Stir fry meals are often a go-to meal for busy families. But even with an array of veggies, those dinners can start to feel stale. Luckily, now you have this Thai Chicken Stir Fry in your back pocket!
I love the variety of vegetables in this dish: We’ve got crunchy snow peas, disease-fighting mushrooms, and two types of colorful cabbage. I’ve used cooked chicken in this recipe — prepping a batch of cooked or grilled chicken to use throughout the week really saves time here. You could also use any cooked protein of your choice, like leftover steak or even a few eggs if you want to keep this meat-free. The homemade Thai chili sauce also adds a delicious kick.
Ready to wok out and prepare this Thai chicken stir fry?
Start by heating a skillet or wok over medium-high heat until the surface is hot. Add the olive oil and veggies and stir fry for 5 minutes, stirring constantly so the vegetables cook but don’t burn.
Next, add in the chicken, peanut sauce and coconut milk. This combo will give this stir fry a ton of flavor and a nice, creamy texture.
Continue cooking the vegetables and chicken for about 8–10 minutes, until the veggies are tender. Your Thai chicken stir fry is ready.
This Thai chicken stir fry is super delicious and ready in just minutes. It’s delicious on its own, but it’s also yummy over quinoa or brown rice to soak up that beautiful peanut-coconut sauce.
If you like things spicy, you can add in some diced chilies while cooking or sprinkle crushed red pepper on top. Enjoy!
Thai Chicken Stir Fry Recipe
- 2 tablespoons coconut oil
- 1 cup snow peas
- 1 red pepper, sliced
- ½ cup sliced mushrooms
- ½ cup chopped purple cabbage
- ½ cup chopped green cabbage
- 1 cup broccoli florets
- 1 cup cooked chicken
- 1 cup Thai chili sauce
- 1 cup canned coconut milk
- Heat a large skillet over medium high heat until hot (about 4 or 5 minutes). Add in coconut oil and vegetables.
- Fry for 5 minutes over medium heat, stirring often.
- Add chicken, Thai chili sauce and coconut milk, and continue to cook, stirring often, for 8–10 minutes, until vegetables are cooked and lightly tender.