Thai Chicken Stir Fry
A quick and flavorful Thai-inspired stir fry with tender chicken, fresh herbs, and aromatic spices, served over steamed jasmine rice.
- Prep
- 10 min
- Cook
- 10 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Thai
Ingredients
- 1.5lbsBoneless, Skinless Chicken Breasts, cut into 1-inch cubes
- 2tbspVegetable Oil
- 3clovesGarlic, minced
- 1tbspFresh Ginger, grated
- 1Red Bell Pepper, sliced into thin strips
- 1smallOnion, thinly sliced
- 1/2cupThai Basil Leaves, roughly chopped
- 2tbspLime Juice
- 2tbspFish Sauce
- 1tbspBrown Sugar
- 1/2tspRed Pepper Flakes
- 2cupsJasmine Rice, cooked according to package instructions
Step-by-Step
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
2mmedium-high heat - 2
Add the cubed chicken to the hot oil and cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 5-7 minutes.
7mmedium-high heat - 3
Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly, until fragrant.
1mmedium-high heat - 4
Add the sliced red bell pepper and onion to the skillet and continue to cook for 2-3 minutes, or until the vegetables are tender-crisp.
3mmedium-high heat - 5
In a small bowl, whisk together the lime juice, fish sauce, brown sugar, and red pepper flakes. Pour the sauce into the skillet and toss to coat the chicken and vegetables.
2m - 6
Remove the skillet from the heat and stir in the chopped Thai basil leaves.
1m - 7
Serve the Thai chicken stir fry immediately over steamed jasmine rice.
1m