Thai Chili Stir Fry Recipe

Vegetable oil: Used for stir-frying the ingredients.

Chicken breast: Thinly sliced for quick cooking and tenderness.

Garlic: Minced to add a fragrant aroma.

Bell peppers: Sliced for a sweet and crunchy texture.

Onions: Sliced to add a savory depth.

Soy sauce: Adds a salty and umami flavor.

Fish sauce: Provides a distinct salty and savory taste.

Oyster sauce: Adds a rich and slightly sweet flavor.

Thai chili paste: Brings heat and depth to the dish.

Sugar: Balances the flavors with a touch of sweetness.

Thai basil leaves: Adds a fresh and aromatic finish.

When stir-frying, ensure that the wok is properly heated before adding the vegetable oil. This helps to create a non-stick surface and allows the garlic to release its aroma quickly. Thinly slicing the chicken breast ensures it cooks evenly and absorbs the flavors of the soy sauce, fish sauce, and oyster sauce. Adding the thai basil leaves at the end preserves their fresh, aromatic qualities, enhancing the overall dish.

• Vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for stir-frying.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable replacement for chicken in stir-fries.

• Garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it is less pungent.

• Bell peppers - Substitute with zucchini: Zucchini has a similar texture and can add a different but pleasant flavor to the stir-fry.

• Onions - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions and can be used in a similar manner.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Fish sauce - Substitute with soy sauce: Soy sauce can mimic the salty and umami characteristics of fish sauce, though it lacks the fishy undertone.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce is sweeter but can provide a similar depth of flavor in stir-fries.

• Thai chili paste - Substitute with sriracha: Sriracha offers a similar heat level and can be used as a spicy alternative.

• Sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• Thai basil leaves - Substitute with regular basil: Regular basil can provide a similar aromatic quality, though it lacks the anise-like flavor of Thai basil.

• Allow the Thai Chili Stir Fry to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the stir fry into an airtight container. Make sure the container is clean and dry to maintain the freshness of the chicken and vegetables.
• For short-term storage, place the container in the refrigerator. The stir fry will stay fresh for up to 3-4 days.
• If you plan to keep it longer, consider freezing. Portion the stir fry into individual servings to make reheating easier.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible from the bags to prevent freezer burn.
• Label the containers or bags with the date and contents. This helps you keep track of how long the stir fry has been stored.
• When ready to reheat, thaw the stir fry in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the bell peppers and onions.
• Reheat the stir fry in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of water to refresh the flavors and prevent drying out.
• Stir occasionally to ensure even heating. The Thai basil leaves may lose some of their vibrant color, but the flavor will still be delightful.
• Serve hot and enjoy the deliciousness of your Thai Chili Stir Fry once again.

• For the stovetop method, heat a non-stick skillet over medium heat. Add a splash of vegetable oil to the pan. Once the oil is hot, add the leftover Thai Chili Stir Fry. Stir occasionally to ensure even heating. Cook for about 5-7 minutes until the chicken and vegetables are heated through.

• If you prefer the microwave, place the Thai Chili Stir Fry in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to retain moisture. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Check if it's hot enough; if not, continue heating in 30-second intervals.

• For those who love the oven, preheat your oven to 350°F (175°C). Spread the Thai Chili Stir Fry evenly in an oven-safe dish. Cover the dish with aluminum foil to prevent drying out. Bake for about 15-20 minutes, stirring halfway through, until the chicken and vegetables are thoroughly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Thai Chili Stir Fry in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give a slightly crispy texture to the vegetables.

• For a quick and easy method, use a steamer basket. Place the Thai Chili Stir Fry in the basket and steam over boiling water for about 5-7 minutes. This method helps retain the moisture and freshness of the vegetables and chicken.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying at high heat.

• Spatula: Used for stirring and tossing ingredients in the wok to ensure even cooking.

• Knife: Necessary for slicing the chicken breast, bell peppers, and onions.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring spoons: Used to measure out the vegetable oil, soy sauce, fish sauce, oyster sauce, thai chili paste, and sugar accurately.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Mixing bowl: Useful for holding prepped ingredients like sliced chicken, bell peppers, and onions before they go into the wok.

• Tongs: Helps in handling and turning the chicken slices while cooking.

• Serving dish: For presenting the finished Thai chili stir fry.

Prep ingredients ahead: Slice the chicken breast, bell peppers, and onions in advance to save time during cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Measure sauces beforehand: Combine the soy sauce, fish sauce, oyster sauce, thai chili paste, and sugar in a small bowl before you start cooking.

Cook in batches: If you have a small wok, cook the chicken in batches to ensure even browning.

Use high heat: Cooking on high heat reduces the overall cooking time and helps achieve a good stir-fry texture.