Thai Style Stir Fried Chicken
Elevate your weeknight dinners with this irresistible Thai Style Stir-Fried Chicken recipe, a quick and flavorful dish that's ready in just 30 minutes! Tender strips of chicken breast are stir-fried to perfection with crisp bell peppers, aromatic garlic, and a spicy kick of red chili. The dish is brought to life with an umami-rich sauce made from soy sauce, oyster sauce, fish sauce, and a touch of brown sugar, creating the perfect balance of salty, savory, and sweet. Fresh Thai basil adds an authentic herbal aroma, while a squeeze of lime provides a zesty finish. Served over fluffy jasmine rice, this vibrant and wholesome meal is a true celebration of Thai street food flavors that's easy to make at home. Perfect for spice lovers and anyone craving a taste of Southeast Asia!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 4 cloves Garlic
- 2 units Red chili
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 medium Onion
- 1 medium Red bell pepper
- 1 cup Thai basil leaves
- 1 unit Lime
- 2 cups Jasmine rice
Instructions
Slice the chicken breast into thin strips and set aside.
Finely mince the garlic and red chili, or adjust the chili quantity to your spice preference.
Dice the onion and red bell pepper into bite-sized pieces.
In a small bowl, prepare the sauce by mixing soy sauce, oyster sauce, fish sauce, dark soy sauce, and brown sugar. Stir until the sugar dissolves. Set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Once the oil is hot, add the minced garlic and red chili. Stir-fry for 30 seconds until fragrant.
Add the chicken strips to the hot wok. Cook for 3-4 minutes, stirring frequently, until the chicken is cooked through and lightly browned.
Add the diced onion and red bell pepper to the wok. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
Pour the prepared sauce into the wok and stir until everything is evenly coated and heated through, about 1-2 minutes.
Turn off the heat and add the Thai basil leaves. Stir until the basil is wilted.
Serve the Thai-style stir-fried chicken immediately over steamed jasmine rice. Garnish with a wedge of lime for a fresh squeeze before eating.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.5 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 688 mg | 53% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3114 mg | 66% | |
*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.
