Thai Chicken Saute
Experience the bold and harmonious flavors of Thai cuisine with this quick and easy Thai Chicken Sauté recipe. Featuring tender strips of chicken, vibrant vegetables like red bell pepper, carrots, and broccoli, and a savory sauce made with soy sauce, oyster sauce, and a touch of fish sauce, this dish combines umami richness with just the right hint of sweetness. Topped with crunchy roasted peanuts, fresh cilantro, and a squeeze of zesty lime, this stir-fry is a perfect weeknight dinner that comes together in just 30 minutes. Serve it over fragrant jasmine rice for a satisfying and aromatic meal. Ideal for fans of wholesome, flavor-packed Thai recipes, this dish is certain to become a go-to in your kitchen.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 cups broccoli florets
- 1 cup unsalted roasted peanuts, roughly chopped
- 1 lime, cut into wedges (for serving)
- 0.25 cup fresh cilantro leaves (for garnish)
- 4 servings cooked jasmine rice (optional)
Instructions
Slice the chicken breasts into thin strips, approximately 2 inches long, and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and cornstarch until well combined to form the sauce mixture.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, or until fragrant.
Add the chicken strips to the skillet and cook for 3-4 minutes, stirring frequently, until the chicken is golden brown and nearly cooked through.
Add the red bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce thickens slightly and the chicken is fully cooked.
Remove the skillet from heat and sprinkle the dish with the roasted peanuts.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for added brightness.
Optionally, serve the Thai Chicken Saute over a bed of cooked jasmine rice for a complete meal.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4336 mg | 189% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 22.8 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3212 mg | 68% | |
*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.
