Thai Style Chicken Stir Fry
Dive into the vibrant flavors of Southeast Asia with this Thai Style Chicken Stir Fry, a quick and easy recipe that's brimming with bold, aromatic ingredients. Tender strips of chicken breast are seared until golden and tossed with a colorful medley of crisp-tender vegetables, including red bell pepper, green beans, and carrot. This dish is elevated by a savory-sweet sauce made from soy sauce, fish sauce, oyster sauce, and a touch of brown sugar, infused with the warmth of garlic, ginger, and red chili for a spicy kick. Finished with fresh basil leaves and a squeeze of lime juice, this stir fry pairs perfectly with fluffy jasmine rice for a wholesome, flavorful meal. With just 20 minutes of prep and 15 minutes of cooking, this recipe is the ideal choice for a quick and healthy weeknight dinner with a vibrant, Thai-inspired twist.
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Recipe Information
Ingredients
- 450 grams Chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Brown sugar
- 4 cloves Garlic
- 2 whole Red chili
- 1 inch Ginger
- 1 medium Red bell pepper
- 150 grams Green beans
- 1 medium Carrot
- 2 tablespoons Vegetable oil
- 15 grams Basil leaves
- 1 whole Lime
- 4 servings Cooked jasmine rice
Instructions
Slice the chicken breast into thin, bite-sized strips and set aside.
In a small bowl, mix soy sauce, fish sauce, oyster sauce, and brown sugar until the sugar is fully dissolved. Set this sauce aside.
Mince the garlic, finely chop the red chilies, and grate the ginger. Prepare the vegetables by slicing the bell pepper into strips, trimming the green beans, and cutting the carrot into matchsticks.
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Once hot, add the garlic, ginger, and chili to the wok and stir fry for 30 seconds until fragrant.
Add the sliced chicken to the wok and stir fry for 4-5 minutes, or until it is cooked through and lightly golden.
Add the prepared vegetables (bell pepper, green beans, and carrot) to the wok. Stir fry for another 3-4 minutes, ensuring the vegetables remain crisp-tender.
Pour the prepared sauce over the chicken and vegetables, tossing everything to evenly coat. Cook for 1-2 more minutes until the sauce thickens slightly and everything is well combined.
Turn off the heat and stir in fresh basil leaves.
Serve the stir fry immediately over cooked jasmine rice with a wedge of lime on the side for squeezing over the dish.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 5578 mg | 243% | |
| Total Carbohydrate | 276.5 g | 101% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 24.4 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2840 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.
