Thai Chicken Stir Fry
Elevate your dinner game with this vibrant and flavorful Thai Chicken Stir Fry, a quick and easy recipe packed with bold, authentic Thai flavors. Tender strips of chicken are stir-fried to perfection with a colorful medley of fresh vegetables, including red bell pepper, broccoli, carrot, and onion, all coated in a rich, savory sauce made from soy sauce, oyster sauce, fish sauce, and a hint of rice vinegar. Fragrant garlic, zesty ginger, and a touch of red chili add depth and heat, while fresh basil leaves bring a layer of aromatic freshness. Ready in just 30 minutes, this one-pan dish is the perfect balance of sweet, salty, and spicy, making it an ideal choice for weeknight meals or an impressive takeout-inspired dinner. Serve it over fluffy rice or noodles for a satisfying and wholesome meal your family will love.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 pound Chicken breast
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Brown sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 1 Red bell pepper
- 2 cups Broccoli florets
- 1 Carrot
- 1 Onion
- 1 Red chili
- 0.5 cup Basil leaves
Instructions
Slice the chicken breast into thin strips.
In a small bowl, mix together soy sauce, oyster sauce, fish sauce, rice vinegar, brown sugar, and cornstarch. Set aside for the sauce.
Peel and mince the garlic and ginger. Thinly slice the red bell pepper, carrot, onion, and red chili. Set aside the prepared vegetables.
Heat vegetable oil in a large pan or wok over medium-high heat.
Add minced garlic and ginger to the pan and stir fry for about 30 seconds until fragrant.
Add the sliced chicken to the pan and cook for about 5-7 minutes until the chicken is cooked through, stirring occasionally.
Add the broccoli florets, red bell pepper, carrot, and onion to the pan and stir fry for an additional 2-3 minutes until the vegetables start to become tender.
Stir in the sauce mixture and the red chili, ensuring everything is well coated.
Cook for another 2 minutes until the sauce has thickened slightly and all ingredients are heated through.
Remove the pan from heat and stir in fresh basil leaves until just wilted.
Serve the stir fry hot over cooked rice or noodles and enjoy your flavorful Thai Chicken Stir Fry!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 725 mg | 15% | |
*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.
