This Thai Chicken Stir Fry comes together in less than 30 minutes and is full of savory, sweet and spicy Thai flavors. Serve it over brown rice for a healthy takeout at home dinner!
Happy Friday friends! What a week. My guess is we’re all ready for the weekend, I know I am. This weekend I plan to do some things outside and continue to enjoy this warm weather we keep having. I’m also planning to make this Thai Chicken Stir Fry for dinner again because with all the expenses we’ve been having lately homemade takeout is the way to go, plus it’s much better for you.
Saturday nights are usually date night for my husband and I. It’s our night to go out for dinner and I usually look forward to it. Sometimes though the idea of staying in, ordering a pizza and watching a movie in my pajamas sounds just as fun. I go through phases and this weekend feels like a staying in kind of Saturday.
Occasionally when we do decide to stay in we will cook dinner together. Cooking together is not something we normally do. To be honest, I’m a little territorial in my kitchen and a little bossy with my cooking. I can’t help it, I like things done a certain way!
My husband’s cooking skills go about as far as making a box of macaroni and cheese and even then he’s too impatient to wait for the water to come to a full boil before adding the pasta. He knows by now to not get in my way when I’m cooking which I appreciate, but at the same time I find it irritating that he’s relaxing and watching TV while I’m making dinner.
I guess I need to decide which is the lesser of two evils.
An ingredient that is commonly used in Thai food is fish sauce. If you’ve never used it, it smells and tastes exactly like what you would expect, fishy. On it’s own it’s pretty repulsive, but when added into a dish like this chicken stir fry it adds great depth of flavor.
If you don’t have the fish sauce or just can’t get over the fishy smell and taste, feel free to leave it out and replace it with soy sauce. Try date night in for a change of pace and instead of ordering takeout, try cooking together. It might just turn into your new favorite way to spend a Saturday night!
Stir Fry Sauce
- 2 tablespoons hoisin
- 1 tablespoon water
- 1 tablespoon fish sauce (use less, omit or replace with low sodium soy sauce if you don't like the flavor)
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon sambal oelek (chili paste)
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 1 tablespoon oil, I used sesame oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 2 teaspoons grated fresh ginger
- 1 serrano or Thai chile pepper, seeds removed and minced
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- Juice of a lime
- Thai basil or regular basil leaves for topping the stir fry
- Whisk together all of the ingredients for the stir fry sauce in a small bowl.
- In a separate bowl toss together half of the stir fry sauce with the strips of chicken, set aside.
- Add the oil to a large skillet and heat over medium-high heat.
- When the skillet is hot swirl the oil around the bottom to coat it and add in the onion, chile, garlic and ginger.
- Stir fry for a couple minutes or until the onion starts to soften.
- Add in the chicken and stir fry for about 4 minutes or until nearly cooked through.
- Add in the red bell pepper and snow peas and stir fry another 2 minutes.
- Pour in the remaining stir fry sauce and stir to coat cooking until the sauce thickens.
- Remove from the heat and squeeze in the juice of a lime.
- Serve over brown rice and top with the basil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 416 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 120mg Sodium: 868mg Carbohydrates: 17g Fiber: 3g Sugar: 9g Protein: 46g