresh Thai bird’s eye chilies to make Easy Chili Garlic Chicken extra fiery.

Can I use chicken breast instead of thighs for Easy Chili Garlic Chicken?

Yes, you can substitute chicken breast for thighs if you prefer leaner meat. The key is to cook the breast quickly over high heat so it doesn’t dry out. Chicken thighs, however, remain juicier and more flavorful in Easy Chili Garlic Chicken.

Easy Chili Garlic Chicken Recipe – Delicious Thai Stir Fry

Description

Easy Chili Garlic Chicken is a quick and flavorful Thai-inspired stir fry made with tender chicken thighs, garlic, chili flakes, and a savory sauce. Perfect for a weeknight dinner, this dish balances spicy, savory, and slightly sweet flavors and pairs beautifully with jasmine rice.

Ingredients

Scale

1.3 lb boneless skinless chicken thighs, cut into ½ inch strips, halve if long
2 teaspoons fish sauce
1 teaspoon sugar
3–4 teaspoons chili flakes or chili powder, mild to medium
2 tablespoons neutral oil (canola, sunflower, or vegetable oil)
8 cloves garlic, chopped
Chopped green onions, cilantro, or Thai basil leaves, for garnish
1 tablespoon oyster sauce
1 tablespoon Golden Mountain Sauce or soy sauce
1 ½ teaspoons sugar (for sauce)
2 tablespoons water

Instructions

Mix the chicken thighs with fish sauce and sugar; let sit while preparing the other ingredients.
If using large chili flakes or whole chilies, grind them into finer flakes using a grinder.
In a small bowl, combine oyster sauce, Golden Mountain Sauce (or soy sauce), sugar, and water. Stir until the sugar dissolves.
Heat a wok over high heat until very hot. Add oil to coat the bottom, then add chicken in a single layer. Let sear for 2 minutes, flip, and cook another 2 minutes until fully cooked. Remove chicken, leaving juices and oil in the wok.
With the heat off, add chopped garlic to the wok. Turn heat to medium and sauté until golden. Add chili flakes and stir for 30 seconds until fragrant, adding more oil if needed.
Quickly pour in the prepared sauce, stir, and let simmer 15–30 seconds until slightly reduced.
Return the chicken with its juices to the wok. Toss until all pieces are coated and the sauce clings to the chicken.
Plate the chicken and garnish with green onions, cilantro, or Thai basil. Serve hot with steamed jasmine rice.

Notes

Chicken breast can be used instead of thighs, but thighs stay juicier and more flavorful.
Adjust chili flakes to your spice tolerance—start with less and increase for more heat.
Golden Mountain Sauce adds authentic Thai flavor, but soy sauce is a good substitute.
For a saucier version, add an extra 2–3 tablespoons of water to the sauce.
Best served with steamed jasmine rice, but works well with noodles too.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 25g
Cholesterol: 95mg

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