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Thai Chicken Stir-Fry

Thai Chicken Stir-Fry is so quick and easy to make for dinner on a busy week night ! Loaded with vegetables and with the distinct Thai taste this dish is always a winner.

Thai Chicken Stir-Fry is so quick and easy to make for dinner on a busy week night ! Loaded with vegetables and with the distinct Thai taste this dish is always a winner

What’s not to love about stir-fries ? They are quick, easy and loaded with vegetables !

This Thai Chicken Stir-Fry is on the table in 25 minutes. Perfect for a busy week night dinner.

I think after meat/chicken etc loaded salads, stir-fries are our most go-to dinner recipes. Hubby still needs to help me in the kitchen, and when is called out for a job, I never know (or usually don’t!) what time he will be home.

Therefore, quick and easy recipes are the thing in our kitchen !

Thai Chicken Stir-Fry is so quick and easy to make for dinner on a busy week night ! Loaded with vegetables and with the distinct Thai taste this dish is always a winner

My son is also always on the go and as much as he tries, giving a time to be home for dinner is not always the case. Fortunately a stir-fry can stand a while.

Simply a matter of re-heating the dish. The pasta is another story, obviously. But also not a train smash, I stir through a little bit of extra virgin Olive Oil and keep the pasta covered.

A quick re-heat when he gets home and the Stir-Fry is just as delicious as when served immediately after cooking.

Thai Chicken Stir-Fry is so quick and easy to make for dinner on a busy week night ! Loaded with vegetables and with the distinct Thai taste this dish is always a winner

Can you use any vegetables in a stir-fry ?

Absolutely ! The only thing to keep in mind is to choose vegetables which will go well with your sauce. Most do in fact, so you do have a very wide variety to choose from. And that means, no two meals ever need be the same.

Does a stir-fry have to be saucy ?

Yes, and no. This is really a personal preference. You can always double a sauce recipe if you like a saucier stir-fry, or use as per the recipe. My own preference is that all the stir-fry ingredients need to be hugged in the sauce with a little bit left to drizzle over.

Do you have to use a wok ?

No, you don’t.  I prefer a wok, whether it be an electric wok or a stove top wok. However, for years I have used a standard, large and deep-ish, skillet to cook my stir-fries in. (Cast iron is the best !). As long as there is enough space to stir-fry your ingredients comfortably, it will be fine.

Thai Chicken Stir-Fry is so quick and easy to make for dinner on a busy week night ! Loaded with vegetables and with the distinct Thai taste this dish is always a winner #Chicken #EasyDinner #ChickenStirFry #StirFry

If you have never made a stir-fry, you are really missing out ! Start with this easy Thai Chicken Stir-Fry and you will be hooked, and will most definitely start to try out your own vegetable (and meat!) varieties too.

~~ Quick PIN Link ~~

4 Servings/People indicate adult sized servings. The stir-fry is more than enough for up to 6 people – 2 adults and up to 4 younger kids.

A Stir-Fry is also very simple to double or even triple the ingredients. Have friends over during the warmer months ? Try out your barbecue’s wok attachment! Cut out the pasta, and serve the stir-fry with one or two simple salads. Nothing too much, as you want the stir-fry to be the star dish, right ?

You might also like these Stir-Fry recipes :

Thai Chicken Stir-Fry

Yield: 4 People

Thai Chicken Stir-Fry

Thai Chicken Stir-Fry

Thai Chicken Stir-Fry is so quick and easy to make for dinner on a busy week night ! Loaded with vegetables and with the distinct Thai taste this dish is always a winner.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

SAUCE:

  • 2 TB Butter, softened
  • 2 t Fresh Ginger, finely grated
  • 2 t Fresh Garlic, crushed
  • 2 TB Soy Sauce
  • 2 TB Sweet Chili Sauce, ( homemade or store-bought )
  • 2 TB Smooth Peanut Butter
  • 1 TB Lime Juice, freshly squeezed
  • 2/3 cup Coconut Cream

STIR-FRY:

  • 3 TB Peanut Oil, divided, ( or Sesame Oil )
  • 450 g Chicken Fillets, cut into strips ( = 1 pound - boneless, skinless breast )
  • 300 g Stir-Fry Vegetables, julienned ( 10 oz ) see note below

TO SERVE:

  • Sesame Seeds, to sprinkle over ( optional )
  • sprigs Fresh Cilantro, ( optional )

Instructions

SAUCE:

  1. Combine all the Sauce ingredients and whisk until smooth - keep aside

STIR-FRY:

  1. Heat 2 tablespoons Oil in a wok or large skillet over high heat - add the Chicken strips and stir-fry until done and just turning brown - pour over half of the Sauce and cook one more minute - remove from wok / skillet and keep aside
  2. Use the remaining Oil in the wok / skillet and stir-fry the Vegetables 3-4 minutes - add the remaining Sauce and cook another minute
  3. Add back the cooked Chicken and heat through

TO SERVE:

  1. Sprinkle over the Sesame seeds and garnish with fresh Coriander sprigs (optional) - Serve !

Notes

Stir-Fry vegetables I prefer in this recipe :

  • Carrots
  • Zucchini 
  • Purple Cabbage

You can use just about any variety of vegetables which will go well with the Thai Sauce

Nutrition Information

Yield

4

Amount Per Serving Calories 463.9Total Fat 30.6gSaturated Fat 7.6gUnsaturated Fat 23gCholesterol 80.5mgSodium 1063.9mgCarbohydrates 18.3gFiber 4.3gSugar 9.9gProtein 31.7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Serve over noodles or pasta of your choice.

LINDA

Linking up at: WEEKEND POTLUCK – The Country Cook

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