Thai Chicken Stir Fry — Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that’s irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!
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Easiest Thai Chicken Stir-Fry Recipe
It’s been far too long since I’ve cooked with coconut milk, and this Thai veggie stir fry was a wonderful reminder I need to do it more frequently.
It keeps the chicken super moist, lends creaminess, and a light sweetness that only coconut milk can. I seriously wanted to drink the broth-sauce.
The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore. I only like stir fries if there are lots of veggies, tons of crunch, a rainbow of flavors, and this one delivers.
Soy sauce adds saltiness, ginger adds a mild heat, lime juice brightens it and really is a showstopper, brown sugar sweetens it, and garlic adds rich flavor. Cilantro and basil finish the stir fry because there’s nothing like fresh herbs for that final touch. Serve as is or with rice if you like.
What’s in the Thai Chicken Stir-Fry?
To make the chicken and veggies plus the Thai stir-fry sauce, you’ll need:
- Olive oil
- Chicken breasts
- Limes
- Garlic
- Ground ginger
- Canned coconut milk
- Soy sauce
- Brown sugar
- Broccoli florets
- Sugar snap peas
- Red bell peppers
- Carrots
- Green onions
- Fresh basil and cilantro
How to Make Thai Chicken Stir-Fry
The Thai stir-fry sauce and veggies come together so quickly and easily! Here’s a look at how the stir-fry is made:
- To a large skillet, add the oil and chicken. Cook over medium-high heat until the chicken is about 80% cooked through.
- Add the lime zest, lime juice, garlic, ginger, and stir to combine.
- Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
- Add the broccoli, sugar snap peas, red peppers, carrots, and green onions.
- Bring the coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender.
- Evenly sprinkle with basil, cilantro, and serve immediately.
Love Thai Stir-Fries?
Try making my chicken pad Thai recipe next! It features chewy rice noodles, crunchy peanuts, and crisp-tender veggies. So easy and tastes like it came from a restaurant!
Can I Use Different Veggies?
Of course! You can mix and match ingredients based on what you have on hand and enjoy including the vegetables, seasonings, and herbs. I used broccoli, sugar snap peas, red bell peppers, carrots, and green onions, which add crunch and crispness.
Tips for the Best Thai Stir-Fry
Use coconut milk in a can (usually found in the Asian aisle), not cream of coconut, not coconut cream, not coconut oil, and not coconut milk in a carton that’s refrigerated. I used lite but you can use full-fat.
If you prefer more heat, use a red chili or a serrano or jalapeno pepper.
Like curry? Add a tablespoon. Have spinach, kale, or greens to use? Toss in a big handful. Want to keep it vegetarian? Use tofu or tempeh. So versatile and healthy.
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Thai Coconut Chicken Stir Fry
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 3 or 4 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger
- one 14-ounce can, or similar size coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon light brown sugar, packed
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 cup red bell peppers, diced small (about 1 medium/large pepper)
- ½ cup carrots, sliced thin on the bias (about 1 large carrot)
- ½ cup green onions, sliced into 1-inch segments using white and green parts (about 3 to 4 green onions)
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
Instructions
- To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is about 80% cooked through, stir and flip intermittently.
- Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
- Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
- Add the broccoli, sugar snap peas, red peppers, carrots, green onions, bring coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender, about 3 to 5 minutes.
- Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
- Evenly sprinkle with basil, cilantro, and serve immediately. (Immediately upon taking the stir fry off the heat, there was quite a bit of excess coconut milk broth but as it cooled some of the broth must have soaked into the chicken and veggies and the overall volume appeared reduced after about 30 minutes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My FAVORITE EASY CHICKEN RECIPES are ALL HERE
Slow Cooker Thai Peanut Chicken — The easiest peanut chicken ever and your slow cooker does all the work!! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!
Thai Coconut Curry Chicken Soup — EASY, ready in 30 minutes, HEALTHY, and loaded with FLAVOR!! The sweet potatoes, carrots, red peppers, chicken, spinach, cilantro, and coconut milk broth combine to form an AMAZING soup!!
Chicken Pad Thai — EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!!
Green Thai Chicken Coconut Curry — An EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It’s healthy comfort food that tastes AMAZING!!
Yellow Thai Chicken Coconut Curry — Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Sticky Basil Chicken — Skip takeout and make this AMAZING chicken that tastes like it’s from an Thai restaurant at home in 15 minutes!! So EASY with the perfect balance of sweet, spicy, and plenty of fresh basil!!
This was ah-mazing!!!
great
Good recipe. I added fresh turmeric root and curry powder, fresh ginger vs powdered as well. I agree the coconut broth is very watery but I let it simmer and reduce just with everything but the veggies for about 40 mins and it reduced it nicely to a thick consistency. Another 10 mins with veggies and it worked very well.
Good recipe. I added fresh turmeric root and curry powder, fresh ginger vs powdered as well. I agree the coconut broth is very watery but I let it simmer and reduce just with everything but the veggies for about 40 mins and it reduced it nicely to a thick consistency. Another 10 mins with veggies and it worked very well.
I am glad it turned out well for you!
I made this on Sunday and wow! It was delicious – thanks for sharing the recipe! I made a few changes based on the ingredients I had – used in chopped ginger instead of powdered, used zucchini and eggplant (b/c that’s what I had frozen and finally had a reason to use), and green onion as veggies. Also added yellow curry powder and turmeric. I think the lime zest is what really gave it a great kick – I think I’ll add that to other dishes. Thanks again =)
Thanks for the five star review and I’m glad it turned out great for you!
I made this on Sunday and wow! It was delicious – thanks for sharing the recipe! I made a few changes based on the ingredients I had – used in chopped ginger instead of powdered, used zucchini and eggplant (b/c that’s what I had frozen and finally had a reason to use), and green onion as veggies. Also added yellow curry powder and turmeric. I think the lime zest is what really gave it a great kick – I think I’ll add that to other dishes. Thanks again =)