Yen Can Cook: Thai Stir Fried Chicken

Stir frying is one of the most versatile cooking methods for mixing ingredients up. It’s the perfect way to clearing your fridge and at the same same time exploring new flavors that tingle the taste buds. You can mix up the protein (all types of meat & seafood), vegetables and sauce and every time, you will have a new dish.

This time I’m playing around with simple combination of Lingham Thai Chili Sauce + chicken + capsicum. You can substitute with any meat and vegetables of your preference for this recipe. Have fun mix & match your ingredients!

Ingredients (Serve 2-3)

250g chicken fillet (cut into cubes)

1/2 capsicum (Cut into strips)

1/4 yellow onion (Cut into strips)

3 tablespoons Lingham Thai Chili Sauce

1 tablespoon oyster sauce

1 teaspoon rice wine

1 teaspoon fish sauce

1 tablespoon sugar

3 gloves garlic

2 shallots



1 tablespoons soy sauce

1/2 teaspoon sesame oil

1 teaspoon Chinese cooking wine

1 teaspoon sugar

1/2 teaspoon salt

Dash of white pepper

1/2 teaspoon corn starch


Step 1: Marinade the chicken at least 1/2 hours.

Step 2: Mix Lingham Chili Sauce, oyster sauce, rice wine, fish sauce & sugar in a bowl.

Step 3: Deep fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.

Step 4: Heat up wok, add oil and stir-fry the garlic and shallots until aromatic. Add in sauce mixture (Step 2), cook till boiling.

Step 5: Add in chicken (Step 3), capsicum & yellow onion. Stir fried until all the meat well coated with sauce and the sauce thicken to the consistency you prefer.

Step 6: Serve with rice.







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