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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breast into thin, bite-sized strips and set aside.

Step 2

In a small bowl, mix soy sauce, fish sauce, oyster sauce, and brown sugar until the sugar is fully dissolved. Set this sauce aside.

Step 3

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.

Step 4

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

Step 5

Once hot, add the garlic, ginger, and chili to the wok and stir fry for 30 seconds until fragrant.

Step 6

Add the sliced chicken to the wok and stir fry for 4-5 minutes, or until it is cooked through and lightly golden.

Step 7

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.

Step 8

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.

Step 9

Turn off the heat and stir in fresh basil leaves.

Step 10

Serve the stir fry immediately over cooked jasmine rice with a wedge of lime on the side for squeezing over the dish.

Nutrition Facts

Serving size	1829 grams (1829.0g)

Amount per serving	% Daily Value*
Calories	2139

Total Fat 45.80g	59%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 19.30g
Cholesterol 387mg	129%
Sodium 5578mg	243%
Total Carbohydrate 276.50g	101%
Dietary Fiber 15.40g	55%
Total Sugars 24.40g
Protein 159.50g	319%

Vitamin D 0IU	0%
Calcium 334mg	26%
Iron 8mg	44%
Potassium 2840mg	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.

Source of Calories

Fat: 19.1%

Protein: 29.6%

Carbs: 51.3%