Stir fry dishes are some of the quickest and easiest yet still healthy weeknight meals. This Thai chicken stir fry has SO much flavor and comes together in less than 30 minutes. Thai basil has such a great flavor, but if you can’t find that, you can use regular basil here too and it will be tasty. I like to bump up the veggies in my stir fry to make them healthier so I sometimes add in extra, depending on what I’ve got around. Broccoli is great in a stir fry because it absorbs the sauce so well.
I serve Thai chicken stir fry with hot white rice (see my post on perfectly cooked rice here). This stir fry gets most of its flavor from fish sauce, oyster sauce, and dark soy sauce. Oyster sauce can usually be found at the regular grocery. Fish sauce and dark soy you may need to purchase at an Asian market or you can get on my Amazon links.
This stir fry also calls for Thai bird chilies, which are super spicy little red ones, but you can sub red jalapenos or really any hot chili pepper you want, or just add some sriracha.
Thai Chicken Stir Fry
- 1 package boneless skinless chicken breasts
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic thinly sliced
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 Thai bird chilies thinly sliced
- 2 tbsp soy sauce
- 1 tsp dark soy
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 cup Thai basil leaves sliced
- 1/2 cup mint leaves optional – I like it both with and without
- Thinly slice the chicken and combine in a bowl with cornstarch and splash of oil.
- Heat 2 tbsp oil in a skillet until hot. Add the chicken and cook over high heat until it is browned and cooked through. Remove to a plate.
- Add 1 more tbsp oil if needed and then add garlic, peppers, and onion to the pan. Stir fry a few minutes, then add the chicken and sauce ingredients and cook for about 30 seconds. Add in the Thai bird chilies (turn your vent fan on at this point or you will start coughing from cooking the hot chiles). Taste and adjust the sauce ingredients. Stir in the basil and mint and serve over hot rice with hot sauce on the side.