Description
A quick and flavorful Thai Chicken Stir Fry featuring tender chicken slices and vibrant vegetables tossed in a tangy, spicy sauce. Ready in just 25 minutes, this dish is perfect for a delicious weeknight meal packed with bold Asian-inspired flavors.
Ingredients
Scale
For the Stir Fry:
- 1 lb chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil (or sesame oil)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced (for garnish)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional, but adds great flavor)
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili paste (adjust to your spice preference)
- 1/2 teaspoon sesame oil (optional, for extra flavor)
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, fish sauce (if using), lime juice, honey, rice vinegar, sriracha, and sesame oil. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Brown the Chicken: Add the sliced chicken and season with a pinch of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and browned.
- Set Chicken Aside: Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Sauté Aromatics: Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- Cook Vegetables: Add the sliced bell peppers, julienned carrot, and sliced zucchini. Stir-fry for about 3-4 minutes, until the vegetables are crisp-tender and vibrant in color.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet along with the vegetables.
- Add Sauce: Pour the prepared sauce over the chicken and vegetables, tossing to coat everything evenly.
- Simmer to Meld Flavors: Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve immediately, on its own or over cooked rice or noodles.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- If you prefer less spice, reduce or omit the sriracha.
- Serve over jasmine rice or rice noodles for a complete meal.
- Feel free to add other vegetables such as snap peas or broccoli for variation.
- Use gluten-free soy sauce to make this dish gluten-free.
