Chicken Stir-Fried with Dried Chiles and Bai Yi Ra

Ingredients

• 300 g boneless chicken thigh or breast (Thinly sliced)
• 8 dried red chiles (Use more or fewer to taste; roughly broken or sliced)
• 4 cloves garlic (Pounded or finely chopped)
• 1 cup fresh bai yi ra leaves (Thai bai yi ra/cumin leaves; substitute Thai basil if unavailable)
• 2 tbsp neutral cooking oil
• 1 tbsp Maggi stir-fry seasoning sauce (The caption specifically mentions the rounded-flavor stir-fry formula)
• 1 tbsp Maggi oyster sauce (Adjust to taste; the branded product is mentioned in the source)
• 0.5 tsp granulated sugar (Optional, to balance the sauces)
• 2 cup steamed jasmine rice (For serving; the source recommends eating the spicy stir-fry with hot steamed rice)

Steps

1. 1

   Prepare all ingredients before cooking. Slice the chicken thinly, chop or pound the garlic, break the dried chiles into smaller pieces, and pick the bai yi ra leaves from their stems. Stir the Maggi stir-fry seasoning sauce and oyster sauce together in a small bowl.

2. 2

   Heat the neutral oil in a wok or large skillet over medium-high heat until it shimmers.

3. 3

   Add the garlic and dried chiles. Stir-fry for about 30 seconds, until fragrant. Take care not to burn the chiles or garlic.

4. 4

   Add the sliced chicken as its own layer. Stir-fry for 4–6 minutes, tossing frequently, until the chicken is opaque and cooked through with no pink center. Chicken should reach 165°F / 74°C internally.

5. 5

   Pour in the combined Maggi stir-fry seasoning sauce and oyster sauce. Add the sugar if using, then toss continuously for 1–2 minutes until the sauce lightly coats the chicken and smells savory.

6. 6

   Add the bai yi ra leaves. Toss for 30–60 seconds, just until the leaves wilt and release their aroma. Taste and adjust the seasoning if needed.

7. 7

   Transfer the stir-fry to serving plates and serve immediately with hot steamed jasmine rice.

Notes

The source provides the dish name and identifies Maggi stir-fry seasoning sauce and Maggi oyster sauce, but it does not provide quantities or visible preparation instructions. The remaining quantities and method are practical estimates. Bai yi ra is a strongly aromatic Thai herb; Thai basil can be used as a substitute, though the flavor will differ.

Nutrition per serving

• main
• Thai
• Southeast Asian
• stir-fried
• spicy
• chicken
• quick meal
• with rice