Main Dish

Kai Pad Prik (Chicken Chili Stir Fry)

Prep

15 mins

Cook

10 mins

Servings

ThaiEasyDinnerLunchGluten FreeDairy FreeHigh Protein

About this dish

Kai Pad Prik is a staple of Thai home cooking: tender chicken stir-fried with fresh chilies, onion, and bell pepper in a savory-sweet garlic sauce. It's fast, fiery, and flexible—perfect for a weeknight dinner that asks for steamed rice and nothing else.

Ingredients

UK and US measurements are both included for every recipe.

boneless, skinless chicken breast

protein

500 g

Imperial: 1 lb

oyster sauce

seasoning

2 tablespoons

fish sauce

seasoning

1 tablespoon

low-sodium soy sauce

seasoning

1 1/2 teaspoons

palm sugar or brown sugar

other

1 teaspoon

water

liquid

2 tablespoons

garlic cloves

spice

5 cloves, minced

Thai bird's eye chilies

spice

6, thinly sliced

red bell pepper

vegetable

1 medium, sliced

yellow onion

vegetable

1/2 medium, sliced

vegetable oil

fat

2 tablespoons

fresh cilantro leaves

herb

for garnish

Method

Slice chicken

5 minutes

Cut chicken breast against the grain into thin strips, about 1/4-inch thick.

Mix sauce

2 minutes

In a small bowl, stir together oyster sauce, fish sauce, soy sauce, sugar, and water until sugar dissolves.

Prep aromatics

5 minutes

Mince garlic, slice chilies, onion, and bell pepper into similar-size pieces.

Heat wok

1 minute

Heat wok or large skillet over high heat until smoking. Add oil and swirl to coat.

Stir-fry aromatics

1 minute

Add garlic and chilies, stir-fry for 15-20 seconds until fragrant but not burnt.

Add chicken

4 minutes

Add chicken strips, spreading them in a single layer. Let sear undisturbed for 1-2 minutes, then stir-fry until mostly opaque, about 2 minutes.

Add vegetables

2 minutes

Add onion and bell pepper, continue stir-frying for 1-2 minutes until vegetables are crisp-tender.

Add sauce

2 minutes

Pour sauce into the wok, toss everything to coat, and cook for another minute until sauce thickens slightly and clings to chicken.

Garnish and serve

2 minutes

Transfer to a serving plate, garnish with cilantro if using, and serve hot with steamed rice.

Equipment

wok
large skillet
knife and cutting board
small bowl
measuring spoons

Nutrition facts

420 kcal

Calories

28 g

Protein

9 g

Carbohydrates

12 g

Fat

2 g

Fiber

890 mg

Sodium

Tips

Slice the chicken thinly and uniformly so it cooks quickly and stays juicy, for easier slicing, freeze it for 15 minutes first. I call that the 'chicken freeze and slice'—it's a dad joke but it works., Adjust the chilies to your heat tolerance, leave the seeds in for more fire or remove them for a milder flavor. As we say in Thailand, 'spicy is not just a flavor, it's a feeling.'.
If oyster sauce isn't available, substitute with extra soy sauce and a dash of sugar, but keep in mind the flavor won't be quite as complex.
Use a high heat and a well-heated wok to get that smoky 'wok hei' flavor—it's the secret to authentic stir-fry.

Serving suggestions

Serve with steamed jasmine rice and maybe a side of fresh cucumber slices to tame the heat. A simple Thai-style omelette would make it a complete meal.

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Recipe by

Niran Kittipong

Specialises in Thai cuisine

Niran is the eldest Saelim sibling and the reasonable one. He makes a mean green curry and mediates family arguments.

Describe yourself in three words: Peacemaker, dad-joke enthusiast, steady hands.