Stir Fried Chicken with Blue Rice

Thai Blue Rice

No tour of Thailand is complete without a cooking class. Our visit to the riverside Amita Thai Cooking School in Bangkok includes a stroll through a garden of edibles that serve as the pantry for our culinary needs. Donning aprons we stand behind our individual cooking stations.

On the menu: a tantalizing Stir Fried Chicken (Gai Phat Met Ma Muang Himmaphan) with blue rice – just because it’s cool. This panoply of ingredients is visually stimulating, aromatic, and will make your taste buds dance.

READ MORE: Thailand’s Tapestry of Flavour

Stir Fried Chicken with Blue Rice


  • 150 grams skinless chicken fillet, finely sliced
  • 2 tablespoons cashew nuts fried in oil until light brown
  • 2 teaspoons fish sauce (1 for marinade and 1 for seasoning)
  • 1/2 teaspoon chopped garlic
  • 2 red chilies slice into thin strips
  • 1/4 cup diced onion
  • 2-3 tablespoons water
  • 1 teaspoon dark sweet soy sauce
  • 1-2 spring onions cut into 1-inch length
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sugar
  • Pinch of salt


  1. Marinate chicken with 1 teaspoon fish sauce, 1/2 teaspoon dark sweet soy sauce. Then stir-fry in medium heat until half cooked and set aside.
  2. Heat vegetable oil in a wok. Add chopped garlic and stir-fry until turn light brown.
  3. Add chicken and diced onion, stir quickly then season with fish sauce, sugar and a pinch of salt. Then add red chilies and spring onion. (If it is too dry add a little bit of water.)
  4. Put in cashew nuts and dried chilies.

For the blue rice:

  • 1 cup rice
  • 2 cups water
  • 4 Butterfly-pea flowers (you can add more for darker colour)
    – Whether using a rice cooker or pot of boiling water, simply add flowers to rice.

Yields 1 Serving

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