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.
1medium sized Bell Pepper any color of choice, thinly sliced
1medium sizedCarrotthinly sliced
¼cupCilantrofinely chopped (for garnish)
1smallLimecut into wedges (for garnish)
¼cupToasted Peanutsfor garnish (optional)
for the sauce
1tablespoonHoney
½teaspoonSesame Oil
½teaspoonSoy Saucelight
½teaspoonSriracha
1½teaspoonLimejuiced (one medium sized)
½teaspoonApple Cider Vinegarcan replace with Rice Wine Vinegar or White Vinegar
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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 460Calories 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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