Thai Chicken Stir-Fry Recipe

Name: Thai Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz dried rice stick noodles; 2 lbs boneless skinless chicken thighs, thinly sliced; 1/4 cup plus 2 tbsp sweet chili sauce; 2 tbsp peanut oil; 10 oz green beans, halved; 2 cloves garlic, crushed; 2 tsp grated fresh ginger; 2 None small fresh red chili peppers, thinly sliced; 2 tbsp fish sauce; 1/4 cup lime juice; 2 tbsp green onions, chopped; 1 1/2 cups bean sprouts; 1/4 cup firmly packed fresh cilantro leaves; 1/4 cup firmly packed fresh coriander leaves; 15 g Lime wedges, for serving

Servings: persons

8 oz dried rice stick noodles
2 lbs boneless skinless chicken thighs, thinly sliced
1/4 cup plus 2 tbsp sweet chili sauce
2 tbsp peanut oil
10 oz green beans, halved
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 None small fresh red chili peppers, thinly sliced
2 tbsp fish sauce
1/4 cup lime juice
2 tbsp green onions, chopped
1 1/2 cups bean sprouts
1/4 cup firmly packed fresh cilantro leaves
1/4 cup firmly packed fresh coriander leaves
15 g Lime wedges, for serving

1
Place the noodles in a large heatproof bowl and cover with boiling water. Let stand for 5 mins, then drain.
2
Meanwhile, combine the chicken and 1/4 cup of the sweet chili sauce in a large bowl. Heat oil in a wok on high heat. Cook the chicken, in batches, until browned and cooked through. Remove from wok.
3
Add the green beans, garlic, ginger and half of the chili peppers to the wok; stir-fry until just tender.
4
Return the chicken to the wok with the noodles, fish sauce, lime juice, remaining 2 tbsp sweet chili sauce, onions, bean sprouts and herbs; stir-fry until heated through.
5
Divide the stir-fry among serving bowls/p with remaining chilli and serve with lime wedges, if desired.

708

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 8 oz dried rice stick noodles, 2 lbs boneless skinless chicken thighs, thinly sliced, 1/4 cup plus 2 tbsp sweet chili sauce, 2 tbsp peanut oil, and more.

Yes, Thai Chicken 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.

Thai Chicken Stir-Fry

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