Description
Make a quick and flavorful Thai-style chicken stir-fry featuring a balanced sweet and spicy sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1-3 teaspoons chili garlic sauce (adjust to your heat preference)
- 1 teaspoon grated fresh ginger
- 1/2 cup fresh Thai basil leaves (or regular basil if unavailable)
- Cooked rice, for serving
Instructions
- Prepare the sauce by whisking together the chicken broth, soy sauce, fish sauce, brown sugar, rice vinegar, chili garlic sauce, and ginger in a small bowl. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the sliced onion and bell pepper to the skillet. Stir-fry for 3 minutes until slightly tender.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Return the cooked chicken to the skillet.
- Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a simmer and cook, stirring constantly, until the sauce thickens slightly, about 2 minutes.
- Remove the skillet from the heat. Stir in the fresh basil leaves.
- Serve immediately over cooked rice.
Notes
- For extra heat, add one sliced bird’s eye chili when you add the garlic.
- If you prefer a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the sauce during the last minute of cooking.
- You can substitute chicken thighs for breasts for a richer flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 320
- Sugar: 14
- Sodium: 850
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 45
- Cholesterol: 125