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Thai Chicken Stir Fry (Gai Sieuw)

Authentic Thai Food Recipes - Thai Stir Fry Recipes

Thursday, 20 November 2008

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Jules's Blurb: Thai Chicken Stir Fry, (Gai Sieuw) gets a special 3 part cooking treatment making this the most tender and tasty chicken stir fry with a lovely rich golden brown colour, a hint of spice underlies the savoury, sweet and succulent chicken with garlic all balanced to perfection by the addition of crunchy spring onions as a finisher. A great recipe for chicken thighs!

The trick with this recipe as with most chicken stir fry recipes (and any Thai stir fry recipe for that matter) is timing! Plus the special ingredient that sets it off a treat is sweet dark soy sauce and again, as with chillies, too many cooks over do it and ruin this delightful dish.

Join Khwanjai's Thai Cooking Classes she shares lots of tips for creating mouth watering dishes to please all the family including how to stir fry chicken and this video tutorial is no different, packed with great tips and advice to improve your results, sign up for her trial Thai Cooking Course now!

The way this stir fried chicken recipe is prepared gives you a lovely savoury sweet stir fry which is lightly spiced with chilli and has a very subtle aroma of toasted molasses.

It's one of those Thai Chicken Stir Fry Recipes everyone in the family will enjoy. While your here, take a look at our other Stir Fry Recipes but, bear in mind our seafood stir fry recipes are in the seafood recipes section! Oh yes, for those that like it a bit more spicy, check out our other classic Chicken Stir Fry Recipe and its sister Pork Stir Fry Recipe

Chicken Stir Fry Recipe

(Gai Sieuw)

How to Stir Fry Chicken

Ingredients:

Chicken stir fry for two

400gr Chicken Thighs
6-7 Garlic Cloves
3 Spring Onions
2-3 Thai Chillies
3 Tbs Oyster Sauce
1 Tbs Thai Seasoning Sauce
1ts Sweet Dark Soy Sauce
2 ts Sugar
1 ts Chicken Stock Powder
2 Cups Cooking Oil

Preparation:

Slice open the chicken thighs to expose the bones

Peel the Garlic cloves and bash once as photo (chunky)

Chop Spring Onions (scallions)

Slice the chillies not too fine

Cooking:

First boil the chicken for ten minutes, use enough water to cover and add 1 Tbs of seasoning sauce

Drain thoroughly and remove the bones, then slice the hot meat into nice chunks

Now deep fry those chunks for a couple of minutes, see video to know when perfect

Drain off almost all the oil and in half the wok, lightly cook the chillies and garlic

When ready mix together with the meat and continue to stir

Now you add the rest of the seasoning sauce, chicken stock, sugar and sweet dark soy sauce

Stir briefly before adding the spring onions 3 times round the wok and.....

Done!

You just learned how to make a Thai Chicken Stir Fry!

Serving Suggestions:

Serve with Jasmine rice of course, this dish is a great accompaniment to so many Thai recipes. Here's a couple Khwanjai suggested in the video, try our Pork and Lettuce Soup or see our Thai Soup Recipes section

Because of its sweet and savoury flavours it is often served with curries and spicy dishes in general. As part of a main meal it would be served in a central bowl for all to share. Try our Pork Red Curry Recipe or maybe something rich and spicy like Dry Chicken Red Curry Recipe (it's not dry like the name implies, it means no oil or milk is used in cooking) or perhaps a Ginger Chicken Stir Fry

You might want to take a look at our ThaiFood-TV video blog for more info on this recipe

For the Best Results:

Members click the camera to watch the full video because there's lots of good information and tips available in the video. In fact the only thing the video can't show you is the smell & taste, but hey? We try to give you an idea, I have to taste test everything, good job Khwanjai's a fantastic chef

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