Thai Chili Sauce Chicken

 Thai Chili Sauce Chicken

This Thai Chili Chicken is an all-time favourite that’s packed with veggies, and the sweet, spicy & umami flavour of 'Nam Prik Pao'(Thai Chili Sauce). It`s a quick one-skillet dinner. 

 Thai Chili Chicken 

PREP TIME:5minutes
COOK TIME:10 minutes
TOTAL TIME:15minutes
SERVES:4 persons

Ingredients:

• 600 gm  Chicken breasts
• 1 tsp Cornstarch
• 3 tsp Dark Soya Sauce 
• ½ tsp lemon juice 
• ½ cup Red Bell Pepper 
• ½  cup long bean 
• ½ cup red onion
• 2 tsp garlic
• 3 tsp Thai Chili Sauce 
• 2 tsp Oil
• Salt to taste

Instructions:

• Slice chicken breast into ½ inch pieces. Put them into a mixing bowl, add cornstarch, soya sauce, lemon juice. Mix well. Make sure chicken pieces are evenly coated. Cover with foil paper for 5 minutes.

• Cut onion & garlic thinly. Deseed bell pepper and cut them into strips. Cut long beans in ½  inch.

• Warm skillet or non-stick pan in mid-high heat. Add oil & swirl around the pan. Put onion, ginger, and stir fry for 1 minute.
• Add marinated chicken, bell pepper, long beans & statue for 5-6 minutes.
• Reduce heat from high to low and add Thai Chili Sauce. Mix all ingredients well. And cook for another 2-3 minutes.

• Thai Chili Sauce Chicken ready to serve. Sprinkle it with sesame seeds and green onion.

Notes:

• Don't use skin-in chicken pieces. Chicken thighs are also preferable for this recipe.
• Try different vegetables like  Bell pepper, long beans, Scallions, mushrooms, carrot, broccoli -  with chicken.
• Add some red bird chilli or chilli flakes if needed.
• Don`t overcook veggies & chicken. 

Storage Tips:

• Store leftovers for 2-3 days in an airtight container in the fridge.
• I don't recommend freezing Thai Chili Sauce Chicken.
• But you can freeze chicken & veggies. In a container store marinated chicken. Cut your veggies & store them in a Ziploc bag.