Spicy Thai Chicken and Vegetables
Savor the bold, vibrant flavors of Spicy Thai Chicken and Vegetables, a quick and satisfying stir-fry that's perfect for busy weeknights. This colorful dish features tender strips of chicken breast and crisp vegetables like red bell pepper, broccoli, and snow peas, all coated in a luscious, creamy red curry sauce made with coconut milk, red curry paste, soy sauce, and a touch of fish sauce for authentic Thai depth. Infused with aromatic garlic, ginger, and fresh Thai basil, this stir-fry delivers just the right balance of spice, sweetness, and tang. Ready in just 35 minutes, it's a versatile recipe that pairs beautifully with jasmine rice for a wholesome meal. Garnish with lime for a refreshing finish that ties all the flavors together. Perfect for fans of easy Thai recipes, spicy chicken dishes, and healthy weeknight dinners!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 medium Carrot
- 1 cup Snow peas
- 3 large Garlic cloves
- 1 tbsp Ginger
- 2 tbsp Red curry paste
- 1 can (13.5 oz) Coconut milk
- 3 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 1 handful Thai basil leaves
- 1 medium Lime (for garnish)
- 4 cups Cooked jasmine rice (optional)
Instructions
Slice the chicken breast into thin strips and set aside.
Thinly slice the red bell pepper and carrot. Mince the garlic and grate the ginger. Rinse and prepare the broccoli florets and snow peas.
In a small bowl, mix the red curry paste with the coconut milk, soy sauce, fish sauce, and brown sugar until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes, stirring occasionally, until lightly browned and fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the garlic and ginger, cooking for 30 seconds until fragrant.
Add the bell pepper, broccoli, carrot, and snow peas. Stir-fry the vegetables for 5-6 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the skillet. Pour the curry sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.
Simmer the mixture for 2-3 minutes to allow the flavors to meld together.
Remove from heat and toss in the Thai basil leaves, letting them wilt in the residual heat.
Serve the Spicy Thai Chicken and Vegetables over cooked jasmine rice if desired. Garnish with lime wedges for a fresh, zesty finish.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5243 mg | 228% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 50.1 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3168 mg | 67% | |
*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.
