Thailand has something magical. The smells, the colors, the flavors… they wake up all your senses. And this Thai Chicken with Four Sauces brings that exact feeling to your kitchen. Tender chicken, cooked in a bold, umami-rich sauce, and topped with crispy fried garlic-it's comfort food with a twist. And best of all? It's ready in just 15 minutes!
Quick Thai Chicken Recipe with Four Sauces
This chicken is bursting with flavor. It's savory, a little sweet, salty, and has a hint of spice-everything you want in a quick stir-fry. Perfect for a busy weeknight when you don't have much time but still want to serve something special. Serve it with jasmine or pandan rice and a fresh salad or steamed broccoli for a complete Asian meal.
I made this dish once, and I was hooked right away. It ticks every box: fast, easy, and super tasty. And yes-it became a favorite here at home instantly.
The combination of four sauces is very Thai: fish sauce for saltiness and depth, oyster sauce for richness, light soy sauce for balance, and Japanese soy sauce for a gentle umami touch. And that crispy garlic on top? You really shouldn't skip it.
Tips for the Perfect Weeknight Stir-Fry: Thai Chicken with Rice
- No fried garlic at home? Chop fresh garlic and fry it in oil until golden. Drain on kitchen paper.
- Want to try a different protein? This recipe also works with pork tenderloin or tofu (great for a vegetarian version).
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon Thai fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 teaspoon Japanese soy sauce
- ½ teaspoon ground white pepper
- ⅔ pound chicken breast, cut into strips
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 tablespoon fried garlic
- 2 spring onions
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- In a bowl, mix the four sauces with the white pepper.1 tablespoon Thai fish sauce, 2 tablespoons oyster sauce, 2 tablespoons light soy sauce, 1 teaspoon Japanese soy sauce, ½ teaspoon ground white pepper
- Add the chicken, stir well, and let it sit for at least 5 minutes. Longer is fine too! Tip: While the chicken marinates, cook your rice or prepare vegetables.⅔ pound chicken breast
- Heat oil in a wok or skillet over high heat. Add the chicken with marinade and stir-fry for 4-5 minutes, until cooked through and glossy.1 tablespoon vegetable oil
- Lower the heat, add the sugar, and stir for 30 more seconds until the sauce thickens slightly. Remove from heat and toss in the crispy garlic and spring onions.1 teaspoon sugar, 1 tablespoon fried garlic, 2 spring onions
- Serve immediately.
Notes
- Fridge: Store leftovers in an airtight container for up to 2 days. Great for lunch or in a wrap!
- Freezer: This chicken freezes well. Store in a sealed container for up to 2 months.
- Reheat: In the microwave or a wok with a splash of water.
Nutrition
Amy Chung says
Great recipe and all the flavours I love in the one bowl. Love the idea of serving it with pandan rice! Yum! I have never thought to make pandan rice actually. I only even eat that in Malaysian desserts. This is great for a weeknight meal.
Sue says
This marinade sounds amazing - can't wait to try!
Saif says
This looks absolutely delicious. I love chicken and thai food. They fit really well.