Thai Style Chicken Stir Fry Recipe

Name: Thai Style Chicken Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chicken breast, sliced thinly; 2 teaspoons fresh ginger, grated; 3 garlic cloves, crushed; 2 -3 tablespoons peanut oil; 4 green onions, sliced thinly; 200 g bean sprouts; 500 g baby bok choy, chopped coarsely; 1 medium red pepper, sliced thinly (about250g); 3 tablespoons lime juice; 100 ml sweet chili sauce; 1 tablespoon fish sauce; 1 1/2 tablespoons sugar; 2 tablespoons soy sauce; 1/2 teaspoon sambal oelek (or more); 2 tablespoons fresh coriander, finely chopped; 1 1/2 tablespoons of fresh mint, finely chopped

Servings: persons

1 kg chicken breast, sliced thinly
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
2 -3 tablespoons peanut oil
4 green onions, sliced thinly
200 g bean sprouts
500 g baby bok choy, chopped coarsely
1 medium red pepper, sliced thinly (about250g)
3 tablespoons lime juice
100 ml sweet chili sauce
1 tablespoon fish sauce
1 1/2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon sambal oelek (or more)
2 tablespoons fresh coriander, finely chopped
1 1/2 tablespoons of fresh mint, finely chopped

1
Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
2
Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
3
Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
4
Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
5
Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
6
To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

885

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 16 ingredients. The key ingredients include: 1 kg chicken breast, sliced thinly, 2 teaspoons fresh ginger, grated, 3 garlic cloves, crushed, 2 -3 tablespoons peanut oil, and more.

Yes, Thai Style 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.

That's it — enjoy your meal!

Thai Style Chicken Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions