Thai Chili Chicken
June 25th, 2014 17 Comments

Thai Chili Chicken

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Thai Chili Chicken


Thai Chili Chicken Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 5 Minutes
Adapted from Thai Cooking Made Easy


2 tablespoons oil
1 teaspoon garlic, minced
6 oz chicken breast, cut into strips
1 cup bamboo shoots, sliced into thin pieces
1 red chili, sliced into thin strips
1 cup fresh mint leaves
Squirts of lime juice


2 tablespoons fish sauce
1 teaspoon sugar or to taste
2 teaspoons chili sauce (I used Rooster brand chili garlic sauce)
4 tablespoons thick coconut milk or coconut cream


1. Mix the Sauce ingredients in a small bowl and set aside.
2. Heat up a wok with cooking oil and add garlic until aromatic.
3. Add in the chicken and stir-fry for a couple of minutes, add the bamboo shoots, chili, and mint leaves and stir fry until the chicken is cooked.
4. Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.

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17 comments... read them below or add one

  1. Dennis Gerber says:

    I have adopted a lot of Asian dishes into my “most often cooked” category when I have friends over for dinner. The Thai versions are new to me, particularly the use of coconut milk or cream. However, every time I followed the recipe as you instructed – I have never been disappointed. I am beginning to explore more and more the uses of coconut milk. This Thai chili chicken is a real winner and simple to do. I grow a lot of my own herbs and the mint grows like crazy – so I also look for new ways to incorporate it into my cooking, and this one does a magnificent job. What a terrific blend of flavors. I made this dish today for lunch. I also had a mint julep to go with it.

    • Wow Dennis, you’re crazy fast. I just posted the recipe a few hours ago and you already made it into lunch. Send me your photos sometimes and I will post on my Rasa Malaysia fan page.

  2. Thuy Dung Le says:

    Do I have to use coconut milk/cream? Is there any substitution for it?

  3. Liz says:

    Another nice recipe. Thanks so much.

  4. Cris says:

    Can Sriracha or Sambal Oelek be substituted for the chili garlic sauce?

  5. Jean says:

    I made this tonight for dinner and we loved it! The flavors were just amazing! The only problem was that we wanted more!!!!! This is definitely a “do-over”. When I made the rice I put a spoonful of the coconut cream in the rice cooker. Oh my, that little bit of extra flavor in the rice was wonderful.
    Thank you so much for a truly delicious recipe :-)

  6. Nadia says:

    Nice intro. I love Thai Food, most probably because of its flavors. I’m so gonna try this. Thanks for the recipe =)

  7. Lovely presentation and composition on the pics. I love most anything with mint! You certainly went a lot of people scurrying off to the kitchen with this one! :)

  8. LeeAnn says:

    I love each and ever one of your recipes…this one is going to be supper tonight.
    What kind of fish sauce do you use? I find it very salty. I used it a couple times and it over powered everything and now I am afraid to use it.
    Please keep the recipes coming.

  9. Michelle says:

    What kind of peppers can I substitute for the red chilies?

  10. albert wilson says:

    When I was in Thailand and took my class in vegetable carving that time I realize how food vast the cuisines in Thailand.

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