Thai Chicken Stir Fry 4 Points
Bursting with vibrant flavors and wholesome ingredients, this Thai Chicken Stir Fry is a quick, healthy meal perfect for busy weeknights. Featuring tender strips of lean chicken breast, crisp vegetables like bell peppers, carrots, and zucchini, and a tangy yet subtly sweet stir-fry sauce made with low-sodium soy sauce, fresh lime juice, and a hint of honey, this dish is both nutritious and satisfying. Infused with classic Thai flavors of garlic, ginger, and fish sauce, it's finished with fresh cilantro and green onions for a fragrant and refreshing touch. Ready in just 30 minutes and clocking in at only 4 points per serving (great for weight-conscious eaters!), it’s a guilt-free way to enjoy a taste of Thailand. Serve it with jasmine rice for a complete, hearty meal that’s sure to impress. Keywords: Thai Chicken Stir Fry, healthy stir-fry recipe, quick Thai dinner, low-calorie chicken recipe, easy weeknight meal.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 red bell pepper (sliced)
- 1 carrot (julienned or thinly sliced)
- 1 zucchini (sliced into half-moons)
- 2 green onions (chopped)
- 2 tablespoons cilantro (chopped)
- 0.5 teaspoon crushed red pepper flakes
- 2 cups cooked jasmine rice (optional, for serving)
Instructions
Begin by slicing the chicken breast into thin strips. Set aside.
In a small mixing bowl, whisk together the soy sauce, lime juice, honey, fish sauce, sesame oil, garlic, ginger, and crushed red pepper flakes. This will be your stir-fry sauce.
Heat a large nonstick skillet or wok over medium-high heat. Lightly spray with cooking spray or use a small amount of oil if needed.
Add the sliced chicken to the skillet. Cook for 4-5 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper, carrot, and zucchini. Stir-fry the vegetables for 4-5 minutes, until they are tender yet crisp.
Return the cooked chicken to the skillet and pour in the prepared stir-fry sauce. Toss everything together to coat evenly and cook for an additional 2-3 minutes to heat through.
Remove from heat and sprinkle with chopped green onions and cilantro.
Serve immediately over cooked jasmine rice, if desired. Enjoy your Thai Chicken Stir Fry!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 33.1 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3170 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.
