Spicy Thai Chicken Sauté

Thai chicken Sauté

Feel a chill in the air? Need some easy spicy dinner recipe for your cool fall nights? Then you are at the right Spot!!! This fabulously delicious Thai sauteed chicken is so easy to make and is full of flavor with hot spicy Thai red chilies and hot sauce. 

Thai Red chilies from my lil garden

I am  enjoying the autumn splendor with all its brilliant autumn colors. I always wonder why wouldn't fall stay for a bit more longer. By the time i reach half-way, admiring the natures beauty and embracing the fall colors , the short season would have come to an end and the sultry winter creeped in. As the saying goes by shortness bring so much sweetness to it.... But In this case with the tiny hot Thai red chilies, i believe the shortness brings so much heat into it.!!!!! I was brainstorming for a good recipe to enjoy the final wonders of Thai red chiles from my garden , when N asked me to make a quick chicken stir fry. I combined this cute and hot little things with my another favorite Hot chile sauce and some coconut milk to make this chicken sauté. 

Thai chicken Sauté

Recipe for Thai Chicken Sauté

Ingredients:-

• Chicken - 1 lb
• Cornstarch - 1 tsp
• Fish sauce- 1 tsp
• Onion diced - 1 medium
• Ginger chopped - a small piece
• Garlic chopped 4-5 cloves
• Thai red chiles - 2-3 nos
• Green onion chopped - 1/4 cup
• Hot chile sauce - 1 - 1.5 tsp
• Light coconut milk - 1/2 cup
• Juice of lemon - 1 tsp
• Sugar - 1 tsp
• Salt to taste
• Sesame oil or any oil

Method:-

Clean and cut the chicken into medium or small pieces.

Tos the chicken with cornstarch and fish sauce and set aside for 15 minutes.

Heat oil in a wok or pan and saute chicken for 5 minutes.Remove and drain on kitchen towel.

Saute diced onion in the same wok for 4-5 minutes and add chopped ginger, garlic and thai red chiles.

Return the chicken and saute for 2 minutes. Stir in hot chile sauce, green onion and mix it well

Pour in 1/2 cup light coconut milk and sugar and cook it for 5-6 minutes or until the chicken is cooked and dry. 

Stir in the lemon juice and some more green onions and remove from heat. Serve warm!!

Notes:-

--You can always use Worcestershire sauce instead of fish sauce.

--Thai red chiles are really hot , so as the hot chile sauce ,so if you cant handle the heat  adjust the quantity of these two to fit ur heat level.

--I make  Light coconut milk by mixing 2 tablespoons of  canned coconut milk with  water to make 1/2 cup

-- I use hot chile garlic sauce () or Sambal olek , which is widely available in Indian and other Asian grocers' for most of the Thai recipes.

--Mix 2 spoons of hot chile garlic sauce with 1/4 cup plain yogurt for a yummy instant raita.

-- You can always avoid adding sugar , thats is just to adjust the heat of the chiles.

-- Its a great side dish with chapati or white rice; for a yummy Mexican Thai twist , make a wrap by rolling this in a Tortilla.

Thai Red chilies from my lil garden

Cheers

Sarah