If you’re looking for a weeknight dinner that packs a punch of flavor and color, Thai Chicken Stir Fry is your new go-to recipe. This dish brings together tender slices of chicken, crisp-tender vegetables, and a savory-sweet sauce that gets just the right zing from fresh garlic, ginger, and a hint of chili. Every bite is a delicious balance of salty, sweet, and spicy, all tied together with a hot bowl of jasmine rice. Whether you’re a stir fry enthusiast or just craving something quick and vibrant, Thai Chicken Stir Fry will make you feel like a pro in your own kitchen.
Ingredients You’ll Need
One of the best things about this recipe is the way simple, everyday ingredients combine to create bold, authentic flavor. Each element plays a role, from the chicken’s juicy bite to the aroma of fresh herbs at the end. Here’s what you’ll need and why it matters:
- Chicken breast or thighs: Thinly sliced for quick cooking and juicy texture; thighs are extra flavorful, but breast works beautifully for a leaner dish.
- Vegetable oil: Gives the chicken and veggies a gorgeous sear without overpowering the other flavors.
- Mixed vegetables: Think bell peppers, carrots, broccoli, or snap peas—each adds color, crunch, and nutrients.
- Garlic: Three cloves minced, because garlic is the backbone of great stir fries and brings irresistible aroma.
- Fresh ginger: Grated for a spicy, citrusy lift that wakes up the whole dish.
- Soy sauce: Adds salty, umami depth and creates the base of the stir fry sauce.
- Fish sauce: A little goes a long way, lending that signature Thai savory note.
- Oyster sauce: Rounds out the flavors with a sweet, briny richness that clings to every bite.
- Brown sugar: Balances the saltiness of the sauces and enhances caramelization.
- Sesame oil: Just a touch for nutty aroma and authentic taste.
- Red pepper flakes or Thai chili: Optional, but perfect if you like a little heat—adjust to your preference.
- Green onions: Sliced for a pop of freshness and color at the end.
- Fresh basil or cilantro: Scatter on top for a burst of herbal fragrance and Thai authenticity.
- Cooked jasmine rice: The classic base that soaks up all that delicious sauce.
How to Make Thai Chicken Stir Fry
Step 1: Mix the Stir Fry Sauce
Start by grabbing a small bowl and combining the soy sauce, fish sauce, oyster sauce, brown sugar, and sesame oil. This magical mixture is what gives Thai Chicken Stir Fry its irresistible savory-sweet character. Stir everything together until the sugar dissolves, then set the sauce aside—you’ll need it ready to go for the final toss.
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add your thinly sliced chicken in a single layer. Let it cook undisturbed for a couple of minutes to get some golden color, then stir-fry for 4 to 5 minutes until the chicken is browned and just cooked through. This step ensures juicy, flavorful bites in every forkful.
Step 3: Build the Aromatic Base
Push the cooked chicken to one side of the pan, making space for the aromatics. Add the minced garlic, grated ginger, and chili (if you’re using it) to the empty side. Stir them around for about 30 seconds, just until fragrant. This infuses the oil and chicken with serious flavor and makes your kitchen smell incredible.
Step 4: Toss in the Vegetables
Now it’s time for the vegetables! Add your mix of bell peppers, carrots, broccoli, or snap peas to the pan. Stir-fry everything together for 3 to 4 minutes, just until the veggies are crisp-tender and vibrant. You want them to keep their color and a little crunch, so resist the urge to overcook.
Step 5: Sauce and Finish
Pour your prepared sauce over the chicken and vegetables, tossing everything to coat evenly. Let it cook for another 1 to 2 minutes, just until the sauce thickens slightly and clings to every piece. Remove the pan from the heat, then scatter sliced green onions and torn fresh basil or cilantro on top. Serve your Thai Chicken Stir Fry hot, right over a bed of fluffy jasmine rice.
How to Serve Thai Chicken Stir Fry
Garnishes
Add a flourish of sliced green onions and a generous handful of fresh basil or cilantro right before serving. These fresh herbs bring a burst of color and lift the flavors, making every bite of Thai Chicken Stir Fry taste restaurant-worthy. If you like a little crunch, toss on some chopped peanuts or toasted sesame seeds.
Side Dishes
Thai Chicken Stir Fry pairs effortlessly with steamed jasmine rice, which soaks up that incredible sauce. If you want to round out the meal, try adding a simple cucumber salad, a bowl of Thai soup, or some crispy spring rolls. The mild flavors of these sides balance the boldness of the stir fry perfectly.
Creative Ways to Present
For a fun twist, serve Thai Chicken Stir Fry in lettuce cups for a hands-on, low-carb option. Or pile it onto a platter and top with a rainbow of herbs and crunchy sprouts for a dinner party centerpiece. You can even spoon it into individual bowls over brown rice or noodles for a cozy, personalized touch.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Chicken Stir Fry keeps well for up to three days in an airtight container in the refrigerator. Let it cool completely before storing to preserve the texture of the veggies and the freshness of the herbs. It’s just as delicious the next day for a speedy lunch or effortless dinner.
Freezing
You can freeze Thai Chicken Stir Fry for up to two months, although the vegetables may soften a bit when reheated. For best results, freeze the stir fry without rice and fresh herbs, and add those just before serving for the brightest flavor and texture.
Reheating
To reheat, simply warm your Thai Chicken Stir Fry in a skillet over medium heat until hot, adding a splash of water or broth if needed to loosen the sauce. You can also microwave it in 30-second bursts, stirring between intervals, until heated through. Top with fresh herbs again to revive that just-cooked aroma.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Thai Chicken Stir Fry is super versatile—try swapping the chicken for shrimp, tofu, or even thinly sliced beef. Just adjust the cooking time to suit your protein and enjoy a new twist every time.
How spicy is this Thai Chicken Stir Fry?
The heat level is entirely up to you. If you love spice, use a whole sliced Thai chili or extra red pepper flakes. For a milder dish, simply leave them out or use just a pinch for gentle warmth.
What vegetables work best for this stir fry?
Bell peppers, carrots, broccoli, and snap peas are all excellent choices, but you can use whatever you have on hand. The key is to keep the veggies cut to similar sizes for even cooking and bright color.
Is there a gluten-free version of this Thai Chicken Stir Fry?
Yes! Swap in gluten-free tamari for soy sauce and make sure your oyster and fish sauces are certified gluten-free. With those tweaks, the dish is just as tasty.
Can I prep any ingredients ahead of time?
Definitely. Slice the chicken and veggies and mix the sauce up to a day in advance. When you’re ready to cook, everything comes together in under 15 minutes for the fastest, freshest Thai Chicken Stir Fry.
Final Thoughts
If you’re craving bold flavors and a quick, satisfying meal, you simply have to try this Thai Chicken Stir Fry. It’s fun to make, endlessly adaptable, and guaranteed to impress anyone at your table. Gather your ingredients and give it a go—you’ll be hooked on its vibrant, homemade taste!
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Thai Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
A vibrant and flavorful Thai Chicken Stir Fry featuring tender chicken breast or thighs, crisp mixed vegetables, and a savory sauce made from soy, fish, and oyster sauces with a hint of sweetness and spice. This quick and easy dinner is perfect for a healthy weeknight meal served over fragrant jasmine rice.
Ingredients
Protein
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
Vegetables & Aromatics
- 2 cups mixed vegetables (such as bell peppers, carrots, broccoli, or snap peas)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes or 1 sliced Thai chili (optional)
- 2 green onions, sliced
- Fresh basil or cilantro, for garnish
Sauces & Oils
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
Serving
- Cooked jasmine rice
Instructions
- Prepare the sauce: In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, brown sugar, and sesame oil. Set this flavorful sauce aside to be added later.
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook it for 4–5 minutes until it is nicely browned and cooked through, stirring occasionally to ensure even cooking.
- Add aromatics and spice: Push the chicken to one side of the pan. Add the minced garlic, grated ginger, and red pepper flakes or sliced Thai chili if using. Stir them around for about 30 seconds until fragrant, releasing their aromatic flavors.
- Stir-fry vegetables: Add the mixed vegetables to the pan and stir-fry for 3–4 minutes. Ensure the vegetables are just tender but still crisp to maintain their vibrant texture and color.
- Add the sauce and finish cooking: Pour the prepared sauce over the chicken and vegetables. Toss everything well to coat evenly and cook for another 1–2 minutes until the sauce thickens slightly, melding all the flavors together.
- Garnish and serve: Remove the pan from heat. Sprinkle sliced green onions and fresh basil or cilantro on top for a fresh burst of flavor. Serve the Thai chicken stir fry hot over cooked jasmine rice for a complete meal.
Notes
- Adjust the heat level by adding more or less chili according to your preference.
- Swap chicken for shrimp, tofu, or beef to vary the protein source.
- For a lower-sodium version, use reduced-sodium soy sauce and omit the fish sauce.
- Use fresh herbs like basil or cilantro for garnish to enhance aroma and presentation.
Nutrition
- Serving Size: 1 plate with rice
- Calories: 350
- Sugar: 7g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
