Description
This Thai Chicken recipe is a delicious and aromatic stir-fry that combines tender chicken with a flavorful coconut lime sauce. Perfect for a quick and satisfying weeknight dinner!
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
Stir-Fry:
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or Thai chili sauce (optional)
- 1/2 cup canned coconut milk
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts for garnish
- Cooked jasmine rice for serving
- Lime wedges for serving
Instructions
- Sauce Preparation: In a small bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, rice vinegar, sriracha, and coconut milk. Set aside.
- Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- Stir-Fry Vegetables: In the same skillet, sauté bell pepper and onion for 3-4 minutes until tender. Add garlic and ginger, cook for another minute.
- Combine: Return chicken to the skillet, pour in the sauce mixture. Stir well to coat and cook for 2-3 minutes until heated through and slightly thickened.
- Serve: Serve Thai chicken over jasmine rice, garnished with cilantro, peanuts, and lime wedges.
Notes
- Adjust spice level by adding more or less sriracha/chili sauce.
- Add snap peas or baby corn for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
