Craving an explosion of Thai flavors in a quick and easy stir-fry? Get ready to unleash your inner chef with this spicy Thai chicken recipe, ready in minutes!
Unlock the secrets to creating a flavor-packed dish that will become your new weeknight staple.
Ingredients
Alright, let's gather what you will need for these awesome crispy rice cakes!
First, you're gonna need a batch of crispy rice cakes, about 15 pieces. Don't worry, I'll show you how to make those later – promise! This spicy Thai chicken stir fry however, will not require rice cakes, but tender chicken pieces instead. Choose a topping – either Nobu sashimi tuna (fancy!) or canned tuna (budget-friendly).
Grab one avocado, and slice it super thin or make a sauce. Jalapeño slices? Optional, but I love the heat! Get about 15 thin slices, if you're feeling brave. Finally, you're also going to need 1/2 tsp of black sesame seeds for garnish.
If you're using tuna, you're going to need 225g of sashimi tuna or salmon, 1 tbsp of sriracha, 4 tsp of kewpie mayonnaise, 1 tsp of sesame oil, 1/4 tsp of cooking salt, 2 tbsp of green onion, 1 tsp each of white and black sesame seeds!
Instructions
Now that we have all of our ingredients prepped and ready to go—whether you chose the luxurious Nobu tuna or the quick canned version—let's talk about how you're actually going to put these crispy rice cakes together!
First, remember that the rice has to chill for at least four hours, so plan accordingly—I usually start mine the day before. Now, make the toppings and stash these fellas in the fridge while the rice cakes get cooked. To add unique flavor, incorporating ingredients such as fish sauce can elevate the dish.
Next, cook your rice cakes—don't forget that sprinkle of salt!
Finally, assemble! Arrange the rice cakes on a platter. Load 'em up with your chosen topping—I spoon it on in little football shapes, then slide it off! Sprinkle with black sesame seeds, add a jalapeño slice—if you dare—and boom! Time to eat! The end!
Recipe Notes
Because this recipe yields 15 tempting pieces—each measuring about 4 x 6.5cm or 1.5 x 2.5 inches—you'll want to keep a few things in mind, especially when eying up leftovers.
For the tuna or salmon, it's key to use sashimi grade since it's served raw – freshness is everything! And sriracha? Start small; you can always add more, unless you're a spice superstar! A little mayo can help tame the heat.
Kewpie mayo wins for flavor, but regular whole egg mayo works, too. Don't skimp! Canned tuna in oil is your best bet—springwater can be too dry and kinda sad.
Watch out: assembled rice cakes soften fast. Raw tuna should be eaten quickly but canned tuna can last days, making for great dips or sandwiches. Seriously, leftovers won't go to waste!
Nutrition Information
Switching gears, let's peek at the good stuff inside each crispy rice cake. Per serving, you're lookin' at around 119 calories – not bad, right?
Check this out – there are 4 grams of carbs – just a tiny bit, like 1% of what you need for the day! You'll get 4 grams of protein, which helps build your awesome muscles! Plus, 9 grams of fat – healthy fats, don't worry!
Pay attention to that sodium content, though. At 161 mg, it's 7% of your daily intake – maybe go easy on the extra salt, okay? There's a little bit of everything else too – vitamins A and C, calcium, and iron – so you're getting a little boost of goodness with every bite. Not bad for a tasty treat, huh?
Short Recipe Version
Spicy Thai Chicken Stir Fry
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 1.5 lbs chicken breast, cubed
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 1/4 cup chopped cilantro
- Cooked rice, for serving
Instructions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through.
- Add bell peppers and onion and cook until slightly softened.
- Stir in garlic and ginger and cook until fragrant.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, and sriracha (if using).
- Pour sauce over chicken and vegetables and cook until sauce has thickened slightly.
- Stir in cilantro.
- Serve over cooked rice.
Nutrition (per serving, estimated):
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbohydrates: 25g