Hot Thai Stir Fry

Transform your weeknight dinners with this vibrant and flavor-packed Hot Thai Stir Fry, a quick and easy recipe perfect for spicing up your routine! Bursting with tender chicken, crisp broccoli, sweet red bell pepper, and carrots, this dish is elevated by the bold, aromatic combination of garlic, bird's eye chili, and fresh Thai basil. The luscious homemade stir fry sauce, made with soy sauce, oyster sauce, fish sauce, lime juice, and a hint of brown sugar, ties it all together with a perfect balance of tangy, savory, and slightly sweet flavors. Ready in just 35 minutes, this one-pan wonder is served over fluffy jasmine rice, making it an ideal choice for a wholesome, crowd-pleasing meal. Perfect for fans of authentic Thai cuisine and stir fry enthusiasts alike, this dish is a delicious way to bring restaurant-quality flavors to your own kitchen!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 cups Broccoli florets
• 1 medium Red bell pepper
• 2 medium Carrots
• 1 cup Thai basil leaves
• 4 cloves Garlic cloves
• 2 pieces Bird's eye chili
• 2 tablespoons Vegetable oil
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 1 tablespoon Lime juice
• 1 teaspoon Cornstarch
• 3 tablespoons Water
• 4 servings Cooked jasmine rice

Directions

Step 1

Slice chicken breast into thin strips and set aside.

Step 2

Chop broccoli into bite-sized florets, slice the red bell pepper into thin strips, and julienne the carrots.

Step 3

Mince the garlic and finely chop the bird's eye chilies.

Step 4

In a small bowl, mix soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, cornstarch, and water to make the stir fry sauce.

Step 5

Heat a large wok or skillet over medium-high heat and add vegetable oil.

Step 6

Add the minced garlic and chilies to the hot oil, stirring for 30 seconds until fragrant.

Step 7

Add the sliced chicken to the wok and stir-fry for 3-4 minutes, or until the chicken is cooked through.

Step 8

Toss in the broccoli, red bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 9

Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens.

Step 10

Add Thai basil leaves and stir for an additional 30 seconds until they are slightly wilted.

Step 11

Serve the hot stir fry over a bed of cooked jasmine rice.

Nutrition Facts

Serving size	1389.3 grams (1389.3g)

Amount per serving	% Daily Value*
Calories	1295

Total Fat 45.00g	58%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 19.50g
Cholesterol 430mg	143%
Sodium 5651mg	246%
Total Carbohydrate 70.90g	26%
Dietary Fiber 23.40g	84%
Total Sugars 17.10g
Protein 167.20g	334%

Vitamin D 0IU	0%
Calcium 733mg	56%
Iron 29mg	163%
Potassium 3603mg	77%

*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.

Source of Calories

Fat: 29.8%

Protein: 49.3%

Carbs: 20.9%