Name: Thai Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken breast, thinly sliced; 2 tbsp vegetable oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small carrot, julienned; 1 small zucchini, sliced; 3 green onions, chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/4 cup low-sodium soy sauce; 2 tbsp fish sauce; 2 tbsp oyster sauce; 1 tbsp brown sugar; 1 tsp chili flakes (optional for heat); juice of 1 lime; 1/4 cup fresh basil leaves; cooked jasmine rice for serving

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A quick sizzle in the wok brings this colorful Thai Chicken Stir Fry to life, making dinner both wildly flavorful and refreshingly simple. Each bite is a burst of savory, tangy, and aromatic notes, with juicy chicken mingling among vibrant veggies and basil. Perfect for busy weeknights yet impressive enough for friends, this dish proves you don’t need hours in the kitchen or pantry full of exotic ingredients to enjoy true Thai comfort food at home. I love serving up big, steaming bowls and watching everyone dig in!

Thai Chicken Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

With a handful of everyday ingredients and some classic Thai pantry staples, you’re set! Every component in this Thai Chicken Stir Fry brings something special—bright colors, bold flavors, and irresistible crunch—so don’t skip what you can find.

Chicken breast: Thinly sliced, this stays juicy and soaks up all the wonderful flavors in the stir fry.
Vegetable oil: The neutral oil lets all the fresh ingredients shine while giving them that signature stir-fry gloss.
Red bell pepper: Adds a beautiful pop of color and natural sweetness that balances the savory sauce.
Yellow bell pepper: Sweet and mildly fruity, these brighten the dish both visually and in flavor.
Carrot: Julienned strips add a lovely crunch and a touch of earthy sweetness.
Zucchini: Tender and mild, zucchini soaks up the sauces and contrasts nicely with crispier veggies.
Green onions: These give the stir fry a gentle bite and a peppery freshness throughout.
Garlic: Minced garlic perfumes the whole dish; don’t shy away!
Fresh ginger: Grated ginger adds warming aromatics and a subtle zing.
Low-sodium soy sauce: Key for umami richness without making the dish too salty.
Fish sauce: This classic Thai ingredient provides a deep salty-sweet flavor that’s incredibly satisfying.
Oyster sauce: For glossy, savory depth and a touch of sweetness.
Brown sugar: Rounds everything out with a whisper of molasses-like sweetness.
Chili flakes (optional): Crank up the heat if you like a little spicy kick!
Lime juice: A squeeze at the end brightens the stir fry with vibrant freshness.
Fresh basil leaves: The herby finish that brings everything together—basil is a must!
Jasmine rice (for serving): Fluffy and fragrant, it’s the perfect base for soaking up all that amazing sauce.

How to Make Thai Chicken Stir Fry

Step 1: Sear the Chicken

Start by heating a tablespoon of vegetable oil in your biggest skillet or wok on medium-high. Toss in those thinly sliced chicken breasts and stir-fry for about 4 to 5 minutes. The goal here: the chicken should be cooked through and lightly golden. Once done, scoop them out and set aside. This step keeps the chicken juicy and ensures you get those crave-worthy caramelized edges.

Step 2: Stir-Fry the Veggies

Add the rest of your oil to the now-empty wok. In go your red and yellow bell peppers, julienned carrots, zucchini, and green onions. Give everything a good toss and stir-fry for 3 to 4 minutes, just until the veggies are tender but still crisp. This keeps their colors vibrant and their crunch unforgettable!

Step 3: Add Aromatics

Here’s where the kitchen really starts to smell amazing: stir in the minced garlic and grated ginger. Cook for just 30 seconds, stirring constantly, until they release their fragrance. You want aromatic magic, not burnt garlic!

Step 4: Return Chicken & Make Sauce

Slide that cooked chicken back into the wok with the veggies. In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, and those fiery chili flakes if you’re using them. Pour this savory-sweet sauce over everything in the pan, tossing to coat. Keep everything moving for 2 to 3 minutes until the chicken and veggies are glossy and perfectly sauced.

Step 5: Finish with Lime & Basil

Take the wok off the heat and squeeze over the juice of a fresh lime for a burst of brightness. Scatter in the basil leaves and give one final gentle toss. That fragrant Thai Chicken Stir Fry is officially ready to devour. Serve hot over fluffy jasmine rice!

How to Serve Thai Chicken Stir Fry

Garnishes

For a classic finish, top with extra fresh basil, a few more green onions, and maybe a sprinkle of chili flakes or toasted sesame seeds. A handful of roasted peanuts or cashews adds a crunchy twist and even more depth if you love texture.

Side Dishes

Pair your Thai Chicken Stir Fry with steaming jasmine rice or coconut rice for soaking up all that savory sauce. Thai cucumber salad, fresh spring rolls, or a simple bowl of miso soup all make lively sides that balance the rich flavors of the stir fry.

Creative Ways to Present

Transform leftovers into lettuce wraps for a light, hand-held meal, or stuff the stir fry into a crusty baguette for a Thai-inspired sandwich. For parties, serve mini portions in small bowls as a colorful appetizer—everyone will want seconds!

Make Ahead and Storage

Storing Leftovers

To keep your Thai Chicken Stir Fry at its best, transfer cooled leftovers into an airtight container and pop it in the fridge. It’ll stay fresh and delicious for up to three days, making it a lifesaver for quick lunches or easy dinners.

Freezing

While the texture of the veggies may soften after thawing, you can absolutely freeze this stir fry. Store in a freezer-safe container for up to two months. Defrost overnight in the fridge before reheating for best results.

Reheating

For the tastiest leftovers, gently reheat Thai Chicken Stir Fry in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Microwaving works too—just cover and reheat gently so the chicken stays tender and the veggies keep some crunch.

FAQs

Can I swap the chicken for another protein?

Absolutely! This Thai Chicken Stir Fry adapts beautifully to shrimp, thinly sliced beef, or tofu. Just adjust the cooking time to suit your protein—seafood and tofu will cook even faster than chicken.

How spicy is this dish?

The stir fry is mild if you skip the chili flakes, but you can amp up the heat by adding more flakes or sliced Thai bird’s eye chilies. Make it as fiery or as gentle as you like!

Do I have to use fresh basil?

Fresh Thai basil is truly the flavor hero here, but if you can’t find it, regular basil or even a little cilantro will still add herbaceous notes. Dried basil won’t offer the same vibrant flavor, so try to go fresh when possible.

What vegetables work best in this Thai Chicken Stir Fry?

Bell peppers, zucchini, carrots, and green onions give you a great mix of textures and colors, but feel free to toss in snow peas, mushrooms, or baby corn—stir fries are super flexible!

Can I prep the ingredients ahead of time?

Yes! Slice the chicken and chop all your veggies up to a day ahead; store them separately in airtight containers in the fridge so you can cook dinner in a snap when you’re ready.

Final Thoughts

Bringing Thai Chicken Stir Fry to your table is like serving up a weeknight win—vibrant, satisfying, and faster than takeout, with flavors everyone will love. If you crave a dish that’s quick, bold, and endlessly customizable, give this recipe a try and watch it become a regular in your kitchen.

Thai Chicken Stir Fry Recipe

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4.8 from 4 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Thai Chicken Stir Fry recipe is a quick and flavorful dish that combines tender chicken with a medley of colorful vegetables in a savory sauce. Perfect for a busy weeknight dinner, this stir fry is easy to make and bursting with Thai-inspired flavors.

Ingredients

Scale

Chicken Stir Fry:

1 lb boneless skinless chicken breast, thinly sliced
2 tbsp vegetable oil

Vegetables:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small carrot, julienned
1 small zucchini, sliced
3 green onions, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated

Sauce:

1/4 cup low-sodium soy sauce
2 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tsp chili flakes (optional for heat)
juice of 1 lime
1/4 cup fresh basil leaves

Serving:

cooked jasmine rice for serving

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Instructions

Cook Chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken slices and stir-fry for 4–5 minutes until cooked through. Remove chicken and set aside.
Stir-Fry Vegetables: Add the remaining oil to the wok. Stir-fry bell peppers, carrot, zucchini, and green onions for 3–4 minutes until tender-crisp. Stir in garlic and ginger and cook for 30 seconds until fragrant.
Combine: Return chicken to the wok. Whisk together soy sauce, fish sauce, oyster sauce, brown sugar, and chili flakes. Pour the sauce over the chicken and vegetables. Cook for 2–3 minutes until heated through.
Finish: Remove from heat, squeeze lime juice over the top, and stir in fresh basil leaves. Serve hot over jasmine rice.