This Thai Chili Sauce Chicken Stir-fry features Thai Chili Sauce, or nam prik pao, a common ingredient in Thai cooking. A little bit spicy, a little bit sweet, it also has a savory umami flavor that comes from the addition of shrimp.
223 kcal
/serving
5 min
Serves
6
Medium
Asian
Ingredients
- 1 1/2 lb chicken breast (680 g, sliced into 1/4-inch thick pieces)
- 1 tbsp cornstarch
- 3 tbsp oil (divided)
- 3 cloves garlic (thinly sliced)
- 2 Thai bird chilies (thinly sliced, optional)
- 1 red bell pepper (de-seeded and thinly sliced)
- 5 scallions (sliced at an angle into 2-inch pieces)
- 2 tbsp Thai Chili Paste (Namprik Pao)
- 1 tbsp fish sauce
Preparation
Not specified
Cooking
- Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil.
- Mix well and set aside.
- Heat a wok over high heat until smoking.
- Add 2 tablespoons of oil, and the chicken.
- Stir-fry the chicken for 1-2 minutes, until well-seared.
- Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce.
- Stir-fry for another 2 minutes.
- Serve with steamed jasmine rice.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
223
Calories
26.6g
Protein
23% DV
5.4g
Carbs
2% DV
10.2g
Fat
13% DV
1.0g
Fiber
3% DV
2.1g
Sugars
203mg
Sodium
14% DV
83mg
Cholesterol
24% DV
| Diet Type | Low Carb |
| Health Labels | Sugar Conscious Keto Friendly Mediterranean Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
| Allergen Info | Gluten Wheat |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
