If you’re hunting for an incredibly tasty, vibrant weeknight dinner that’s ready in no time, let me introduce you to my absolute favorite Quick Thai Chicken Stir Fry. Think juicy strips of chicken, sautéed with crisp-tender veggies and tossed in a mouthwatering, zesty sauce – all served atop fragrant jasmine rice. This dish packs big flavor, gorgeous color, and a real wow factor, all in under half an hour. Whether you’re new to Thai cooking or just craving a fuss-free meal, this recipe delivers every single time.
Ingredients You’ll Need
You won’t believe how a handful of everyday ingredients can transform into such a vibrant, aromatic stir fry! Each component plays a special role: the chicken brings savory satisfaction, the veggies add crunch and color, and the homemade sauce delivers that irresistible Thai zing.
- Chicken breasts: Cut into thin strips for quick, even cooking and juicy bites throughout.
- Vegetable oil: Used in stages to keep everything sizzling and ensure a beautiful sear without sticking.
- Red bell pepper: Adds vibrant color and a mild, natural sweetness that brightens up the dish.
- Yellow bell pepper: Sweet and mellow, this bell pepper creates a rainbow of color and flavor.
- Zucchini: Slices soak up all those delicious sauces and add a tender bite.
- Carrot: Julienned for quick cooking and a pop of natural sweetness with crunch.
- Green onions: Bring a fresh, lightly oniony flavor that balances everything else perfectly.
- Garlic cloves: Minced for that bold, aromatic punch every good stir fry needs.
- Fresh ginger: Grated for zing and depth, giving you that signature Thai warmth.
- Low-sodium soy sauce: The salty base that binds the sauce together without overpowering.
- Oyster sauce: Adds irreplaceable savory richness and that classic Thai stir fry depth.
- Fish sauce: Delivers authentic Thai umami and complexity with just a tablespoon.
- Brown sugar: Balances the salty and tangy flavors with a touch of mellow sweetness.
- Lime juice: Freshens and brightens the entire dish with a zingy citrus note.
- Red pepper flakes (optional): Sprinkle in just enough to kick up the heat to your liking.
- Fresh basil or cilantro: The grand finale! Stir in just before serving for an aromatic finish.
- Jasmine rice: Fluffy and slightly sticky, it’s the perfect bed for soaking up all the saucy goodness.
How to Make Quick Thai Chicken Stir Fry
Step 1: Whisk the Sauce Together
Start by grabbing a small bowl and whisking together your soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, and (if you love heat) a pinch of red pepper flakes. This simple combination creates a perfectly balanced Thai sauce that’s sweet, salty, tangy, and utterly crave-worthy. Having your sauce ready ahead of time ensures your Quick Thai Chicken Stir Fry comes together in a flash.
Step 2: Sear the Chicken
Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add the chicken strips in a single layer. Give them space so they sear, not steam! Let them cook for 4 to 5 minutes, tossing once or twice, until they’re golden brown and just cooked through. Remove the chicken from the pan and set it aside—don’t worry, it’ll finish absorbing flavor soon.
Step 3: Stir Fry the Veggies
Drizzle in the remaining tablespoon of oil, then toss in your red and yellow bell peppers, zucchini, and carrot. Stir fry for another 4 to 5 minutes, just until the veggies are crisp-tender and bursting with color. You want vegetables that hold their shape and a bit of crunch for the best Quick Thai Chicken Stir Fry texture!
Step 4: Add Garlic and Ginger
Push the veggies to the side of your skillet and add the minced garlic and grated ginger to the center. Let them sizzle for about one minute, just until everything is super fragrant. This step is where those amazing Thai aromatics really come alive—take a deep breath and savor the moment.
Step 5: Bring It All Together
Return your cooked chicken to the pan, then pour in the whisked sauce. Give everything a good toss, making sure every bite gets coated in that dreamy, savory glaze. Let it cook for 2 minutes more, just until the sauce thickens slightly and everything is steaming hot.
Step 6: Add Fresh Herbs and Serve
Turn off the heat and stir in your chopped basil or cilantro for a final layer of flavor. Spoon the Quick Thai Chicken Stir Fry over steaming jasmine rice, sprinkle with sliced green onions or extra herbs, and serve right away. Every bite will be bursting with color, texture, and those big, unmistakably Thai flavors.
How to Serve Quick Thai Chicken Stir Fry
Garnishes
To make your Quick Thai Chicken Stir Fry really pop, I love topping it with an extra flurry of fresh basil or cilantro, more green onions, and maybe a wedge of lime for squeezing. Sprinkle on sesame seeds or some thinly sliced fresh Thai chilies if you love a visual (and flavor) boost!
Side Dishes
This stir fry is absolutely delicious over a mound of fluffy jasmine rice, but you can switch things up with brown rice or rice noodles too. If you’re looking to round out the meal, a side of lightly dressed cucumber salad or Thai spring rolls makes it feel like a takeout feast right at home.
Creative Ways to Present
Why not try serving your Quick Thai Chicken Stir Fry in lettuce cups for a fresh, hand-held twist? Or plate it up over cauliflower rice for a lower-carb option. For parties, you can even serve it in small bowls or Asian-style takeout boxes for that extra wow factor!
Make Ahead and Storage
Storing Leftovers
Leftover Quick Thai Chicken Stir Fry keeps beautifully in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing so the veggies and chicken stay their freshest. It’s just as delicious for lunch the next day!
Freezing
If you’d like to freeze leftovers, portion the completely cooled stir fry (without rice) into freezer-safe containers or bags. It’ll keep for up to 2 months. Veggies may lose a little crunch, but the flavors will still shine. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the Quick Thai Chicken Stir Fry in a skillet over medium heat, adding a splash of water or chicken broth if needed to loosen the sauce. If you’re in a hurry, the microwave works too—just cover and heat in short bursts, stirring in between, until hot all the way through.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even juicier and more flavorful, and they work wonderfully in this quick stir fry. Just slice them thin and cook in the same way as breasts.
What can I substitute for oyster sauce or fish sauce?
If you need a substitute, try using hoisin sauce instead of oyster sauce for a sweeter twist, or a splash of soy sauce mixed with a pinch of sugar to mimic the savory-sweet profile. For fish sauce, use extra soy sauce with a bit of lime juice for that salty-tangy element.
Is this Quick Thai Chicken Stir Fry gluten free?
This dish can easily be made gluten free! Just use tamari or certified gluten-free soy sauce in place of regular soy sauce, and make sure your oyster and fish sauces are gluten free as well.
Can I add more veggies or swap them out?
Definitely. Quick Thai Chicken Stir Fry is a dream for cleaning out your fridge—try adding mushrooms, snap peas, broccoli, or baby corn. Just slice them thin so they cook quickly with the rest.
How spicy is this stir fry?
It’s totally customizable! As written, it’s quite mild with just a smidge of optional red pepper flakes. Add more flakes or even some fresh Thai chilies if you crave extra heat, or leave them out for a family-friendly version.
Final Thoughts
Quick Thai Chicken Stir Fry is one of those recipes that makes home cooking wildly rewarding and just a little bit exciting. Whether it’s for a weeknight pick-me-up or a dinner party centerpiece, this dish wins hearts every single time. Give it a try—I promise, it’ll become a staple in your kitchen, too!
Print
Quick Thai Chicken Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Quick Thai Chicken Stir Fry is a flavorful and vibrant dish that is perfect for a quick and easy weeknight meal. Tender strips of chicken are stir-fried with a colorful array of bell peppers, zucchini, and carrots, then tossed in a savory and slightly sweet Thai-inspired sauce. Served over jasmine rice, this dish is a complete and satisfying meal.
Ingredients
For the Stir Fry:
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 small carrot, julienned
- 3 green onions, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil or cilantro, chopped
- Cooked jasmine rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, and red pepper flakes if using.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4 to 5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
- Stir Fry the Vegetables: Add the remaining tablespoon of oil to the skillet. Add the bell peppers, zucchini, and carrot. Stir fry for 4 to 5 minutes until crisp-tender. Add the garlic and ginger, cooking for 1 minute until fragrant.
- Combine Everything: Return the chicken to the skillet, pour in the sauce, and toss everything together. Cook for 2 minutes until heated through.
- Finish and Serve: Remove from heat, stir in fresh basil or cilantro, and serve hot over jasmine rice.
Notes
- For extra heat, add sliced Thai chilies or more red pepper flakes.
- You can swap chicken for shrimp or tofu.
- This dish comes together quickly, so have all ingredients prepped before starting to cook.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate with rice
- Calories: 350
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
