Thai Chicken Stir Fry with Coconut Milk and Cilantro
Elevate your stir-fry game with this vibrant Thai Chicken Stir Fry with Coconut Milk and Cilantro—a quick and flavorful dish that's perfect for busy weeknights yet elegant enough for entertaining. Tender, golden chicken strips are stir-fried with crisp red bell peppers, sweet carrots, and snow peas, then simmered in a creamy coconut milk sauce infused with the bold flavors of garlic, ginger, soy sauce, and a hint of lime. A sprinkle of fresh cilantro ties the dish together with a fragrant, refreshing finish. Serve it over fluffy jasmine rice to soak up every drop of the luscious sauce. Ready in just 30 minutes, this recipe delivers restaurant-quality Thai-inspired flavors right from your kitchen! Keywords: Thai chicken stir fry, coconut milk, cilantro, weeknight dinner, quick recipe, jasmine rice, Thai-inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 1 cup Snow peas
- 1 cup Coconut milk
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1 tbsp Lime juice
- 0.5 cup Cilantro, chopped
- 4 servings Cooked jasmine rice (for serving)
Instructions
Cut the chicken breasts into thin strips and season with salt, pepper, and cornstarch. Toss to coat evenly and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4–5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet, followed by the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper, carrot, and snow peas to the skillet. Stir-fry the vegetables for 3–4 minutes until they are tender-crisp.
Pour the coconut milk into the skillet, followed by the soy sauce, fish sauce, brown sugar, and lime juice. Mix well to combine.
Return the cooked chicken to the skillet and stir everything together. Simmer for 2–3 minutes to allow the flavors to meld.
Sprinkle the chopped cilantro over the stir fry and gently mix.
Serve hot over a bed of jasmine rice and garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 39.9 g | ||
| Protein | 168.8 g | 338% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2802 mg | 60% | |
*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.
