Thai Chili Sauce Chicken Stir-fry

1 ½ pounds chicken breast ((680g, sliced into ¼-inch thick pieces))

1 tablespoon cornstarch

3 tablespoons 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 tablespoons Thai Chili Paste ((Namprik Pao))

1 tablespoon fish sauce

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇹🇭Thai

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m