I’ve been obsessed with this Thai-inspired chicken stir-fry lately, eating it four times in the past five days. There are three main reasons why: speed, flavor, and a newfound love for prik nam pla.
It takes less than 10 minutes to cook. Between moving, restocking my kitchen, and working on other projects, a quick, high-protein meal like this is exactly what I need.
This dish is incredibly delicious. While it might appear simple, it’s packed with salty, sweet, spicy, sour, and umami flavors, making it utterly addictive.
Finally, it’s rekindled my love for prik nam pla, a three-ingredient Thai condiment everyone should know. I prep the rice, dry-brine the chicken, and make the prik nam pla ahead of time, storing everything in the fridge.
For the chicken, I use breasts, butterflying them to thin them out, then sprinkle salt on both sides before refrigerating.
For the rice, I wash 200 grams of jasmine rice two to three times to remove excess starch. Then, I add 300 grams of water and a slice of ginger for fragrance. I bring it to a boil over medium-high heat, let it boil for a minute, stirring to prevent sticking. Then, I turn off the heat, cover the pot with a towel and lid, and let it steam for 25 minutes. This method yields perfectly separated rice grains.
Finally, for the prik nam pla, I combine 50 grams of fish sauce, 20 grams of lime juice, and two to three finely diced chilies. Sometimes garlic or sugar are added, but this basic version is a common Thai table sauce, instantly adding umami, spice, and sourness to any dish. A spoonful of this transforms a good stir-fry into something truly special.
Prepping these components simplifies the cooking process, which takes about seven minutes. The stir-fry has three main parts: meat (I use chicken breast, but ground pork or turkey would work well), green vegetables (I use sea beans, but asparagus, snow peas, or bok choy are great substitutes), and aromatics (ginger, green onion, Thai chilies, and Thai basil – I highly recommend Thai basil for its punchy flavor).
To stir-fry, I heat 15 grams of peanut oil in a wok over medium heat. I add the green vegetables with a pinch of salt and sauté for two to three minutes. I’m not aiming to char them at this stage, but you could if you prefer. Once cooked, I remove the vegetables and set them aside.
I then increase the heat to high, add another 10 grams of oil, and add the cubed chicken. I cook it over high heat until cooked through, browning it slightly. Any type of meat could be used here: chicken thighs, ground pork, ground lamb, etc.
Once the chicken is cooked, I return the vegetables to the wok, along with the ripped Thai basil. I stir-fry everything together for a minute, turn off the heat, and optionally add a pinch of MSG.
To serve, I place a bed of rice on a plate, top it with the chicken and vegetables, and add spoonfuls of prik nam pla as desired.
This dish is incredibly easy, and if you can find sea beans, I highly recommend them. They have a pleasant crunch and a unique, slightly oceany flavor. You can use any greens and any protein you like. This recipe is similar to Pad Krapao but simpler, without oyster or soy sauce. The prik nam pla truly elevates this dish.
