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Thai Coconut Chicken Stir Fry

Posted By Averie Sunshine On In 30-Minute Meals,All Recipes,Asian,Chicken,Entrees,Gluten-Free,Stir Fry | 41 Comments

Thai Chicken Stir Fry — Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that’s irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!



Table of Contents

Easiest Thai Chicken Stir-Fry Recipe

It’s been far too long since I’ve cooked with coconut milk, and this Thai veggie stir fry was a wonderful reminder I need to do it more frequently.

It keeps the chicken super moist, lends creaminess, and a light sweetness that only coconut milk can. I seriously wanted to drink the broth-sauce.

The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore. I only like stir fries if there are lots of veggies, tons of crunch, a rainbow of flavors, and this one delivers.

Soy sauce adds saltiness, ginger adds a mild heat, lime juice brightens it and really is a showstopper, brown sugar sweetens it, and garlic adds rich flavor. Cilantro and basil finish the stir fry because there’s nothing like fresh herbs for that final touch. Serve as is or with rice if you like.

What’s in the Thai Chicken Stir-Fry? 

To make the chicken and veggies plus the Thai stir-fry sauce, you’ll need: 

How to Make Thai Chicken Stir-Fry

The Thai stir-fry sauce and veggies come together so quickly and easily! Here’s a look at how the stir-fry is made: 

  1. To a large skillet, add the oil and chicken. Cook over medium-high heat until the chicken is about 80% cooked through. 
  2. Add the lime zest, lime juice, garlic, ginger, and stir to combine. 
  3. Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
  4. Add the broccoli, sugar snap peas, red peppers, carrots, and green onions.
  5. Bring the coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender.
  6. Evenly sprinkle with basil, cilantro, and serve immediately.

Love Thai Stir-Fries?

Try making my chicken pad Thai recipe next! It features chewy rice noodles, crunchy peanuts, and crisp-tender veggies. So easy and tastes like it came from a restaurant!

Can I Use Different Veggies? 

Of course! You can mix and match ingredients based on what you have on hand and enjoy including the vegetables, seasonings, and herbs. I used broccoli, sugar snap peas, red bell peppers, carrots, and green onions, which add crunch and crispness.

Tips for the Best Thai Stir-Fry

Use coconut milk in a can (usually found in the Asian aisle), not cream of coconut, not coconut cream, not coconut oil, and not coconut milk in a carton that’s refrigerated. I used lite but you can use full-fat.

If you prefer more heat, use a red chili or a serrano or jalapeno pepper.

Like curry? Add a tablespoon. Have spinach, kale, or greens to use? Toss in a big handful. Want to keep it vegetarian? Use tofu or tempeh. So versatile and healthy.

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Review Print
4.39 from 57 votes

Thai Coconut Chicken Stir Fry

By Averie Sunshine
Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that's irresistible!! Layers of flavor, EASY, ready in 20 MINUTES, and HEALTHY!!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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Ingredients  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 3 or 4 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger
  • one 14-ounce can, or similar size coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon light brown sugar, packed
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • 2 cups broccoli florets
  • 1 cup sugar snap peas
  • 1 cup red bell peppers, diced small (about 1 medium/large pepper)
  • ½ cup carrots, sliced thin on the bias (about 1 large carrot)
  • ½ cup green onions, sliced into 1-inch segments using white and green parts (about 3 to 4 green onions)
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped

Instructions 

  • To a large skillet, add the oil, chicken, season with salt and pepper, and cook over medium-high heat for about 3 to 4 minutes, or until chicken is about 80% cooked through, stir and flip intermittently.
  • Add the lime zest, lime juice, garlic, ginger, stir to combine. Cook for about 1 minute, or until garlic is fragrant. Stir intermittently.
  • Add the coconut milk, soy sauce, brown sugar, salt, pepper, and stir to combine.
  • Add the broccoli, sugar snap peas, red peppers, carrots, green onions, bring coconut milk up to a gentle boil, and allow vegetables to cook until crisp-tender, about 3 to 5 minutes.
  • Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, lime juice, soy sauce, sugar, etc.
  • Evenly sprinkle with basil, cilantro, and serve immediately. (Immediately upon taking the stir fry off the heat, there was quite a bit of excess coconut milk broth but as it cooled some of the broth must have soaked into the chicken and veggies and the overall volume appeared reduced after about 30  minutes).

Notes

Stir fry is best warm and fresh but extra will keep airtight in the fridge for up to 5 days, reheat gently as desired.

Nutrition

Serving: 1, Calories: 337kcal, Carbohydrates: 19g, Protein: 40g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Cholesterol: 96mg, Sodium: 1545mg, Fiber: 6g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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