Thai Stir Fry
Savor the bold and aromatic flavors of this authentic Thai Stir Fry, a quick and easy one-pan meal that's sure to impress! Featuring tender slices of chicken thighs, vibrant vegetables like broccoli, carrots, and red bell peppers, and a rich, savory-sweet sauce made from soy sauce, oyster sauce, fish sauce, and brown sugar, this dish strikes the perfect balance of taste and texture. Fragrant garlic and fresh basil leaves add a delightful depth, while a splash of lime juice gives it a bright, zesty finish. Ready in just 30 minutes, this Thai-inspired stir fry is served over fluffy jasmine rice, making it an ideal weeknight dinner for the whole family. Embrace the flavors of Thailand in your own kitchen with this delicious and satisfying recipe!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 4 cloves garlic
- 1 medium onion
- 1 large red bell pepper
- 200 grams broccoli florets
- 2 medium carrots
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 0.5 teaspoon ground black pepper
- 1 tablespoon lime juice
- 10 leaves fresh basil leaves
- 4 cups cooked jasmine rice
Instructions
Thinly slice the chicken thighs into bite-sized pieces and set aside.
Mince the garlic cloves and thinly slice the onion, red bell pepper, and carrots. Chop the broccoli into small florets.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, and ground black pepper. Stir until the sugar dissolves and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the onion, red bell pepper, broccoli, and carrots to the skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the sauce mixture over everything. Toss to coat evenly and cook for another 2-3 minutes to let the flavors meld.
Remove from heat and stir in the lime juice and fresh basil leaves.
Serve hot over cooked jasmine rice. Enjoy your Thai Stir Fry!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 771 mg | 16% | |
*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.
