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Thai Style Chicken Stir Fry

Thai Style Chicken Stir Fry

A delicious, savory Thai Stir Fry
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Thai
Servings 3


  • Non stick wok


The Stir Fry

  • 2 whole Boneless/Skinless Chicken Breasts
  • 1 whole Onion
  • 2 stalks Celery
  • 1/2 Green or Red Bell Pepper
  • 1/2 cup Mushrooms ( White or Cremini )
  • 1 1/2 cups Bean Sprouts

The Sauce

  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Fish Sauce available in the Aisin section most grocery stores
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Brown Sugar

The Sauce Thickener

  • 2 Tbsp. Corn Starch
  • 2 Tbsp Cold Water


The Stir Fry

  • Cut the chicken Breasts into strips
  • Rough cut the vegetables
  • Heat the wok to high and scramble fry the chicken strips until completely cooked, then set aside
  • Scramble fry the veggies for 3 to 5 minutes
  • Add the chicken back into the wok, toss to combine
  • Add the Bean Sprouts, toss then cook for 2 minutes
  • Add the stir fry sauce, stir to combine
  • Add the slurry slowly, stir until thickened
  • Serve over a bad of your favourite rice

The Sauce

  • Wisk all ingredients together in a small bowl
  • If desired add some aromatics such as fresh minced garlic, fresh minced ginger and red chili flakes to the sauce

The sauce Thickener

  • Wisk together the corn starch and water