Thai Chicken Stir Fry
This Thai Chicken Stir Fry comes together in less than 30 minutes and is full of savory, sweet and spicy Thai flavors.
Servings: 4 servings
Ingredients
Stir Fry Sauce
- 2 tablespoons hoisin, gluten free if needed
- 1 tablespoon water
- 2 teaspoons fish sauce, use less, omit or replace with low sodium soy sauce/tamari if you don't like the flavor
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon chili paste, such as sambal oelek
Stir Fry
- 1 pound boneless skinless chicken breasts sliced into thin strips
- 1 tablespoon oil
- 1/2 cup diced onion
- 1 clove garlic, grated or minced
- 2 teaspoons grated fresh ginger
- 1 serrano or Thai chile, seeds removed and minced
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 1 lime
- 2 cups cooked brown rice
- Thai basil leaves for garnish
Instructions
- 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
Calories: 416kcal | Carbohydrates: 17g | Protein: 46g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 120mg | Sodium: 868mg | Fiber: 3g | Sugar: 9g