Thai Chicken Stir Fry Dish

This vibrant Thai chicken stir fry combines tender chicken thighs with crisp green beans and colorful bell peppers in a sweet and spicy sauce. It's my go-to weeknight dinner when I'm craving something with bold flavors but don't want to spend hours in the kitchen.

I first created this recipe after returning from a trip to Thailand where I fell in love with the complex flavors of their street food. My family now requests this dish at least twice a month and it never disappoints.

Ingredients

• Boneless skinless chicken thighs: These stay juicier than breast meat and absorb flavors better
• Cornstarch: Creates a crispy exterior on the chicken when fried
• Vegetable oil: Has a high smoke point perfect for stir frying
• Bell peppers: Add sweetness and vibrant color
• Green beans: Provide a satisfying crunch and hold up well to high heat cooking
• Garlic cloves: Fresh garlic is essential for authentic Thai flavor
• Ginger: Adds a subtle warmth and complexity
• Garlic powder: Seasons the chicken thoroughly before cooking
• Crushed red pepper: Adjustable depending on your heat preference
• Sesame oil: Just a small amount adds incredible nutty depth
• Sweet chili sauce: The perfect balance of sweet and spicy that coats everything beautifully

Step-by-Step Instructions

Prepare the chicken:

Toss chicken cubes with 2 tablespoons vegetable oil, garlic powder, a pinch of salt and pepper, and cornstarch until evenly coated. The cornstarch creates a light crust that helps the sauce cling to the chicken later.

Fry the chicken:

Heat 1/4 cup vegetable oil in a large skillet or wok over medium high heat until shimmering. Cook the chicken in 2-3 batches without overcrowding the pan. This ensures each piece gets crispy rather than steaming. Cook for about 4 minutes per batch until golden brown and cooked through. Transfer to a paper towel lined plate.

Cook the vegetables:

In the same pan, add the sliced bell peppers and cook for 2-3 minutes until they begin to soften but still maintain some crispness. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Combine everything:

Return the chicken to the pan along with the steamed green beans. Pour in the sweet chili sauce, sesame oil, ginger if using, and crushed red pepper. Stir everything together until well coated and heated through, about 2 minutes.

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The sweet chili sauce is truly the star of this recipe. I discovered a small batch artisanal version at my local Asian market that transformed this dish from good to incredible. Now I always keep a bottle in my pantry specifically for this stir fry.

Make Ahead Options

This stir fry reheats beautifully, making it perfect for meal prep. Store in airtight containers in the refrigerator for up to 3 days. The flavors actually intensify overnight, making leftovers something to look forward to. To reheat, simply microwave until hot or quickly warm in a skillet with a splash of water to loosen the sauce.

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Perfect Pairings

This vibrant stir fry pairs wonderfully with steamed jasmine rice which soaks up the delicious sauce. For a lower carb option, serve with cauliflower rice or zucchini noodles. To complete the meal, consider adding a simple cucumber salad dressed with rice vinegar and a touch of sugar for a refreshing contrast to the rich flavors of the main dish.

Ingredient Substitutions

No need to make a special trip to the store if you're missing something. Chicken breasts work in place of thighs though they won't be quite as tender. No sweet chili sauce? Combine 3 parts honey or brown sugar with 1 part sriracha or sambal oelek. Bell peppers can be swapped for any stir fry friendly vegetable like broccoli, snap peas, or carrots. The recipe is incredibly forgiving.

Authenticity Note

While this recipe is inspired by Thai flavors, it's a simplified home cook friendly version. Traditional Thai stir fries might include ingredients like fish sauce, Thai basil, and specific chili varieties. I've adapted this recipe over the years to use ingredients most home cooks can easily find while still capturing the essence of Thai cuisine's sweet, sour, salty, and spicy balance.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used. Adjust cooking time to avoid overcooking as breasts are leaner than thighs.

→ What can I substitute for sweet chili sauce?

You can use a combination of honey, sriracha, and a splash of soy sauce for a similar sweet and spicy flavor.

→ How do I make this dish spicier?

To add more heat, increase the amount of crushed red pepper or add fresh chili slices during cooking.

→ Can I make this dish vegetarian?

Yes, substitute chicken with tofu, tempeh, or a mix of your favorite vegetables like mushrooms or zucchini.

→ What sides pair well with this dish?

This dish pairs perfectly with steamed jasmine rice, fried rice, or rice noodles for a complete meal.