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Thai style chicken stir fry in blue and white bowl with spoon. Garnished with fresh lime and cilantro
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4.25 from 16 votes

Thai Style Chicken Stir Fry

A bright and fresh stir fry that comes together in no time! Perfect for any day of the week.
Prep Time15 minutes
Cook Time10 minutes
Course: Dinner
Cuisine: Thai
Keyword: Chicken, stir fry, Thai
Servings: 4
Calories: 334kcal
Author: Andrea Mut

Equipment

  • Wok or large frying pan

Ingredients

The Sauce

  • 2 tablespoon soy sauce
  • 2 tablespoon fish sauce
  • 1 tablespoon tamarind paste or 2 tablespoon fresh lime juice.
  • 1 tablespoon brown sugar
  • ¼ cup water
  • 1 teaspoon cornstarch

The Stir Fry

  • 2 tablespoon 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.

Optional Garnishes

  • Fresh lime wedges
  • Green onion
  • Roasted cashews or peanuts
  • Chili pepper flakes
  • Sriracha sauce
  • Chili garlic sauce such as Sambal

Instructions

  • 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.

Notes

  1. Store any leftovers in the fridge for up to 4 days. 
  2. Freeze for up to 3 months
  3. Substitute chicken for pork, beef, shrimp or tofu.
  4. Use store-bought Tamarind Paste or check out my post and recipe here: Tamarind Paste
  5. Use other vegetables you have or like such as: broccoli, carrots, celery, zucchini or summer squash, green beans, and mushrooms.
 

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 22g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 892mg | Potassium: 692mg | Fiber: 3g | Sugar: 15g