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
Scale
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