Thai Chicken in 15 Minutes
Thai food is popular and for a good reason, this chicken with four Thai sauces is quite delicious. Tender and cooked in a flavorful sauce. A taste sensation, try it out yourself.
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
Ingredients you need per step are listed below the step in Italic
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
1. Storage Tips
- 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
Calories: 278kcal | Carbohydrates: 8g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 2583mg | Fiber: 1g | Sugar: 3g | Vitamin A: 166IU | Vitamin C: 6mg | Iron: 1mg
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