If you’re looking for a vibrant, flavorful dinner that comes together with minimal fuss and maximum impact, Quick Thai Chicken Stir Fry is your new go-to. This irresistible dish pairs juicy chicken with crisp vegetables and a tangy, aromatic sauce, all tossed together in just about 25 minutes. Each bite bursts with that classic Thai combination of salty, sweet, and savory, brightened by fresh basil and the gentle heat of crushed red pepper flakes. It’s the kind of meal you’ll find yourself craving on busy weeknights—and one you’ll be eager to share with friends and family time after time.
Ingredients You’ll Need
Let’s talk about what makes this dish truly shine: it’s all about a handful of colorful, carefully chosen ingredients that each bring something special to the table. Every element here serves a purpose, providing crunch, aroma, or rich umami flavor, and together they create the perfect Quick Thai Chicken Stir Fry experience.
- Chicken breasts: Thinly sliced boneless, skinless chicken breasts cook quickly and soak up all those delicious flavors.
- Vegetable oil: The best neutral base for stir-frying, letting the other flavors take center stage.
- Garlic: A must for classic Thai dishes—garlic’s aroma kickstarts the whole pan.
- Red bell pepper: Adds sweetness and a burst of color for that visual wow.
- Snap peas: Crisp and green, they balance the softer textures and bring freshness.
- Carrot: Julienned for fast cooking and that satisfying bite.
- Soy sauce: Salty, savory, and essential for the stir fry’s umami base.
- Fish sauce: That funky, irresistible Thai depth—don’t skip it if you want authentic flavor.
- Oyster sauce: Adds a silky consistency and nuanced sweetness.
- Brown sugar: Rounds out the salty and spicy with a subtle caramel note.
- Sesame oil: A drizzle for nutty aroma and richness that ties it all together.
- Crushed red pepper flakes (optional): For a hit of heat that you can dial up or down to taste.
- Fresh Thai basil or regular basil: Aromatic and peppery, fresh basil is non-negotiable for that signature Thai flair.
- Green onions: For a fresh, bright finish right at the end.
- Cooked jasmine rice: The classic base, soaking up every drop of the saucy goodness.
How to Make Quick Thai Chicken Stir Fry
Step 1: Sear the Chicken
Get things started by heating your vegetable oil in a large skillet or wok over medium-high heat. Once it shimmers, toss in the sliced chicken. Stir frequently as the pieces cook—about 5 to 6 minutes—until they’re golden brown on the edges and fully cooked through. Transfer the cooked chicken to a plate and set it aside, so it stays juicy and doesn’t overcook as you prep the veggies.
Step 2: Stir-Fry the Veggies
Without cleaning the pan (those leftover juices are pure flavor!), toss in your minced garlic, red bell pepper, snap peas, and julienned carrots. Stir-fry everything for 3 to 4 minutes, just until the veggies are bright and tender but still holding a little crunch. This is where Quick Thai Chicken Stir Fry gets that gorgeous color and crisp texture.
Step 3: Make the Sauce
In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes. This sauce is the heart of the dish, full of sweet, salty, and umami notes. It’s the flavor that ties everything together, so don’t be shy about mixing it up thoroughly before adding it to the pan.
Step 4: Bring It All Together
Add your chicken back to the skillet, along with the sauce mixture. Stir everything together and cook for another 2 to 3 minutes, letting the sauce bubble and lightly glaze every piece of chicken and veggie. By now, your kitchen should smell absolutely incredible!
Step 5: Finishing Touches
Remove the skillet from heat and gently stir in the fresh Thai basil and green onions. The basil will instantly wilt and infuse the stir fry with its sweet, peppery aroma, while green onions add a pop of color and brightness. Serve right away, ideally piled high on bowls of fluffy jasmine rice.
How to Serve Quick Thai Chicken Stir Fry
Garnishes
Sprinkle your bowls with extra chopped Thai basil, sliced green onions, or even a handful of toasted sesame seeds. Crushed roasted peanuts are also a fabulous addition for some crunch. A wedge of lime on the side adds a zippy finish that brings all the flavors to life in your Quick Thai Chicken Stir Fry.
Side Dishes
This dish is a meal in itself, but if you’re feeling a little extra, try serving it with a simple cucumber salad or a heap of steamed Asian greens. A side of Thai papaya salad adds refreshing crunch, and for those who love dipping, a bowl of sweet chili sauce complements the stir fry perfectly.
Creative Ways to Present
If you’re entertaining, consider serving Quick Thai Chicken Stir Fry in lettuce cups for a fun, hands-on twist, or top a bed of noodles instead of rice for a heartier meal. Dressing it up in individual rice bowls with a lime wedge and a sprinkle of chili flakes lets everyone customize their plate, and it always feels just a bit special!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into airtight containers. Store in the fridge for up to 3 days—the flavors deepen as they sit, making this stir fry just as good the next day. Keep the rice stored separately for best texture.
Freezing
Quick Thai Chicken Stir Fry freezes surprisingly well! Let it cool completely, then pack into freezer-safe bags or containers. Freeze for up to 2 months. The basil might lose its vibrant color, but the flavor will remain just as delicious.
Reheating
To reheat, place the stir fry in a skillet over medium heat, stirring until warmed through. You can also microwave it, though reheating gently on the stove keeps the veggies crisper. If needed, add a splash of water or soy sauce to loosen up the sauce as it warms.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a wonderful alternative—they’re juicier and add a little extra richness to the dish. Just be sure to trim excess fat and slice them thin for even cooking.
What if I can’t find Thai basil?
Regular sweet basil works nicely if Thai basil isn’t available. If you’d like to mimic Thai basil’s slight anise flavor, you can toss in a pinch of fresh mint or a very small amount of tarragon with the basil for a comparable aroma.
Is there a vegetarian way to make Quick Thai Chicken Stir Fry?
Yes! Sub in firm tofu for the chicken and use soy sauce and a splash of hoisin in place of fish and oyster sauces. It’s wonderful with the same veggies and sauce, and still packs loads of flavor.
How spicy is this dish?
It’s really up to you! With just a quarter teaspoon of red pepper flakes, it’s mild with a gentle kick. If you’re heat-averse, skip them entirely, or double up if you love spicy food.
Can I add other vegetables?
Definitely. Quick Thai Chicken Stir Fry is super adaptable—try adding broccoli, baby corn, mushrooms, or bok choy. Just make sure to adjust cooking times so everything stays crisp-tender.
Final Thoughts
This Quick Thai Chicken Stir Fry is honestly one of those magical dishes you’ll turn to again and again. It checks every box: fast, packed with flavor, and a real crowd-pleaser. Give it a try and you might just find yourself making it a weekly tradition!
Print
Quick Thai Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
A flavorful and quick Thai chicken stir fry recipe that combines tender chicken with crisp vegetables in a savory sauce, served over jasmine rice. This dish is bursting with Thai flavors and is perfect for a delicious weeknight dinner.
Ingredients
Chicken Stir Fry:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1 small carrot, julienned
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh Thai basil or regular basil
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
Serving:
- Cooked jasmine rice, for serving
Instructions
- Cook Chicken: Heat vegetable oil in a large skillet, cook chicken until browned. Set aside.
- Stir Fry Vegetables: In the same skillet, stir-fry garlic, bell pepper, snap peas, and carrot until tender.
- Make Sauce: Mix soy sauce, fish sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes in a bowl.
- Combine Ingredients: Return chicken to the skillet, pour in the sauce mixture. Cook until heated through.
- Finish and Serve: Stir in Thai basil and green onions. Serve over jasmine rice.
Notes
- You can use chicken thighs for a juicier alternative.
- For a vegetarian version, substitute tofu for chicken and use soy sauce and hoisin instead of fish and oyster sauces.
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 5g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg
