Description
Spicy Thai Chicken Stir Fry delivers a zesty punch straight from Bangkok’s bustling streets to your dinner table. Sizzling chicken, crisp veggies, and a fiery sauce make your weeknight meal an instant flavor adventure.
Ingredients
Scale
Primary Proteins:
- 1.5 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
Sauces and Seasonings:
- ¼ cup soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ cup chicken broth
Vegetables and Garnishes:
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 4 cloves garlic, minced
- 1 inch ginger, grated
- ½ cup fresh cilantro, chopped
- ¼ cup peanuts, chopped
- Cooked rice
Instructions
- Mix 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 teaspoon ground ginger, ½ teaspoon garlic powder, and ¼ teaspoon red pepper flakes with 1.5 lbs chicken pieces in a medium bowl. Ensure every piece gets coated thoroughly.
- Refrigerate the seasoned chicken for 30 minutes, allowing flavors to penetrate deeply.
- Whisk ¼ cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sriracha, 1 teaspoon sesame oil, ½ teaspoon ground ginger, 2 minced garlic cloves, and ¼ cup chicken broth in a separate bowl. Blend until sugar dissolves completely.
- Heat 2 tablespoons vegetable oil in a wok at high heat (425°F). Spread chicken in a single layer and cook for 6 minutes, stirring occasionally until golden brown.
- Remove chicken from wok and set aside on a clean plate.
- Add 1 red bell pepper, 1 yellow bell pepper, 1 onion, 2 cups broccoli florets, and 1 cup carrots to the same wok. Stir-fry for 4 minutes at high heat.
- Toss 4 minced garlic cloves and 1 inch grated ginger into vegetables. Sauté for 45 seconds until aromatic.
- Return chicken to the wok and pour prepared sauce over everything. Stir continuously for 3 minutes until sauce thickens and coats ingredients evenly.
- Transfer to serving plates with warm rice. Sprinkle ½ cup chopped cilantro and ¼ cup chopped peanuts on top for added texture and freshness.
Notes
- Marinate the chicken for maximum flavor by letting it sit in the refrigerator for the full 4 hours if time permits.
- Choose a wok or large skillet with high sides to prevent ingredients from spilling during high-heat stir-frying.
- Cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the dish.
- Customize the spice level by adjusting red pepper flakes and sriracha to match your personal heat tolerance.
- Prep Time: 30 minutes
- Cook Time: 11-15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg