Spicy Thai Chicken Stir Fry

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Spicy Thai Chicken

I was browsing through some recipes on my favorite site "Eatmytines" and I saw a recipe for Thai Chicken.  The chicken she used was a ground chicken which did not sound appealing to me at all.  So I went to work and developed this recipe which came out delicious.  The aromas were so fantastic that I could not wait to dig into the wok and sample the food.

My daughter and her family came over for dinner and said "Wow Mom it evens spells good outside, you can smell the food in the driveway."  When it came to the section in the recipe for adding the spicy red peppers, I divided the vegetables into two pots only adding the hot peppers in one pot.  My daughter and her husband do not like spicy.

Everyone loved it.  I served it over some herbed brown rice.

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Ingredients 

• 1 tsp. of salt
• 1 tsp. of black pepper
• 1 tsp. of adobe goya
• 1 tsp. of seasoned salt

Sauce

• 6 tsp. of soy sauce
• 4 tsp. of fish sauce
• 2 tbsp. Oyster sauce
• 2 tsp. sugar

Stir Fry

• 2 tbsp. peanut or vegetable oil
• 2 red hot chili peppers, diced
• 8 gloves of garlic, diced
• 1 large onion, diced
• 6 shallots, sliced
• 3 lbs of chicken tenders or chicken breast - boneless, skinless
• 1 cup of chopped cilantro

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Cut up red hot pepper, garlic, onions and shallots

Cooked, cut up chicken

Chicken, mixed with vegetables

Directions

1. Mix together the first four ingredients.  Generously season the chicken and set aside for at least 1/2 hour.
2. Cut up the vegetables, red peppers, garlic, onion and shallots and have them ready to go in the wok.  
3. Heat up the wok, then pour in the oil and let it also heat up, place in the chicken.  I added it in batches as you don't want the chicken overlapping each other.  Cook about 2 minutes on each side (longer if you are using breasts)  getting a nice carmelized look.  Remove add more chicken and continue until all the chicken is cooked.  Set aside to cool.  When the chicken is cool, cut it into bite size pieces.
4. In a small bowl, mix all the ingredients for the sauce.  Soy sauce, fish sauce, oyster sauce and sugar.  Mix it well.
5. In the hot wok over medium heat, adding a dash more oil if needed, add the garlic and hot pepper.  Cook for about 20 seconds.
6. Add the onions and shallots and cook for another 2 minutes, stirring so that nothing burns.
7. Add in the cooked, cut up chicken to the pot and stir altogether, cook another minute.
8. Add the sauce and cook until most of the sauce is absorbed, stirring thoroughly.
9. Add in the cilantro and serve immediately.  I served over brown rice.

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