Umami Recipes
Umami Recipes

Thai Chili Sauce Chicken Stir-fry

6 servings


10 minutes

total time


1 ½ pounds chicken breast (680g, sliced into ¼-inch thick pieces)

1 tablespoon cornstarch

3 tablespoons oil (divided)

3 cloves garlic (thinly sliced)

2 Thai bird chilies (thinly sliced, optional)

1 red bell pepper (de-seeded and thinly sliced)

5 scallions (sliced at an angle into 2-inch pieces)

2 tablespoons Thai Chili Paste (Namprik Pao)

1 tablespoon fish sauce


Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.

Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.

Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.

Serve with steamed jasmine rice.


Bryce and Cameron LOVED!

Easy, fast,

Subbed 1 lb chix thighs - yes! (Not 1.5 lb)

Subbed 3 mini red bell peppers - yes


Serving Size



220 kcal

Total Fat

10 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



73 mg


372 mg

Total Carbohydrate

7 g

Dietary Fiber

1 g

Total Sugars

2 g


25 g

6 servings


10 minutes

total time
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