Photograph of the finished Thai-Style Stir-Fried Chicken

Vietnam · Gà xào vị Thái

Thai-Style Stir-Fried Chicken

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.3 kg
  • Photograph of Thai basil Thai basil 160 g
  • Photograph of Green bird's eye chillies Green bird's eye chillies 20
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Fish sauce Fish sauce 88 ml
  • Photograph of Palm sugar Palm sugar 60 g
  • Photograph of Oyster sauce Oyster sauce 72 ml
  • Photograph of Oil Oil 140 ml
  • Photograph of Okra Okra 480 g
  • Photograph of Thai lime leaves Thai lime leaves 24 leaves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grind the garlic and chili peppers together in a mortar until a coarse, grainy mixture remains.
  2. 2 Grind the ingredients in a mortar and pestle, not chop them with a knife; grinding is necessary to extract the essential oils, which are the root of the flavor in Thai stir-fries.
  3. 3 Cut the chicken into small pieces and marinate with fish sauce and oyster sauce for 20 minutes.
  4. 4 Sauté the crushed garlic and chili peppers in hot oil for 30 seconds, then add the chicken and stir-fry over high heat for 7 minutes.
  5. 5 Add the chopped okra and palm sugar, then stir for 3 minutes.
  6. 6 Turn off the heat and mix in plenty of basil leaves and shredded Thai lime leaves until they are soft.
Start cooking