Go Back

Thai Chicken Stir Fry

Flavorful stir fry with chicken, garlic, peppers, onions, and Thai basil in a delicious sauce.
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Thai
Servings 5 people


  • 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.
Keyword Asian, Chicken, Main Dish