Thai Spicy Stir Fry Chicken
Ignite your taste buds with the bold and vibrant flavors of Thai Spicy Stir Fry Chicken, a quick and satisfying dish that brings the essence of authentic Thai cuisine straight to your table. Tender strips of marinated chicken are wok-tossed with aromatic garlic, fiery red chilies, and crisp vegetables like red bell peppers and onions, creating a medley of textures and flavors. A rich, savory sauce made with soy sauce, oyster sauce, fish sauce, and a touch of brown sugar perfectly balances heat and sweetness, while fresh Thai basil leaves add a fragrant and herbal finish. Ready in just 25 minutes, this gluten-free, protein-packed recipe is perfect for busy weeknights or when you're craving a restaurant-quality meal at home. Serve it over steamed jasmine rice for a dinner that's both satisfying and bursting with authentic Thai flair.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic cloves
- 3 units red chilies
- 1 unit onion
- 1 unit red bell pepper
- 50 grams Thai basil leaves
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons water
Instructions
Slice the chicken breast into thin strips and marinate with 1 tablespoon of soy sauce and cornstarch. Let it sit for 10 minutes.
Mince the garlic cloves and slice the red chilies thinly. Cut the onion and red bell pepper into bite-sized pieces.
In a small bowl, mix the remaining soy sauce, oyster sauce, fish sauce, brown sugar, and water to create the stir-fry sauce.
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and sliced chilies to the hot oil. Stir-fry until fragrant, about 30 seconds.
Add the marinated chicken to the wok and stir-fry until fully cooked and lightly browned, about 5 minutes.
Toss in the onion and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Pour the prepared stir-fry sauce into the wok and mix well to coat the chicken and vegetables evenly.
Add the Thai basil leaves and stir-fry for another 1-2 minutes until the leaves are wilted and everything is well combined.
Serve hot with steamed jasmine rice or your preferred side.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4937 mg | 215% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 15.8 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2506 mg | 53% | |
*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.
