Feel a chill in the air? Need some easy spicy dinner recipe for your cool fall nights? Then you are at the right Spot!!! This fabulously delicious Thai sauteed chicken is so easy to make and is full of flavor with hot spicy Thai red chilies and hot sauce.
Ingredients:
• Chicken - 1 lb
• Cornstarch - 1 tsp
• Fish sauce- 1 tsp
• Onion diced - 1 medium
• Ginger chopped - a small piece
• Garlic chopped 4-5 cloves
• Thai red chiles - 2-3 nos
• Green onion chopped - 1/4 cup
• Hot chile sauce - 1 - 1.5 tsp
• Light coconut milk - 1/2 cup
• Juice of lemon - 1 tsp
• Sugar - 1 tsp
• Salt to taste
• Sesame oil or any oil
Instructions:
Clean and cut the chicken into medium or small pieces.
Tos the chicken with cornstarch and fish sauce and set aside for 15 minutes.
Heat oil in a wok or pan and saute chicken for 5 minutes. Remove and drain on kitchen towel.
Saute diced onion in the same wok for 4-5 minutes and add chopped ginger, garlic and Thai red chilies.
Return the chicken and saute for 2 minutes. Stir in hot Chile sauce, green onion and mix it well
Pour in 1/2 cup light coconut milk and sugar and cook it for 5-6 minutes or until the chicken is cooked and dry.
Stir in the lemon juice and some more green onions and remove from heat. Serve warm!!
Notes:
--You can always use Worcestershire sauce instead of fish sauce.
--Thai red chilies are really hot , so as the hot chile sauce ,so if you cant handle the heat adjust the quantity of these two to fit your heat level.
--I make Light coconut milk by mixing 2 tablespoons of canned coconut milk with water to make 1/2 cup
-- I use hot chile garlic sauce () or Sambal olek , which is widely available in Indian and other Asian grocers' for most of the Thai recipes.
--Mix 2 spoons of hot chile garlic sauce with 1/4 cup plain yogurt for a yummy instant raita.
-- You can always avoid adding sugar , that's just to adjust the heat of the chilies.
-- Its a great side dish with chapati or white rice; for a yummy Mexican Thai twist , make a wrap by rolling this in a Tortilla.