Bangkok Stir Fry Recipe

Name: Bangkok Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 teaspoon lemon zest; 1 large onion, halved and sliced; 3 garlic cloves, minced; 8 ounces pineapple chunks; 1 small cucumber, cut into strips; 2 jalapeno peppers, seeded and chopped; 12 ounces chicken, cubed; 2 cups brown rice; cooking spray

Servings: persons

2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon lemon zest
1 large onion, halved and sliced
3 garlic cloves, minced
8 ounces pineapple chunks
1 small cucumber, cut into strips
2 jalapeno peppers, seeded and chopped
12 ounces chicken, cubed
2 cups brown rice
cooking spray

1
Mix together fish sauce, lime juice & lemon zest.
2
Use cooking spray in wok or frying pan and stir fry garlic and onion for 2 minutes.
3
Add cumcumber, pineapple & jalapeno and stir fry for another 2 minutes.
4
Remove from wok or frying pan.
5
Add more cooking spray and stir fry chicken until cooked completely.
6
Return vegetable mixture to wok and add sauce.
7
Cook till heated through.
8
Serve over brown rice.
9
Add sesame seeds for more flavor.

643

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 teaspoon lemon zest, 1 large onion, halved and sliced, and more.

Yes, Bangkok Stir Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangkok Stir Fry

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