Thai-Style Chicken Stir-Fry
Ingredients
2 chicken breasts diced
3 tbsp coconut aminos
2 tbsp fish sauce
1 red bell pepper diced
½ white onion sliced
3 green onions whites and greens separated
2 garlic cloves minced
1 tbsp fresh ginger minced
½ tsp salt to taste
½ tsp black pepper to taste
1 –2 tsp red chili flakes to taste
1 lime juiced
2 cups snow peas
2 cups bean sprouts
2 tbsp fresh cilantro chopped
Method
Marinate the Chicken
Dice the chicken into bite-size pieces and place in a large skillet or saucepan. Add coconut aminos and fish sauce. Let sit for 5–10 minutes while you prepare the vegetables.
Prep the Vegetables
Slice the bell pepper and onion. Separate green onion whites from greens. Mince garlic and ginger.
Cook the Chicken
Heat the pan over medium heat. Cook the chicken in the marinade for about 3–4 minutes, stirring occasionally.
Add Vegetables & Flavor
Add the bell pepper, onion, green onion whites, garlic, and ginger. Season with salt, pepper, and red chili flakes. Cook for 5–6 minutes, until vegetables are slightly softened and fragrant.
Finish the Stir-Fry
Add lime juice, snap peas, bean sprouts, and cilantro. Cover and cook for 2 minutes until snow peas and bean sprouts are just tender but still crisp.
Serve
Divide into bowls and top with green onion greens. Serve immediately.
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One of the greatest joys in making this Thai-style chicken stir-fry is how adaptable it is to your personal taste and pantry availability. For example, using coconut aminos instead of soy sauce not only reduces the sodium content but also adds a subtle sweetness that balances the fish sauce's saltiness, creating a harmonious flavor profile. When preparing the chicken, marinating it for 5 to 10 minutes allows the meat to absorb the savory and umami-rich marinade, which helps keep it tender and juicy during cooking. I personally found that letting it sit a little longer, up to 15 minutes, can deepen the flavors even further without compromising texture. The combination of fresh garlic, ginger, and red chili flakes delivers an authentic aromatic and spicy kick, which is typical of many Thai dishes. If you prefer a milder version, reducing the chili flakes or substituting them with a small amount of paprika can still provide color and warmth without overwhelming heat. Incorporating fresh vegetables like snow peas and bean sprouts not only adds a delightful crunch but also boosts the nutritional value with vitamins and fiber. These ingredients cook quickly, so adding them towards the end ensures they remain crisp and vibrant. This approach preserves the freshness and lightness Thai cuisine is known for. Lime juice squeezed at the finish brightens the entire dish, providing a refreshing tang that contrasts beautifully with the savory marinade. Chopped cilantro sprinkled on top adds another layer of freshness and color, making the meal visually appealing. This stir-fry is perfect for busy weeknights because it comes together quickly while still being balanced and nourishing. Serving it over steamed jasmine rice or alongside a light salad can turn this flavorful dish into a satisfying family meal. I often prepare extra veggies and chicken so I can enjoy the leftovers chilled in a salad the next day—another simple way to appreciate this versatile recipe.
Looks delicious