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
Scale
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.
