Wok-Tossed Thai Chili Chicken Recipe

About this recipe

Wok-Tossed Thai Chili Chicken is a zesty, protein-packed dish that perfectly balances bold Thai flavors with a smoky stir-fry finish. Succulent chicken pieces are coated in a spicy chili sauce, combined with crisp vegetables, and wok-tossed to perfection for a delightful street-style dinner. Perfect for spice lovers and fitness enthusiasts alike, this meal brings the vibrant flavors of Thailand to your plate, making it ideal for a cozy date night or an affordable gourmet experience. With a harmonious blend of heat, tang, and savoriness, it's both satisfying and nutritious, making it a must-try for meat lovers looking for a high-protein dinner option. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 700 Ml Healthy Boy Thai Soy Sauces
• 200 ml Fish Sauce
• 510 g Oyster Sauce
• - Dry Red Chillies
• 1 kg Bell Peppers
• 500 g Capsicum Green
• 200 ml Sesame Oil
• 500 g Sugar
• 100 g Cornflour
• 1 liter Sunflower Oil
• 100 g Garlic
• 500 g Onion

Instructions

1. 1. In a bowl, marinate the chicken pieces with soy sauce, fish sauce, oyster sauce, sugar, and cornstarch. Mix well and set aside for 15 minutes.
2. 2. Heat vegetable oil in a wok over medium-high heat. Add dried red chilies and minced garlic, stir-frying until aromatic, about 30 seconds.
3. 3. Add the marinated chicken to the wok and stir-fry for 5-7 minutes until the chicken is golden brown and cooked through.
4. 4. Toss in the sliced red bell pepper, green bell pepper, and onion. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
5. 5. Add the Thai sweet chili sauce and sesame oil to the wok. Stir well to coat the chicken and vegetables evenly, cooking for another 1-2 minutes.
6. 6. Remove from heat and garnish with chopped fresh cilantro if desired. Serve hot with steamed jasmine rice or flat noodles.