Thai Spicy Stir Fry Chicken

Ignite your taste buds with the bold and vibrant flavors of Thai Spicy Stir Fry Chicken, a quick and satisfying dish that brings the essence of authentic Thai cuisine straight to your table. Tender strips of marinated chicken are wok-tossed with aromatic garlic, fiery red chilies, and crisp vegetables like red bell peppers and onions, creating a medley of textures and flavors. A rich, savory sauce made with soy sauce, oyster sauce, fish sauce, and a touch of brown sugar perfectly balances heat and sweetness, while fresh Thai basil leaves add a fragrant and herbal finish. Ready in just 25 minutes, this gluten-free, protein-packed recipe is perfect for busy weeknights or when you're craving a restaurant-quality meal at home. Serve it over steamed jasmine rice for a dinner that's both satisfying and bursting with authentic Thai flair.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 4 cloves garlic cloves
• 3 units red chilies
• 1 unit onion
• 1 unit red bell pepper
• 50 grams Thai basil leaves
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 2 tablespoons water

Directions

Step 1

Slice the chicken breast into thin strips and marinate with 1 tablespoon of soy sauce and cornstarch. Let it sit for 10 minutes.

Step 2

Mince the garlic cloves and slice the red chilies thinly. Cut the onion and red bell pepper into bite-sized pieces.

Step 3

In a small bowl, mix the remaining soy sauce, oyster sauce, fish sauce, brown sugar, and water to create the stir-fry sauce.

Step 4

Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.

Step 5

Add the minced garlic and sliced chilies to the hot oil. Stir-fry until fragrant, about 30 seconds.

Step 6

Add the marinated chicken to the wok and stir-fry until fully cooked and lightly browned, about 5 minutes.

Step 7

Toss in the onion and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 8

Pour the prepared stir-fry sauce into the wok and mix well to coat the chicken and vegetables evenly.

Step 9

Add the Thai basil leaves and stir-fry for another 1-2 minutes until the leaves are wilted and everything is well combined.

Step 10

Serve hot with steamed jasmine rice or your preferred side.

Nutrition Facts

Serving size	994.6 grams (994.6g)

Amount per serving	% Daily Value*
Calories	1178

Total Fat 44.90g	58%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 19.30g
Cholesterol 430mg	143%
Sodium 4937mg	215%
Total Carbohydrate 48.70g	18%
Dietary Fiber 8.40g	30%
Total Sugars 15.80g
Protein 151.00g	302%

Vitamin D 0IU	0%
Calcium 261mg	20%
Iron 9mg	51%
Potassium 2506mg	53%

*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: 33.6%

Protein: 50.2%

Carbs: 16.2%