Stir fry meals are often a go-to meal for busy folks. 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. For quality protein, I recommend organic chicken breast that’s skinless. The homemade Thai chili sauce also adds a delicious kick.
This meal is also perfectly balanced — with 33 grams of carbs, 39 grams of healthy fats and 37 grams of protein — and sits at 610 calories per serving. It’ll satiate you very well!
Ready to wok out and prepare this Thai chicken stir fry?
How to Make A Thai Chicken Stir Fry
First, make up the Thai cashew sauce. Why cashew? Because it’s a much healthier nut than peanuts. Simply place all the sauce ingredients in a high-powered blender or a food processor. Blend or process until the mix has reached a saucy consistency. If it seems too thick, slowly add a little water as needed.
Next, prep all the veggies. Thinly slice the onion, red pepper and mushrooms. Chop up the cabbage. Cut up the broccoli into small florets. Get the snow peas ready by cutting off the stems.
Slice up the chicken breast into thin strips.
Add the coconut oil to a skillet or wok over medium-high heat until the surface is hot. Add the onion and chicken to the wok. Stir fry for a couple of minutes, stirring constantly.
Next, add the veggies and keep stirring for a few minutes.
Lastly, add the Thai sauce and coconut milk. Continue cooking for a few minutes, until the veggies are tender. This combo will give this stir fry a ton of flavor and a nice, creamy texture. 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 rice (brown or white) or even quinoa to soak up that beautiful cashew-coconut sauce.
If you like things spicy, you can add in some diced chilies while cooking or sprinkle crushed red pepper on top. Enjoy!Print
Stir fry meals are often a go-to meal for busy folks. They’re quick and can be fun to make. With a delicious sauce, this Thai chicken stir fry will wow any of your guests or family.
- 1 cup cashew butter, unsalted
- 1½ tablespoon fresh ginger, peeled and chopped
- ⅓ cup water
- ⅓ cup lemon juice
- ⅓ cup coconut sugar
- 4 garlic cloves, crushed and minced
- 1 jalapeño, stem and most seeds removed
- 2 tablespoons coconut oil
- 1 cup snow peas
- 1 red pepper, sliced
- 1 cup sliced mushrooms
- 1 cup chopped purple cabbage
- 1 cup chopped green cabbage
- 1 cup broccoli florets
- 1 small onion, sliced thin
- 3 skinless chicken breasts, sliced into thin strips
- 1 cup canned coconut milk
- First, make the sauce. Place all sauce ingredients in high-speed blender or food processor until sauce-like consistency, adding more water if necessary.
- Prep the veggies.
- Next, add the coconut oil to a large wok or skillet over medium high heat until hot (a couple of minutes).
- Add the onion and chicken. Stir fry for a couple of minutes over medium heat, stirring often.
- Add veggies and continue to stir fry for a few more minutes, stirring often.
- Add the Thai chili sauce and coconut milk, and continue to cook, stirring often, for a few more minutes until vegetables are cooked and lightly tender.
- Serve over a bed of rice (brown is better) or even quinoa.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Thai
- Serving Size: 1 dish (316g)
- Calories: 610
- Sugar: 15.1g
- Sodium: 95mg
- Fat: 39.2g
- Saturated Fat: 16.4.g
- Unsaturated Fat: 19.9g
- Trans Fat: 0g
- Carbohydrates: 33.1g
- Fiber: 3g
- Protein: 37.1g
- Cholesterol: 73mg
Keywords: chicken stir fry recipe, thai chicken stir fry