If you’re craving a vibrant, mouthwatering dinner that comes together in a flash, this Quick Thai Chicken Stir Fry Recipe is the answer. Combining tender chicken with crisp vegetables and a savory-sweet sauce bursting with garlic, lime, and just the right kick of spice, this dish transforms your weeknight dinner routine. In under 30 minutes, you can enjoy a colorful, fragrant meal that feels like a little escape to Thailand without leaving your kitchen.
Ingredients You’ll Need
Keeping things simple is the key here, but every ingredient plays an essential role in creating the flavorful, textured, and colorful charm of this stir fry. From savory sauces to crunchy vegetables, let’s make sure you have all the essentials on hand.
- 1 lb boneless, skinless chicken breast or thighs: Thinly sliced for quick, even cooking and tender bites.
- 1 tablespoon vegetable oil: Choose a neutral oil that can withstand high heat for stir frying.
- 3 cloves garlic, minced: Garlic infuses the dish with lovely aromatics and depth.
- 1 red bell pepper, sliced: Adds vibrant color and a satisfying crunch.
- 1 cup snap peas or broccoli florets: Fresh veggies that bring a sweet, crisp texture.
- 1 carrot, julienned: Sweet and crunchy, it complements the savory flavors beautifully.
- 2 green onions, chopped: A fresh finish with a mild onion flavor.
- 1/4 cup chopped fresh basil or cilantro (optional): For a burst of fragrant herbal brightness.
- 3 tablespoons soy sauce: The salty backbone of the sauce.
- 1 tablespoon fish sauce: Adds authentic umami and depth.
- 1 tablespoon oyster sauce: Brings a silky, sweet-savory richness.
- 1 tablespoon brown sugar: Balances the salty and tangy notes with a touch of caramel sweetness.
- 1 tablespoon lime juice: Brightens the entire dish with fresh acidity.
- 1/2 teaspoon chili flakes or sriracha (adjust to taste): Provides that gentle heat to wake up your palate.
- 1 teaspoon cornstarch mixed with 1 tablespoon water: This slurry thickens the sauce to just the right consistency.
How to Make Quick Thai Chicken Stir Fry Recipe
Step 1: Whisk Together the Sauce
Start by combining the soy sauce, fish sauce, oyster sauce, brown sugar, lime juice, chili flakes, and cornstarch slurry in a small bowl. This mix is where all the bold Thai flavors come alive, providing a perfect balance of salty, sweet, tangy, and spicy that will coat every ingredient beautifully.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 4 to 5 minutes until it is just lightly browned and cooked through. This quick sear locks in the juices and gives your protein a fantastic texture. Move the chicken to one side of the pan to make space for the veggies.
Step 3: Sauté the Garlic and Vegetables
Add the minced garlic to the empty side of the pan and sauté it for about 30 seconds—you want it to be fragrant without burning. Toss in the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry everything together for 3 to 4 minutes until the vegetables become just tender but still have a nice crunch, adding vibrant texture and freshness to your dish.
Step 4: Combine Sauce and Finish Cooking
Pour the prepared sauce over the chicken and vegetables. Toss everything together in the pan, stirring continuously for 1 to 2 minutes until the sauce thickens and clings to every piece. This step ensures that delicious flavor saturates every bite, making it irresistible.
Step 5: Add Fresh Finishes and Serve
Remove the pan from heat and stir in the chopped green onions and herbs like basil or cilantro if you’re using them. These final touches bring brightness and an herbaceous note to your Quick Thai Chicken Stir Fry Recipe, rounding out the flavors and textures perfectly.
How to Serve Quick Thai Chicken Stir Fry Recipe
Garnishes
Sprinkle chopped peanuts or cashews over the top for a delightful crunch and a nutty contrast. A wedge of lime on the side is great for anyone who wants to add a bit of extra citrus zing just before digging in.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or your favorite noodles to soak up that luscious sauce. For a lighter twist, serve alongside a crisp green salad or simple cucumber slices tossed in rice vinegar and a touch of sugar.
Creative Ways to Present
For a fun twist, try serving your stir fry in crisp lettuce cups, adding a cool, refreshing texture. Alternatively, serve it over cauliflower rice for a low-carb, colorful presentation that looks as fantastic as it tastes. A sprinkle of toasted sesame seeds finishes the dish with a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Quick Thai Chicken Stir Fry Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days, making it a fantastic option for quick lunches or next-day dinners.
Freezing
While this dish is best enjoyed fresh to maintain the crispness of the vegetables, you can freeze leftovers if needed. Place cooled stir fry in a freezer-safe container or bag, and freeze for up to 2 months. Note that some vegetables may soften after thawing.
Reheating
To reheat, gently warm the stir fry in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving whenever possible to keep the veggies crunchy and the chicken tender.
FAQs
Can I use chicken thighs instead of breasts in this Quick Thai Chicken Stir Fry Recipe?
Absolutely! Chicken thighs offer juicier, more flavorful meat, and thinly sliced thighs cook just as quickly as breasts. Both options work wonderfully in this recipe.
What can I substitute for fish sauce if I don’t have any?
If you’re avoiding fish sauce, soy sauce alone can work, though you might add a pinch of salt for extra savoriness. Alternatively, tamari or a dash of Worcestershire sauce can add depth, but keep the quantities small to avoid overpowering the dish.
Can I make this recipe vegetarian?
Yes! Swap the chicken for tofu, tempeh, or even firm mushrooms. For the sauce, use vegetarian oyster sauce or mushroom-based substitutes. The vegetables and sauce will still shine with those Thai-inspired flavors.
How spicy is the dish, and can I adjust the heat?
The included chili flakes or sriracha add a moderate kick, but you can adjust the amount to suit your heat preference. Omit the chili for a milder dish or double it if you love some serious spice.
What vegetables work best in this stir fry?
The recipe is flexible—snap peas, broccoli florets, bell peppers, and carrots are fantastic, but zucchini, baby corn, mushrooms, or green beans can all be delicious additions or substitutes depending on what you have on hand.
Final Thoughts
I truly hope you give this Quick Thai Chicken Stir Fry Recipe a try on your next busy evening because it delivers so much flavor with minimal fuss. It’s a fantastic way to bring a touch of Thailand to your table quickly, and I promise it’ll become a weeknight favorite. Let those bold flavors and crisp textures brighten your meal times!
Print
Quick Thai Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Low Fat
Description
Quick Thai Chicken Stir Fry is a fast, flavorful weeknight meal made with tender chicken, crisp vegetables, and a bold, savory-sweet sauce. Packed with Thai-inspired ingredients like garlic, soy, lime, and a touch of heat, this dish comes together in under 30 minutes—perfect for busy evenings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 1 carrot, julienned
- 2 green onions, chopped
- 1/4 cup chopped fresh basil or cilantro (optional)
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes or sriracha (adjust to taste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, lime juice, chili flakes, and cornstarch slurry. Set aside to let the flavors meld.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 4–5 minutes until it is lightly browned and cooked through.
- Sauté Garlic: Push the cooked chicken to one side of the skillet. Add the minced garlic to the empty side and cook for about 30 seconds until fragrant, stirring frequently to avoid burning.
- Cook Vegetables: Add the sliced red bell pepper, snap peas (or broccoli florets), and julienned carrot to the skillet. Stir-fry everything together for 3–4 minutes until the vegetables are just tender but still crisp.
- Add the Sauce: Pour the prepared sauce over the chicken and vegetables in the skillet. Toss everything together and cook for an additional 1–2 minutes until the sauce thickens and evenly coats the ingredients.
- Finish and Serve: Remove the skillet from heat. Stir in the chopped green onions and fresh herbs like basil or cilantro if using. Serve the stir fry hot over rice or noodles.
Notes
- You can use any quick-cooking vegetables such as zucchini, mushrooms, or baby corn as alternatives.
- For extra crunch and flavor, sprinkle chopped peanuts or cashews on top before serving.
