Thai Chicken and Vegetable Stir Fry
Bring the vibrant flavors of Southeast Asia to your table with this Thai Chicken and Vegetable Stir Fry, a quick and delicious meal that's perfect for busy weeknights. Tender strips of seasoned chicken breast are stir-fried alongside colorful vegetables like red bell pepper, broccoli, and carrots, creating a dish that's as visually appealing as it is flavorful. The star of the recipe is a rich, savory-sweet Thai-inspired sauce made with soy sauce, oyster sauce, fish sauce, lime juice, and a hint of red chili flakes for a subtle kick. Fresh garlic, ginger, and Thai basil elevate the aroma and depth of this dish, while a cornstarch slurry ensures the sauce is perfectly glossy and thickened. Ready in just 30 minutes, this wholesome stir fry pairs beautifully with steamed jasmine rice or noodles for a complete and satisfying meal. Perfect for lovers of quick, healthy, and flavorful Asian recipes!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 red bell pepper
- 2 cups broccoli florets
- 1 carrot
- 1 onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 0.5 teaspoons red chili flakes
- 0.5 cup fresh Thai basil leaves
- 2 tablespoons water
- 1 teaspoon cornstarch
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Slice the chicken breast into thin strips and season with a pinch of salt and ground black pepper. Set aside.
Cut the red bell pepper and carrot into thin strips, separate the broccoli florets, and slice the onion thinly. Mince the garlic and grate the fresh ginger.
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, and red chili flakes. In another bowl, mix the water and cornstarch until smooth to create a slurry.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
Add the chicken strips to the wok and cook for 4-5 minutes, stirring frequently, until they are cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
Add the broccoli, carrot, bell pepper, and onion to the wok. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok and pour in the sauce mixture. Stir well to coat all the ingredients.
Add the cornstarch slurry and stir continuously for 1-2 minutes until the sauce thickens.
Turn off the heat and stir in the fresh Thai basil leaves until wilted.
Serve hot with steamed jasmine rice or noodles. Garnish with additional chili flakes or lime wedges if desired.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6775 mg | 295% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 16.8 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2871 mg | 61% | |
*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.
