Thai Chicken Stir Fry Recipes

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THAI STYLE CHICKEN STIR FRY



Thai Style Chicken Stir Fry image

A bright and fresh stir fry that comes together in no time! Perfect for any day of the week.

Provided by Andrea Mut

Categories     Dinner

Number Of Ingredients 23

2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp tamarind paste or 2 tbsp fresh lime juice.
1 tbsp brown sugar
¼ cup water
1 tsp cornstarch
4 tbsp oil (coconut, avocado or grapeseed.)
½ large white, (red, or yellow onion. Diced or sliced.)
3 red Thai chilis sliced thin.
10 cloves garlic, (rough chopped.)
4 boneless, skinless chicken thighs or 2 breasts, cut into 1 inch cubes
½ red pepper, diced
½ yellow pepper, diced
4 cups Bok Choy roughly chopped.
½ English cucumber sliced in quarters lengthwise and cut into chunks.
¼ cup fresh basil leaves (sliced.)
½ cup fresh cilantro (chopped, plus more for garnish.)
Fresh lime wedges
Green onion
Roasted cashews or peanuts
Chili pepper flakes
Sriracha sauce
Chili garlic sauce such as Sambal

Steps:

  • Mix together all the ingredients for the sauce and set aside.
  • Heat the pan over high heat. Add oil, onion, chili pepper, and garlic. Stirring continuously.
  • When the garlic is just starting to brown, add chicken. Cook, stirring, for 5 minutes or until it starts to brown.
  • Add peppers, Bok choy, cucumber and all the sauce. Cook, stirring for 2 minutes or until thickened.
  • Remove from heat and add basil and cilantro. Stir to combine.
  • Serve immediately garnished with fresh, cilantro and any of the other garnish options.

SPICY THAI CHICKEN STIR FRY



Spicy Thai Chicken Stir Fry image

The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Stir Fry

Time 15m

Number Of Ingredients 13

2 tsp light soy sauce ((Note 1))
1 tsp dark soy sauce ((Note 1))
2 tsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp cooking oil ((I use peanut or vegetable oil))
3 Thai or birds eye chillis or other small hot red chilli (, finely chopped (Note 2))
4 garlic cloves (, finely chopped)
1 small onion (, halved and sliced (brown, white or yellow))
500 g / 1 lb ground / mince chicken
3 shallot / scallions stems (, chopped into slices)
1 cup coriander/cilantro leaves ((loosely packed))
Steamed jasmine rice

Steps:

  • Mix Sauce ingredients in a small bowl.
  • Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
  • Add onion and cook for 45 seconds.
  • Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
  • Stir through shallots. Then stir through coriander and immediately take off the heat.
  • Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

Nutrition Facts : ServingSize 230 g, Calories 427 kcal, Carbohydrate 6.6 g, Protein 49.6 g, Fat 21.5 g, SaturatedFat 4.8 g, Cholesterol 148 mg, Sodium 791 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 16.7 g

THAI CHICKEN STIR-FRY



Thai Chicken Stir-Fry image

Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.

Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.

THAI CHICKEN STIR-FRY



Thai Chicken Stir-Fry image

Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.

Provided by Tastyeatsathome

Categories     World Cuisine Recipes     Asian

Time 1h9m

Yield 4

Number Of Ingredients 23

2 cups chicken broth
2 tablespoons minced fresh ginger, divided
1 tablespoon coarsely chopped cilantro stems
1 clove garlic, crushed
2 whole star anise pods
1 ½ cups water
½ teaspoon salt
1 cup jasmine rice
1 pound skinless, boneless chicken thighs, thinly sliced
1 teaspoon Thai red curry paste
1 tablespoon peanut oil
3 Thai bird chiles, minced
1 tablespoon minced shallot
1 clove garlic, minced
4 heads baby bok choy, chopped
4 shiitake mushrooms, sliced
1 teaspoon cornstarch
1 tablespoon fish sauce
1 teaspoon soy sauce
½ teaspoon brown sugar
1 lime
½ cup chopped fresh cilantro
6 leaves Thai basil, chopped

Steps:

  • Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
  • Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
  • Mix chicken thighs with curry paste.
  • Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
  • Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
  • Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
  • Serve chicken over rice, garnished with cilantro and Thai basil.

Nutrition Facts : Calories 472 calories, Carbohydrate 55 g, Cholesterol 66.3 mg, Fat 16.6 g, Fiber 6.1 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1502.9 mg, Sugar 7.2 g

THAI STYLE CHICKEN STIR FRY



Thai Style Chicken Stir Fry image

This came out of having some vegetables I wanted to use up before they needed throwing out, so feel free to play around with veg. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.

Provided by The Flying Chef

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 kg chicken breast, sliced thinly
2 teaspoons fresh ginger, grated
3 garlic cloves, crushed
2 -3 tablespoons peanut oil
4 green onions, sliced thinly
200 g bean sprouts
500 g baby bok choy, chopped coarsely
1 medium red pepper, sliced thinly (about250g)
3 tablespoons lime juice
100 ml sweet chili sauce
1 tablespoon fish sauce
1 1/2 tablespoons sugar
2 tablespoons soy sauce
1/2 teaspoon sambal oelek (or more)
2 tablespoons fresh coriander, finely chopped
1 1/2 tablespoons of fresh mint, finely chopped

Steps:

  • Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
  • Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
  • Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
  • Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
  • Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
  • To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

THAI CHICKEN WITH BASIL STIR FRY



Thai Chicken with Basil Stir Fry image

This is delicious and easy to make. Make it as spicy as you like or keep it mild.

Provided by GABRIELLEDC

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 quart water
¾ cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 ½ tablespoons fish sauce
¾ teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
1 ½ cups chopped fresh basil leaves

Steps:

  • Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  • In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  • In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 g

THAI SPICY STIR FRY CHICKEN



Thai Spicy Stir Fry Chicken image

Make this as spicey as you want or as mild. This is one Thai recipe without peanuts it is from the figment of my imagination, tweaked twice. This is the type of recipe you may change ingredients at will , use up left overs etc etc. Have fun with it. I like to serve it over Chow Mein Fried Noodles. Add fresh Jalapeneo peppers too if you like. There are many Hot/sweet Thai Chili sauces but I like UFC brand. If you like your veggies well cooked steam the carrots until tender before adding to the pan.. I like mine crunchie so I use them raw.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb chicken breast, Skinless & Boneless
1/4 cup red pepper, Chopped 1/2-inch dice
1/4 cup green pepper, chopped 1/2-inch dice
12 baby carrots, cut to 1-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup green onion, Chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons red wine vinegar
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
5 tablespoons soy sauce
3 tablespoons chicken stock
5 tablespoons sweet hot chili sauce (more or less it up to you)
cilantro (to garnish)

Steps:

  • Cut the chicken into bite size pieces.
  • Stir Fry the cut chicken until browned (apprx 5 minutes).
  • Add peppers, mushrooms & carrots, stir fry for 5 minutes more over medium high heat.
  • Add green onions cook 1 minute.
  • Mix together remaining ingredients (except Cilantro garnish), pour over chicken simmer 5 minutes .
  • Meanwhile cook your Noodles or rice or whatever you are serving it with.

THAI CHICKEN STIR-FRY FOR TWO



Thai Chicken Stir-Fry for Two image

Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy classic Thai flavors in minutes. Sally Bailey - Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
2-1/2 teaspoons olive oil
2 cups frozen stir-fry vegetable blend, thawed
2 tablespoons unsweetened apple juice
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice.

Nutrition Facts : Calories 382 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.

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From seriouseats.com


THAI PEANUT CHICKEN STIR FRY {ONE PAN!} - FEELGOODFOODIE
2020-10-01 Instructions. In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside. In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat.
From feelgoodfoodie.net


THAI CHICKEN STIR FRY - RECIPEMAGIK
2022-04-02 Add some more sesame oil. Add minced garlic and cook until fragrant. Next add Peanut Butter, Thai Red Curry Paste and Coconut Cream. Stir to combine. De-glaze the skillet with Coconut Milk. Add the chopped Veggies of your choice, along with the cooked Chicken. Toss to combine. Cook for 5-10 minutes.
From recipemagik.com


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