This post may contain affiliate links. Please read my privacy policy.
When the weather is scorching hot, I like to make myself some mint and lemon tea. I went to the farmers market last week and got a whole bunch of fresh mint.
FREE EMAIL BONUS:
5 Secrets to Authentic Thai Cooking
Tips, tricks, and recipes for perfect Thai dishes
FREE EMAIL BONUS:
5 Secrets to Authentic Thai Cooking
Tips, tricks, and recipes for perfect Thai dishes
There were so much mint that I couldn’t use up, so I decided to make this Thai chili chicken using the leftover mint leaves, a recipe that I adapted from my favorite Thai cookbook “Thai Cooking Made Easy.”
Many people love Thai food because every bite is bursting with flavors.
The four pillars of Thai flavors: salty, sweet, sour, and spicy are dancing in the mouth as we sink our teeth into scrumptious Thai dishes. There is no exception with this Thai chili chicken recipe.
I love that the mint leaves impart the iconic minty aroma and nuance to the chicken dish, while the coconut cream lends a rich note to the dish.
The bamboo shoots are a nice addition to go with the chicken, and every bite there is a crunch from the bamboo shoots.
When buying bamboo shoots, you can always buy the vacuumed packed fresh bamboo shoots, or canned bamboo shoots. If you like your dish extra spicy, use an extra red chili, or more chili sauce in the sauce.
Finally, squeeze some fresh lime juice to the chicken right before serving, and you will have a wonderful dish that is tasty and wonderful with steamed rice!
How Many Calories per Serving?
This recipe is only 337 calories per serving.
Thai Chili Chicken
Ingredients
- 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
- 1 squirt lime juice
Sauce:
- 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
Instructions
- Mix the Sauce ingredients in a small bowl and set aside.
- Heat up a wok with cooking oil and add garlic until aromatic.
- 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.
- Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.
Notes
Nutrition
When I was in Thailand and took my class in vegetable carving that time I realize how food vast the cuisines in Thailand.
What kind of peppers can I substitute for the red chilies?
You can use jalepeno.
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.
LeeAnn, thanks for your comment. I use Red Boat Fish Sauce, try it, it’s not stinky and very nice in taste. :)
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! :)
Nice intro. I love Thai Food, most probably because of its flavors. I’m so gonna try this. Thanks for the recipe =)
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 :-)
Hi Jean, wow, that’s amazing, you’re so fast. I am so glad that you loved the recipe, happy cooking! :)
Can Sriracha or Sambal Oelek be substituted for the chili garlic sauce?
Yes, please use per taste as they are more spicy.
Another nice recipe. Thanks so much.
Thanks Liz. :)
Do I have to use coconut milk/cream? Is there any substitution for it?
You can just use coconut milk.
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.
Thanks
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.