Thai🥩 Meat

Chili Garlic Chicken

Name: Chili Garlic Chicken
Total time: 20 min
Cuisine: Thai
Ingredients: ~1½ lb chicken thighs; ~2 tbsp fish sauce; ~1 tbsp sugar; ~3 tbsp oyster sauce; ~2 tbsp Golden Mountain sauce; ~½ cup water; ~1½ tbsp dried chili powder or chili flakes; ~6 cloves garlic; ~2 tbsp oil; ~2 cups jasmine rice; ~2 stalks green onions; ~¼ cups cilantro; ~2 tbsp Thai basil

⏱ 20 min

A simple and quick Thai-style chicken stir-fry with bold flavour. Tender chicken thighs stir-fried with garlic, dried chilies, and umami-rich seasonings, served with jasmine rice. A fridge-free home cooking solution that packs maximum flavour.

High-protein

Adapted from a video by Pailin's Kitchen

Chili Garlic Chicken - My Broken Fridge Meal

Watch on YouTube

Ingredients

chicken thighscut into half-inch thick slices, trimmed of excess fat~1½ lbest.
fish saucefor marinating chicken~2 tbspest.
sugarfor marinating chicken and sauce~1 tbspest.
oyster sauce~3 tbspest.
Golden Mountain sauceThai-style soy sauce; regular soy sauce or fish sauce can be substituted~2 tbspest.
waterfor sauce~½ cupest.
dried chili powder or chili flakesmedium to mild heat; grind coarser flakes in a coffee grinder if needed~1½ tbspest.
garlic

Steps

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1
Prep the chicken: trim excess fat from thighs and cut into half-inch thick slices, ensuring pieces are not too large.
2
Marinate the chicken: combine chicken with fish sauce and a little sugar, stirring well. This aids browning and flavour development.
3
Make the sauce: combine oyster sauce, Golden Mountain sauce (or soy sauce/fish sauce), sugar, and water in a bowl, stirring until sugar dissolves.
4
Prep the chilies: if chili flakes are coarse, grind them finer using a coffee grinder to extract maximum chili flavour into the dish.
5
Heat a wok or pan over high heat, add oil until smoking, spread chicken in a single layer without stirring, and sear until golden brown on each side (about 2 minutes per side).
6
Continue cooking: stir occasionally until chicken is cooked through. Check the thickest piece to confirm doneness.
7
Transfer chicken: remove cooked chicken to a plate, leaving the oil and pan juices behind.
8
Cook garlic: add all garlic to the warm pan without turning on the heat initially, then turn to medium heat. If the pan looks too dry, add more oil. Fry garlic in the chicken fat until golden, about 2 minutes.
9
Add chili: once garlic is golden, add chili powder and stir for just a few seconds to lightly toast it in the oil without burning.
10
Pour in sauce: once you smell toasted chili, pour in the prepared sauce. Let the sauce reduce slightly and infuse with garlic and chili flavours.
11
Return chicken: add the cooked chicken back to the pan, increase heat to high, and toss until thoroughly coated in the chili-garlic sauce.
12
Serve: plate the finished chili garlic chicken and serve with jasmine rice.
13
Optional garnish: if available, top with green onions, cilantro, or Thai basil for extra flavour and presentation.

Chili Garlic Chicken

Ingredients

Steps

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