Hot Thai Stir Fry
Transform your weeknight dinners with this vibrant and flavor-packed Hot Thai Stir Fry, a quick and easy recipe perfect for spicing up your routine! Bursting with tender chicken, crisp broccoli, sweet red bell pepper, and carrots, this dish is elevated by the bold, aromatic combination of garlic, bird's eye chili, and fresh Thai basil. The luscious homemade stir fry sauce, made with soy sauce, oyster sauce, fish sauce, lime juice, and a hint of brown sugar, ties it all together with a perfect balance of tangy, savory, and slightly sweet flavors. Ready in just 35 minutes, this one-pan wonder is served over fluffy jasmine rice, making it an ideal choice for a wholesome, crowd-pleasing meal. Perfect for fans of authentic Thai cuisine and stir fry enthusiasts alike, this dish is a delicious way to bring restaurant-quality flavors to your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 medium Carrots
- 1 cup Thai basil leaves
- 4 cloves Garlic cloves
- 2 pieces Bird's eye chili
- 2 tablespoons Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 4 servings Cooked jasmine rice
Instructions
Slice chicken breast into thin strips and set aside.
Chop broccoli into bite-sized florets, slice the red bell pepper into thin strips, and julienne the carrots.
Mince the garlic and finely chop the bird's eye chilies.
In a small bowl, mix soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, cornstarch, and water to make the stir fry sauce.
Heat a large wok or skillet over medium-high heat and add vegetable oil.
Add the minced garlic and chilies to the hot oil, stirring for 30 seconds until fragrant.
Add the sliced chicken to the wok and stir-fry for 3-4 minutes, or until the chicken is cooked through.
Toss in the broccoli, red bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens.
Add Thai basil leaves and stir for an additional 30 seconds until they are slightly wilted.
Serve the hot stir fry over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 17.1 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3603 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
