Spicy Thai Chicken Stir Fry
Bring bold, vibrant flavors to your dinner table with this Spicy Thai Chicken Stir Fry, a quick and easy recipe that’s perfect for busy weeknights! Tender slices of chicken breast are stir-fried to golden perfection, paired with crisp red and green bell peppers, and infused with the aromatic combination of garlic, ginger, and fresh Thai basil. The tangy, savory sauce—made with soy sauce, fish sauce, oyster sauce, lime juice, and a touch of brown sugar—gets a fiery kick from red chili flakes, creating an irresistibly balanced dish. Ready in just 30 minutes, this stir fry is served over fluffy jasmine rice, making it a versatile and satisfying meal. Whether you're craving a taste of Thailand or need a healthy, flavorful dinner idea, this one-pan wonder delivers restaurant-quality flavor right at home!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 4 large Garlic cloves
- 1 tablespoon Fresh ginger
- 1 cup Fresh Thai basil leaves
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 1 teaspoon Red chili flakes
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 0.25 cup Cilantro leaves (optional garnish)
- 3 cups Cooked jasmine rice (to serve)
Instructions
Slice the chicken breast thinly into bite-sized pieces. Set aside.
Prepare the vegetables by cutting the red and green bell peppers into thin strips. Mince the garlic and grate the fresh ginger.
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, lime juice, red chili flakes, cornstarch, and water to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir fry for 4-5 minutes, or until the chicken is fully cooked. Remove the chicken from the pan and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the sliced red and green bell peppers to the pan. Stir fry for 2-3 minutes, allowing the peppers to remain slightly crisp.
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Toss everything together to coat evenly, and cook for 2-3 minutes, or until the sauce thickens slightly.
Remove the skillet from heat and stir in the fresh Thai basil leaves, allowing them to wilt from the residual heat.
Serve the Spicy Thai Chicken Stir Fry over a bed of cooked jasmine rice. Garnish with optional cilantro leaves, if desired.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 295.3 g | 107% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 12.8 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 750 mg | 58% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3852 mg | 82% | |
*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.
