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
Scale
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