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Thai Chili Sauce Chicken

Mattman3969
Mattman3969 Posts: 10,458
edited July 2020 in EggHead Forum
Thin slice chicken breast with a little cornstarch and rice wine vinegar.  Birdseye Chili, thin sliced garlic,red pepper and green onions.  Sauce was a mix of Namprik Pao and Fish Sauce.  Hit the screaming hot wok and 5 mins later we have a great meal 


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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • loco_engr
    loco_engr Posts: 5,818
    mouth watering looking cook right there!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lousubcap
    lousubcap Posts: 36,768
    And the beat is resurrected.  Great groceries right there.  Nailed it!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Oh man, does that look good! Nice work, per usual.
    Stillwater, MN
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  • gonepostal
    gonepostal Posts: 722
    Slowly working to improve my game with dishes like this. Looks fantastic.
    Wetumpka, Alabama
    LBGE and MM
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @gonepostal - I’ve seen your cooks - your game is pretty stout.  

    Thanks for the comments guys!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • gonepostal
    gonepostal Posts: 722
    Mattman3969 said:
    @gonepostal - I’ve seen your cooks - your game is pretty stout.  

    Thanks for the comments guys!
    I'll send you a PM one of these days to really learn! 
    Wetumpka, Alabama
    LBGE and MM
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  • the_crease
    the_crease Posts: 132
    That looks awesome!  The fish sauce as the main salty ingredient can turn some people off but it really gives dishes a deep umami flavor.  The diamond plate is pretty dope too 
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  • Mickey
    Mickey Posts: 19,768
    Are you doing the wok on an egg or burner?  Great cook 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • SciAggie
    SciAggie Posts: 6,481
    Great way to bring the stir fry back to the forum. It’s been a while. Your stir fries always look good. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Mickey said:
    Are you doing the wok on an egg or burner?  Great cook 
    @Mickey - I do my stir frying on my large. I would like to get a nice burner someday but right now I don’t have room on the porch for another cooker.   

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • smbishop
    smbishop Posts: 3,061
    Another inspirational cook, thanks!!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Mickey
    Mickey Posts: 19,768
    Mattman3969 said:
    Mickey said:
    Are you doing the wok on an egg or burner?  Great cook 
    @Mickey - I do my stir frying on my large. I would like to get a nice burner someday but right now I don’t have room on the porch for another cooker.   
    Same here. Have a pipe on porch from old gasser and want to attach to really good burner sometime (sometime = past 20 years). 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • caliking
    caliking Posts: 19,780
    Good stuff, @Mattman3969!!

    Tell me more about the sauce. What proportions of nam prik pao and fish sauce? Anything else in it?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @caliking - 2 tbls  Nam Prik Pao to 1tbls  fish sauce.  That’s it.  It had a good earthy taste with a slight bit of heat.  I would’ve liked more heat in the dish but I think it would’ve killed Mrs3969.  Lol.  

    Here is the Nam Prik Pao I used 


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • caliking
    caliking Posts: 19,780
    Thanks. It seems that Thai recipes call for a bit more fish sauce than others, but I've never been disappointed.

    I'm fairly certain that this would go over well here, so it's on the list! 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    If you add anything please make notes(haha) and pass along. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,988
    edited July 2020
    Looks like another winner to me my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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