Spicy Thai Chicken Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy Thai chicken stir fry with a versatile sauce similar to Pad See Ew or Drunken Noodles, made with fish sauce, soy, and oyster sauce. It's quick, flavorful, and ready in 15 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tsp light soy sauce ((Note 1))
- 1 tsp dark soy sauce ((Note 1))
- 2 tsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp cooking oil ((I use peanut or vegetable oil))
- 3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2))
- 4 garlic cloves (, finely chopped)
- 1 small onion (, halved and sliced (brown, white or yellow))
- 500 g / 1 lb ground / mince chicken
- 3 shallot / scallions stems (, chopped into slices)
- 1 cup coriander/cilantro leaves ((loosely packed))
- Steamed jasmine rice
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 8m
- Sodium
- 725mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1297mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.