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
Scale
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
