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You are here: Home / Really Simple Recipes / Thai Chicken Stir Fry

Thai Chicken Stir Fry

Apr 2, 2022 1 Comment

Thai Chicken Stir Fry with veggies and a sweet and sour sauce is just the best Thai dinner recipe, best served with some Jasmine Rice. Its so easy to make and gets ready in just 30 minutes.
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Easy and Super Delicious Thai Chicken Stir Fry is a tasty and scrumptious dinner recipe, bursting with amazing Thai flavors. An easy and healthy one pot pan dinner recipe, that's extremely easy to make and is super delicious.

Ready in just about 30 minutes, this Thai Coconut Chicken Stir Fry is perfect for a weeknight dinner and also for a fancy weekend dinner.

Thai Chicken Stir Fry with Coconut Milk

I make this Thai Coconut Chicken Curry in the form of a stir fry, with vegetables at hand. Veggies makes the curry extra delicious and healthier.

Everything about this Thai Chicken Curry is good. From the crunchy Veggies to the flavorful and fragrant sauce to the sweet and sour taste!

I love Thai recipes. Especially Thai Chicken Curry, be it the Thai Red Curry Chicken or Thai Green Curry Chicken or Green Curry Shrimp, are some of my favorite Thai dinner recipes, which I love to make at home.

I love Thai food. Perfectly spiced, light and hearty, bursting with tropical flavors of Coconut, Lime, Lemongrass and Basil! So Good!

Many people think Asian food is all about, sauces, well, true but mostly Chinese food. Thai food on the other hand is light and fragrant and so tropical in its flavors!!!

Thai food is so much more than Pad Thai. I know, whenever we think of Thai food, we think Pad Thai, which I absolutely Love btw. But there are so many amazing recipes that Thai Cuisine has to offer which are incredibly delicious!

More Thai Food Recipes you need to try

  • Vegetable Pad Thai
  • Thai Red Curry Noodle Soup
  • Thai Sweet and Sour Salmon
  • Thai Peanut Lime Shrimp Curry
  • Green Curry Shrimp
  • Peanut Shrimp Pad Thai
Jump to:
  • Thai Chicken Stir Fry with Coconut Milk
  • Ingredients
  • Instructions
  • Substitutions
  • Storage
  • More Stir Fry Dinners
  • Thai Chicken Stir Fry

Ingredients

FOR THE SAUCE

  • Honey
  • Sesame Oil
  • Soy Sauce
  • Sriracha
  • Lime Juice
  • Apple Cider Vinegar

FOR THE STIR FRY

  • Boneless Chicken - cut into 1" cubes, I recomed using Chicken Breast. You can use boneless Chicken thighs as well.
  • Sesame oil - to cook the Chicken
  • Peanut Butter - for nutty taste and creaminess
  • Thai Red Curry Paste - a must in every Thai curry.
  • Minced Garlic - to build the flavors
  • Coconut Cream - lends in sweetness to the curry
  • Coconut Milk - to make the sauce creamy
  • Veggies of your choice - I have used Bell Peppers of different colors and Carrots. Feel free to use any Veggies you have at home from Broccoli to Edamame to Zucchini.
  • Cilantro - for garnish
  • Toasted Peanuts - for Garnish
  • Lime Wedges - for Garnish

See recipe card for quantities. Also, watch the video for a quick visual.

Instructions

STEP 1: MAKE THE SAUCE

  • In a mixing Jar, add all the sauce ingredients, Honey, Sesame Oil, Soy Sauce, Sriracha, Lime Juice & Apple Cider Vinegar. Whisk until combined and keep aside.

STEP 2: COOK CHICKEN

  • Heat Sesame Oil in a skillet. As the oil shimmers, add the chicken. Cook over medium low heat for 5-6 min, stirring occasionally.

STEP 3: CHICKEN & COCONUT MILK STIR FRY WITH VEGGIES

  • Once the chicken gets cooked, remove from the skillet
  • 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.

STEP 4: SERVE

  • Garnish with freshly chopped Cilantro, Toasted Peanuts and drizzle the sauce over it.
  • Serve with Jasmine Rice.

Substitutions

  • Thai Green Curry paste - instead of Thai Red Curry Paste, you can use Thai Green Curry Paste or Yellow Curry Paste as well.
  • Vegetarian - Make a Vegetarian version of this Thai stir fry with Tofu.

Storage

Store the leftovers of this stir fry in an airtight container in the refrigerator. You can store this for up to a week.

I do not recommend freezing this as this has Coconut Cream and Coconut Milk which doesn't stand well upon freezing and shall make the curry sour.

More Stir Fry Dinners

  • Tofu Stir Fry in Garlic Sauce
  • Miso Sesame Udon Noodles Stir Fry
  • Shrimp Udon Stir Fry
  • (10-min) Chili Garlic Udon Stir Fry
  • Honey Mustard Chicken Stir Fry
  • Teriyaki Cauliflower Chicken Stir Fry
  • Chinese Broccoli Tofu Stir Fry
  • Honey Mustard Tofu Stir-Fry Recipe
  • Vegan Tofu Teriyaki Stir-Fry

Thai Chicken Stir Fry

Thai Chicken Stir Fry with veggies and a sweet and sour sauce is just the best Thai dinner recipe, best served with some Jasmine Rice. Its so easy to make and gets ready in just 30 minutes.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
no resting time required: 0 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 460kcal
Author: Surup

INGREDIENTS

  • 1 lbs Chicken boneless, skinless, cut into 1" cubes
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Peanut Butter
  • 1 tablespoon Thai Red Curry Paste
  • 3 cloves Garlic minced
  • ½ cup Coconut Cream thick, full fat
  • 1 cup Coconut Milk
  • 1 medium sized Bell Pepper any color of choice, thinly sliced
  • 1 medium sized Carrot thinly sliced
  • ¼ cup Cilantro finely chopped (for garnish)
  • 1 small Lime cut into wedges (for garnish)
  • ¼ cup Toasted Peanuts for garnish (optional)

for the sauce

  • 1 tablespoon Honey
  • ½ teaspoon Sesame Oil
  • ½ teaspoon Soy Sauce light
  • ½ teaspoon Sriracha
  • 1½ teaspoon Lime juiced (one medium sized)
  • ½ teaspoon Apple Cider Vinegar can replace with Rice Wine Vinegar or White Vinegar
Prevent your screen from going dark

INSTRUCTIONS

  • In a mixing jar, whisk all the ingredients to make the sauce. Set aside.
  • Heat Sesame Oil in a skillet. As the oil shimmers, add the chicken. Cook over medium low heat, stirring often. Cook for 5-8 minutes or until the Chicken pieces gets golden brown on the outside. Once cooked, remove from the skillet and set aside. Do not scrape off the bits now.
  • In the same skillet, add some more Sesame Oil. Add the minced garlic and cook until fragrant for about a minute. Next, add the Peanut Butter, Thai Red Curry Paste and Coconut Cream. Stir to combine.
  • De glaze the pan with Coconut milk. Add the chopped veggies and cooked Chicken. Cover cook for 5 min.
  • Garnish with chopped Cilantro, Toasted Peanuts and lime Juice. Serve with rice. Drizzle the sauce on top.

Video

Notes

Variations to this recipe
  • Veggies of your choice - I have used Bell Peppers of different colors and Carrots. Feel free to use any Veggies you have at home from Broccoli to Edamame to Zucchini.
  • Thai Green Curry paste - instead of Thai Red Curry Paste, you can use Thai Green Curry Paste or Yellow Curry Paste as well.
  • Vegetarian - Make a Vegetarian version of this Thai stir fry with Tofu.
serve with Jasmine Rice or with Cauliflower Rice for low carb dinner.
Store leftovers in an airtight container in the refrigerator for upto a week. Reheat in the oven or in a skillet before serving.
 

Nutrition

Nutrition Facts
Thai Chicken Stir Fry
Amount Per Serving
Calories 460 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 41mg14%
Sodium 134mg6%
Potassium 564mg16%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 17g34%
Vitamin A 4223IU84%
Vitamin C 48mg58%
Calcium 55mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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About Surup

Hi, I'm Surup - Thank you for stopping by at Recipemagik.com. I hope you enjoyed your time reading through some of my contents. the voice and the thought behind this website.

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Comments

  1. Michelle says

    April 18, 2022 at 5:29 am

    5 stars
    Loved this recipe!!! So yummy and healthy too!!

    Reply

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