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Thai chili chicken recipe
(Gai pad prik sod)

Chicken and chili is a good combination,
a perfect asian dish for you to try!!

This Thai chili chicken recipe is definitely
for you if you love the hot and the spiciness
of the fresh chili.

However, for some of you who don't,
you just need to put in few slices of the chili,
It'd only give out the aroma but not the heat.

Give it a try, and I hope you'd enjoy
this recipe as much as I do.

Thai chili chicken recipe
(Gai pad prik sod)


  • 1 cup of chicken stock
  • 200 g chicken breast, thinly sliced
  • 100 g Cabbage, chopped into medium
    rectangle shapes
  • 5 small mushrooms, sliced
  • ½ onion, sliced
  • 50 g baby corns halved (fresh or canned)
  • 1 carrot, thinly sliced
  • 2 fresh chili finely chopped (Add more if you wish)
  • 2 cloves of garlic, sliced
  • 1 tablespoon of chopped coriander
  • 1 tablespoon of fish sauce or light soy sauce
  • 1 teaspoon of sugar
  • ¼ teaspoon of ground white pepper (optional)
  • Corn flour paste (1 table spoon of corn flour
    mix with 1 tablespoon of water)
  • 1 tablespoon of oil


1 Heat up the oil in the pan, stir in garlic and
chili then fry for few second.

2 Add chicken meat and continue cooking until
the chicken are lightly brown.

3 Add onion, baby corns, carrot, mushroom and cabbage.
Stir fry until the vegetables are quite soft (2-3 minutes).

4 Add fish sauce, sugar and the stock.
Stir well in high heat, pour in corn flour paste
and stir quickly to thicken the mixture.

5 Sprinkle some white pepper (optional)
and place chopped coriander on top.

Serve hot with steam rice.

Serve 2

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