Thai Chicken And Vegetable Stir-Fry Recipe

Name: Thai Chicken And Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz. chicken breast, boneless, skinless, thinly sliced; 1 Tbsp lemon rind, grated; 1/2 inch ginger root, grated; 2 cloves garlic, grated; 2 Tbsp grapeseed oil; 1/2 red bell pepper, seeded, thinly sliced; 1/2 green bell pepper, seeded, thinly sliced; 2 carrots, peeled, slivered; 4 oz. fine green beans; 2 Tbsp oyster sauce; pinch sugar; white pepper, to taste; 1/2 cup salted peanuts, lightly crushed

Servings: persons

10 oz. chicken breast, boneless, skinless, thinly sliced
1 Tbsp lemon rind, grated
1/2 inch ginger root, grated
2 cloves garlic, grated
2 Tbsp grapeseed oil
1/2 red bell pepper, seeded, thinly sliced
1/2 green bell pepper, seeded, thinly sliced
2 carrots, peeled, slivered
4 oz. fine green beans
2 Tbsp oyster sauce
pinch sugar
white pepper, to taste
1/2 cup salted peanuts, lightly crushed

1
Thinly slice green onions, green pepper, red pepper and carrots.
2
Grate lemon peel, garlic and ginger root.
3
Add 1 T. oil to wok and heat on high. Add green pepper, red pepper, carrots and green beans. Stir fry for 5 minutes.
4
Remove vegetables to serving bowl.
5
Add 1 T. oil to wok and heat on high. Add green onions, ginger, garlic and lemon peel. Stir fry for 30 sec.
6
Add chicken strips. Stir fry until chicken is cooked, about 5 min.
7
Return vegetables to wok.
8
Add water sugar, pepper and oyster sauce. Stir and heat for 2-3 min.
9
Transfer to serving bowl. Sprinkle with crushed peanuts. Serve with brown rice.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 10 oz. chicken breast, boneless, skinless, thinly sliced, 1 Tbsp lemon rind, grated, 1/2 inch ginger root, grated, 2 cloves garlic, grated, and more.

Yes, Thai Chicken And Vegetable Stir-Fry falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Thai Chicken And Vegetable Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions