Spicy Thai Chicken Stir Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

11 g	2 tsp light soy sauce ((Note 1))
5 g	1 tsp dark soy sauce ((Note 1))
11 g	2 tsp fish sauce
17 g	1 tbsp oyster sauce
4 g	1 tsp sugar
27 g	2 tbsp cooking oil ((I use peanut or vegetable oil))
	3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2))
12 g	4 garlic cloves (, finely chopped)
150 g	1 small onion (, halved and sliced (brown, white or yellow))
500 g	500 g / 1 lb ground / mince chicken
	3 shallot / scallions stems (, chopped into slices)
100 g	1 cup coriander/cilantro leaves ((loosely packed))
	Steamed jasmine rice

Method: 6 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Okay now I’m 3 for 3! First dish I made from Nagi’s collection was the Bangers and Mash. So Yummy and comforting! Next was the Indian Curry (Dal). Yummy, even my picky kids liked it! Tonight I made this Thai recipe and it was just as good as the others! I’m us” — a cook

“So quick and delicious, will become a go-to for me. However, I totally agree that you need to double the sauce. For those who find it too salty, I think it really depends on your soy, fish, and oyster sauce. There are more and less salty brands of all these sa” — a cook