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Chicken Stir fry (with Chilli, Garlic, Coriander)

Course: Side Dish
Cuisine: Asian


  • 500 gms boneless chicken thigh fillet; cut into bite sized pieces
  • 3 Thai red chillies; chopped
  • 3 sprigs fresh coriander leaves with roots; chopped
  • 4 garlic cloves
  • 2 large green chillies
  • 2-3 tbsp fish sauce
  • 2-3 tbsp oyster sauce
  • 4-5 tbsp vegetable oil
  • Salt; to season

For garnish:

  • 2 sprigs fresh coriander leaves; chopped
  • 1 spring onion leafy part; sliced


  • Using a mortar and pestle, pound the red chillies, garlic and coriander leaves into a coarse paste; keep aside.
  • Heat 3-4 tbsp oil in the wok and add the chicken pieces. Stir fry the chicken pieces on high heat till 3/4ths done and remove.
  • In the same wok (add a bit more oil if necessary), add the pound chilli mixture and sauté on low heat for about a minute. Add the oyster sauce, fish sauce and whole green chillies; also return the chicken pieces to the wok.
  • Stir fry on medium heat till done; add salt only if necessary.
  • Garnish with coriander leaves and spring onions
  • Serve hot.