Thai Style Pandan Chicken Stir-Fry

Pandan Stir-fry Chicken 2

Pandan Stir-fry Chicken

Just a simple recipe that I would like to share with all of you – one that was taken from a newspaper cutout and that has been kept in my cupboard for the longest time now.

This recipe makes use of the most basic ingredients in Thai cooking – Thai sweet chilli sauce, fish sauce, coconut milk, coriander – and goes on to infuse them with the Chinese style of stir-frying using traditional Chinese ingredients such as garlic cloves and pandan leaves. A very simple stir-fry in the span of 5 minutes – that’s all it takes to churn out a dish of chicken and that goes so well and yummy with plain white rice.

To quote my boy when he finishes a mouthful of his favourite dish: ‘Yummy! Yarmee! Yarmee!’ *hands rubbing stomach*


  • Coriander roots: roots from 6 stalks, washed
  • Garlic clove: 6
  • White pepper: 1 tsp
  • Palm sugar: 4 tbsp, chopped
  • Thai sweet chilli sauce: 2 tbsp
  • Fish sauce: 2 tbsp
  • Coconut milk: 2 tbsp
  • Worcestershire sauce: 2 tbsp
  • Salt: 1/2 tsp
  • Chicken thigh: 6, skinned, cut into chunks
  • Pandan leaf: 4, crushed, snipped into 4cm lengths
  • Oil: 5 tbsp


  1. Blend coriander roots and garlic cloves together into a paste.
  2. Blend in white pepper, palm sugar, Thai sweet chilli sauce, fish sauce, coconut milk, Worcestershire sauce and salt.
  3. Mix chicken thighs with blended sauce and pandan leaves. Leave to marinate overnight in fridge.
  4. Heat oil in wok. Stir-fry chicken, pandan leaves and marinade together on high heat till evenly cooked.
  5. Serve hot with plain rice.

Pandan Stir-fry Chicken 3


  • You can add a little bit more coconut milk (about 2 more tbsp) into the blended mixture so as to give the dish a little more gravy.

4 persons

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