Heat up a wok over high heat and add the oil. Swirl it around to coat the surface. You’ll want the oil to shimmer slightly, indicating it’s hot enough for stir-frying. This is crucial for achieving that beautiful sear on the chicken.
Once the oil is hot, add the garlic and stir-fry until it becomes aromatic. This should only take a few seconds, so keep an eye on it to prevent burning. The fragrant aroma will fill your kitchen!
Next, add the Thai roasted chili paste or nam prik pao. Stir it in well, letting it mix with the garlic to release its flavors. You’ll notice a beautiful deep color and an enticing scent wafting up.
Now it’s time to add the chicken. Stir-fry it quickly until it’s half cooked. You want to see some golden edges forming, which indicates it’s building flavor.
Then, toss in the onion, green beans, carrot, green and red bell peppers, and if you like, some lightly pounded chilies. Stir everything together, ensuring the vegetables are well-coasted with the chicken and sauce.
After a couple of minutes of stirring, add the sweet soy sauce and fish sauce. Stir to blend everything well, allowing the sauces to coat the ingredients evenly. If you prefer your chicken to be a little saucy, feel free to add two tablespoons of water at this point.
Continue cooking until the chicken is fully cooked and the vegetables are tender-crisp. You’re looking for vibrant colors and a slight crunch in the green beans and peppers.
Once everything is cooked through, remove the wok from the heat. You can serve the Spicy Chicken Stir-Fry immediately with a side of steamed rice or noodles. The delightful mix of flavors and textures is sure to impress!
