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Thai chicken stir fry

Thai Chicken Stir Fry Recipe

  • Author: Dr. Josh Axe
  • Total Time: 22 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


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


  1. First, make the sauce. Place all sauce ingredients in high-speed blender or food processor until sauce-like consistency, adding more water if necessary.
  2. Prep the veggies.
  3. Next, add the coconut oil to a large wok or skillet over medium high heat until hot (a couple of minutes).
  4. Add the onion and chicken. Stir fry for a couple of minutes over medium heat, stirring often.
  5. Add veggies and continue to stir fry for a few more minutes, stirring often.
  6. 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.
  7. 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