Every time I sit down to write one of these posts, the first thing that wants to come out of my mouth (fingers) is “ugh life is a lot right now”.
It’s like the thought can’t wait to escape my mind and this blog is the only outlet I have.
Now that boring shit is out of the way let’s move on to food.
This Sweet Spicy Thai Chili Chicken was simple. Like stupid simple.
The kind of dish I need in my life right now. For a variety of reasons, I do not have the capacity to:
This Simple Thai Food book is saving me right now.
Leela tells you how to make something from scratch but also gives you full permission to just buy the GD sauce at the store. And tells you what brand to buy.
So here I am, bringing that knowledge to you.
A few Thai brands to look out for in the store:
This goes for curries too. More on that later.
But for now, we’re making easy Sweet Spicy Thai Chili Chicken.
The spicy sweet Thai chili sauce is comprised of just a couple of ingredients but does not lack in flavor.
I’m always looking for sauces I can throw in a stir fry. Because stir fries (fry’s? frys’?) are easy, healthy and you can pretty much put anything you want in them.
Serve with white or brown rice and a giant salad on the side. You’ve got the perfect weeknight meal that serves 4 people, or 2 with leftovers.
Sweet Spicy Thai Chili Chicken
(start making 20 minutes before you want Sweet Spicy Thai Chili Chicken)
Slice your chicken against the grain and on the diagonal (30 degrees). You want these in thin, bite-sized pieces.
In a small bowl mix together your fresh Thai chilis, chili sauce, oyster sauce, and fish sauce.
In a large wok or non-stick skillet, heat your veggie oil over high heat. Add the sliced onions and stir for about 2 minutes until they start to get soft. Add your chicken and pre-mixed sauce to the pan. Let this cook over high heat until chicken is done, about 5 minutes. Stir often to make sure the pieces cook evenly.
Serve with rice.
Danielle
