There’s a reason why Thai chicken and vegetable stir fry has become a weeknight staple in so many American kitchens. This quick-cooking, flavor-packed dish brings together tender slices of chicken breast, crunchy veggies, and the aromatic punch of Thai ingredients — all in under 30 minutes. Whether you’re on a clean-eating plan, watching calories, or just craving something bold and fresh, this stir fry fits the bill.
From the fiery notes of garlic and chili to the sweet and savory dance of soy and fish sauce, this dish delivers satisfying complexity with minimal effort. Even better? It’s endlessly adaptable. Don’t have Thai basil? Sub in fresh cilantro. Watching carbs? Serve it over cauliflower rice.
In this ultimate guide, we’ll dive deep into the recipe, nutritional insights, ingredient swaps, authentic flavors, and stir fry mastery tips — all to help you conquer the wok like a pro.
Table of Contents
Table of Contents
How to Make Thai Chicken and Vegetable Stir Fry at Home
Ingredients for Thai Chicken and Vegetable Stir Fry
Creating the perfect Thai chicken and vegetable stir fry starts with the right mix of fresh ingredients. Here’s what you’ll need for a classic version:
| Ingredient | Quantity |
|---|---|
| Chicken breast (sliced thin) | 1 lb |
| Broccoli florets | 1 cup |
| Red bell pepper (sliced) | 1 |
| Carrots (julienned) | ½ cup |
| Garlic (minced) | 3 cloves |
| Thai basil leaves | 1 handful |
| Soy sauce | 3 tbsp |
| Fish sauce | 1 tbsp |
| Lime juice | 1 tbsp |
| Brown sugar or honey | 1 tsp |
| Vegetable oil | 2 tbsp |
| Crushed red pepper flakes (optional) | ½ tsp |
Use fresh produce whenever possible — the brighter and crunchier your vegetables, the better the flavor and texture of your stir fry.
Step-by-Step Thai Chicken and Vegetable Stir Fry Instructions
Follow these easy steps to nail your thai chicken stir fry recipe with vegetables like a chef:
- Prep your ingredients first – Stir fry moves fast, so have everything chopped and measured before you start cooking.
- Heat your wok or large skillet over medium-high heat. Add 1 tbsp oil.
- Cook the chicken: Toss in sliced chicken and sauté for 3–4 minutes until browned. Remove and set aside.
- Add veggies: Pour in another tablespoon of oil and stir fry garlic, broccoli, carrots, and bell peppers for 2–3 minutes.
- Return the chicken to the pan and pour in soy sauce, fish sauce, lime juice, and brown sugar. Stir well to coat everything evenly.
- Toss in Thai basil and crushed red pepper if using. Stir fry for another minute.
- Serve hot over jasmine rice, brown rice, or cauliflower rice for a low-carb twist.
Pro Tip: Don’t overcrowd your wok — it steams the food instead of searing it. Cook in batches if needed.
Don’t miss our how to make hot honey chicken tenders for a sweet and spicy twist on a protein-packed dish.
Thai Chicken and Vegetable Stir Fry
Ingredients
- 1 piece lemongrass or 1/2 lemon, rind of
- 1⁄2 inch fresh ginger
- 2 cloves garlic
- 2 tablespoons sunflower oil
- 10 ounces boneless skinless chicken breasts, thinly sliced
- 1⁄2 red bell pepper, seeded and sliced
- 1⁄2 green bell pepper, seeded and sliced
- 4 scallions, chopped
- 2 medium carrots, cut into matchstick size pieces
- 4 ounces baby green beans
- 2 tablespoons oyster sauce
- 1 pinch sugar
salt & freshly ground black pepper, to taste
- 1⁄4 cup lightly salted peanuts, crushed
- 1⁄4 cup chopped fresh cilantro
- cooked rice or Asian noodles
Instructions
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
Nutrition
Nutrition Spotlight – How Many Calories in Thai Chicken and Vegetable Stir Fry?
Thai Chicken and Vegetable Stir Fry Calories Breakdown
If you’re trying to eat healthier or manage your weight, it’s important to understand what’s going into your meals. The great news? Thai chicken and vegetable stir fry is naturally lean, packed with protein, and loaded with fiber-rich vegetables.
Here’s an approximate per-serving nutrition breakdown based on a 4-serving recipe:
| Nutrient | Per Serving (1/4 of recipe) |
|---|---|
| Calories | 310–350 kcal |
| Protein | 32g |
| Carbohydrates | 14g |
| Sugars | 5g |
| Fat | 14g |
| Saturated Fat | 2g |
| Fiber | 4g |
| Sodium | 850mg |
These numbers will vary slightly based on your portion size, ingredients (especially sauces), and what you serve it with (rice, noodles, or a low-carb option).
Want to keep it light? Try serving your stir fry over steamed zoodles, cauliflower rice, or even shredded cabbage sautéed in garlic and lime.
Learn more about lean proteins in our sous vide frozen chicken breast guide — a clean cooking method perfect for meal prep.
Is Thai Chicken and Vegetable Stir Fry Healthy?
Absolutely. When prepared at home, this dish is a powerhouse of clean ingredients:
- Chicken breast provides lean protein to keep you full and fuel muscle.
- Vegetables like broccoli, peppers, and carrots add fiber, antioxidants, and vitamins.
- Thai basil and lime juice give you flavor without extra calories.
- Cooking with a small amount of oil and skipping sugar-heavy sauces keeps it waistline-friendly.
This makes it a great option if you’re meal prepping, counting calories, or simply trying to eat clean.
Variations – Customizing Your Thai Chicken and Vegetable Stir Fry
Easy Customizations for Thai Chicken Stir Fry with Vegetables
The beauty of Thai chicken and vegetable stir fry is how flexible it is. You can switch up ingredients to match your taste, dietary needs, or whatever’s already in your fridge.
Here are some delicious ways to personalize it:
- Swap the protein:
Use tofu, shrimp, or even thin-sliced beef for a fresh twist. Tofu makes it fully vegetarian, while shrimp brings a lighter, seafood flavor. - Change the vegetables:
Out of broccoli? No problem. Try snap peas, green beans, baby corn, snow peas, zucchini, or mushrooms. Anything with a bit of crunch works beautifully. - Spice it up:
Add Thai red curry paste, crushed Thai bird chilies, or a spoonful of sambal oelek for serious heat. - Add a sauce variation:
Mix in a spoonful of Thai peanut sauce or hoisin sauce to take it in a sweet-savory direction. - Go low-carb:
Serve it over riced cauliflower or lettuce wraps instead of rice or noodles.
Thai Chicken and Vegetable Stir Fry Recipe Variations to Try
Here are three flavor-packed versions you’ll love:
- Thai Chicken and Vegetable Stir Fry with Peanut Sauce
Add 2 tablespoons of Thai peanut sauce in the final toss. Top with crushed peanuts and a lime wedge for garnish. - Vegetarian Thai Stir Fry with Tofu and Cashews
Replace chicken with cubed firm tofu and toss in roasted cashews for extra crunch and plant protein. - Spicy Thai Basil Chicken Stir Fry
Increase Thai basil, add more garlic, and double the chili flakes or add Thai red chilies for an aromatic, fiery dish.
Discover great ideas like our sweetgreen hot honey chicken if you’re craving spicy sweetness with your protein.
Thai Flavors Explained – What Makes This Dish Special?
The Signature Ingredients in Thai Chicken and Vegetable Stir Fry
What sets a Thai chicken and vegetable stir fry apart from your average stir fry? It’s all about the bold, balanced flavors. Thai cuisine is famous for combining sweet, salty, sour, and spicy in perfect harmony — and this dish is no exception.
Here are the key ingredients that define the authentic Thai flavor:
- Thai Basil
A star in this dish, Thai basil has a slightly spicy, licorice-like taste unlike Italian basil. It gives the stir fry its unique aroma and complexity. - Fish Sauce
A salty, umami-rich liquid made from fermented fish, fish sauce adds depth that soy sauce alone can’t deliver. Use it sparingly — it’s potent. - Lime Juice
Fresh lime juice brings brightness and a clean acidic edge that cuts through the savory base. - Garlic and Chilies
These two ingredients form the flavor backbone in Thai stir-fries. Garlic infuses the oil, while chilies add heat. - Brown Sugar or Palm Sugar
Just a touch of sweetness balances out the salty and spicy notes. - Soy Sauce (or Tamari)
A familiar base to Western cooks, soy sauce deepens flavor while keeping things simple and rich.
Why Thai Chicken Stir Fry Hits All the Right Notes
What makes this dish so crave-worthy is the balance. Thai food never overwhelms with one flavor — it layers them to create a mouthwatering experience in every bite.
You’ll taste:
- The herbal lift of Thai basil
- The tangy bite from lime
- The savory depth from fish sauce and soy
- The gentle sweetness from sugar
- And the gentle heat from garlic and optional chili flakes
That’s the magic of Thai cooking — and why your stir fry doesn’t need heavy sauces or artificial flavors to shine.
Reader FAQs – Stir Fry Tips & Cooking Techniques
How to Stir Fry Chicken Perfectly Every Time
One of the most common questions is: how to stir fry chicken so it stays juicy and flavorful. Here’s what you need to know:
- Slice it thin – The thinner your slices, the faster and more evenly the chicken will cook.
- Use high heat – Stir frying is all about fast cooking. A hot wok gives you that slight char without drying things out.
- Cook in batches – If your pan is crowded, the chicken will steam instead of sear. Work in small batches for best results.
- Marinate lightly – You can toss your chicken with a bit of soy sauce and cornstarch 15 minutes ahead for extra tenderness and flavor.
How to Make Stir Fry Like a Pro
Whether you’re wondering how to make stir fry or just want to sharpen your technique, here are the essentials:
- Heat your oil first
Get the pan hot before adding oil — then let the oil shimmer before cooking anything. - Cook aromatics first
Garlic, onions, or chilies should go in early to flavor the oil. - Add vegetables in stages
Start with the ones that take longest to cook (like carrots or broccoli), and add quicker ones (like bell peppers or snow peas) later. - Sauce comes last
Pour in your sauce once everything is nearly cooked. Let it bubble and coat everything for flavor and glaze.
How Do You Make Stir Fry Taste Like Takeout
Want that authentic restaurant taste? Here are quick insider tips:
- Use a wok – Its shape distributes heat quickly and evenly.
- Use sesame oil (sparingly) – A little bit at the end adds great aroma.
- Add oyster sauce or fish sauce – Both provide that deep umami flavor.
- Deglaze with a splash of stock or water – It helps lift flavor off the bottom of the pan.
How to Cook Chicken for Stir Fry
Another frequent question is whether to cook chicken before or with veggies. Here’s the answer:
- Always cook chicken first, remove it, then cook veggies. This prevents overcooking and lets you manage doneness better.
- Add it back in when your vegetables are nearly tender and ready for sauce.
Looking for inspiration? Try our Aldi chicken salad for another fast, protein-rich meal.
Final Thoughts on Thai Chicken and Vegetable Stir Fry
Whether you’re new to stir frying or a seasoned wok master, this Thai chicken and vegetable stir fry delivers everything you want in a quick, flavorful meal: lean protein, colorful veggies, bold Thai flavor, and versatility that fits any lifestyle.
With just a few pantry staples and a hot pan, you can recreate a healthy, restaurant-worthy dish in under 30 minutes — no takeout required.
Now that you know how to prep, cook, customize, and even meal-prep this dish, it’s time to hit the kitchen and give it a try.
💡 Want more delicious stir fry ideas? Follow us on Pinterest for daily inspiration and easy dinner wins!
FAQs About Thai Chicken and Vegetable Stir Fry
How do you make Thai chicken and vegetable stir fry?
To make a Thai chicken and vegetable stir fry:
Slice chicken thin and prep all your vegetables.
Stir fry chicken in a hot wok with a bit of oil until golden.
Remove chicken, stir fry vegetables with garlic and aromatics.
Return chicken, add sauces (soy sauce, fish sauce, lime juice).
Finish with Thai basil and serve hot over rice or low-carb options.
How to make stir fry healthy?
Use lean proteins like chicken breast or tofu, and load up on fiber-rich vegetables (like broccoli, bell peppers, carrots). Cook with minimal oil, skip sugary sauces, and avoid heavy starches. Serve over brown rice, quinoa, or cauliflower rice for a nutrient-packed, lower-carb meal.
Is stir fry a good way to eat vegetables?
Absolutely. Stir frying uses high heat and short cook times, which helps preserve vitamins and keeps veggies crisp and vibrant. It’s one of the healthiest (and tastiest) ways to eat a variety of colorful vegetables in one meal.
Can I make Thai chicken stir fry ahead of time?
Yes! Stir fry is excellent for meal prep. Cook and cool it completely, then store in airtight containers in the fridge for up to 4 days. Reheat in a skillet or microwave. For best results, store the rice and stir fry separately.