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Thai-Style Chicken Stir-Fry

This Thai-Style Chicken Stir-Fry is a quick, vibrant, and flavor-packed meal made with tender chicken, crisp vegetables, and a savory, slightly tangy sauce. It comes together in under 30 minutes and is perfect for a nourishing weeknight dinner or easy meal prep. Serve it on its own or over rice, noodles, or lettuce wraps for a fresh, customizable bowl.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course

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
  1. 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
  1. Slice the bell pepper and onion. Separate green onion whites from greens. Mince garlic and ginger.
Cook the Chicken
  1. Heat the pan over medium heat. Cook the chicken in the marinade for about 3–4 minutes, stirring occasionally.
Add Vegetables & Flavor
  1. 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
  1. 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
  1. Divide into bowls and top with green onion greens. Serve immediately.

Notes

Serving Ideas
  • Serve over jasmine rice or brown rice
  • Add rice noodles for a pad Thai-style twist
  • Use lettuce cups for a lighter option