Thai Chicken Stir-Fried With Coconut, Chili & Lime Recipe

Thai Chicken Stir Fry

The Spruce

Ratings (81)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
960 Calories
37g Fat
101g Carbs
65g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai chicken stir-fry is authentic and easy to make, with a no-fail stir-fry sauce that pleases every palate. The recipe is versatile, so you can easily alter it according to how many people you're cooking for, or the types of vegetables you have on hand. This is a 'saucy' stir-fry with the spicy-salty-sweet flavors of Thai cuisine coming through beautifully. Makes a quick and delicious dinner for you and your loved ones - just serve with rice and dig in!

Ingredients

  • 2 to 3 boneless chicken breasts (cut into strips or bite-size pieces; or 5 to 6 chicken thighs)
  • 1 shallot (or 1/4 cup purple onion, finely chopped)
  • 5 to 6 cloves garlic (minced or finely chopped)
  • 2 thumb-size pieces galangal (or ginger, thinly sliced into matchsticks)
  • 1 fresh red chili (thinly sliced; or 1/4 to 1/3 teaspoon dried chili (chili flakes))
  • 7 to 8 shiitake (or other type mushrooms, sliced)
  • 2 cups green beans
  • Optional: 2 to 3 kaffir lime leaves
  • 1 red bell pepper (sliced into strips)
  • generous handful fresh basil
  • 2 tablespoons vegetable oil
  • Stir-Fry Sauce: 
  • 2/3 cup coconut milk
  • 2 1/2 tablespoons fish sauce
  • 3 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons soy sauce
  • 1/3 to 1/2 teaspoon dried crushed chili (chili flakes)

Steps to Make It

Combine 'Stir-Fry Sauce' ingredients together, stirring well to dissolve the sugar. Taste-test, looking for spicy-salty-sweet flavors balanced with the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too salty or sweet.

Place chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.

Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, galangal or ginger, and chili. Stir-fry until fragrant, 1 to 2 minutes.

Add chicken, green beans and kaffir lime leaves (if using). Stir-fry 5 to 6 minutes or until cooked, adding more of the stir-fry sauce as you go.

Add mushrooms, red pepper, and enough stir-fry sauce to keep ingredients moist and simmering. Simmer 3 to 5 minutes, or until the vegetables have turned bright in color but still retain some crispness.

Reduce heat to minimum and do a final taste-test, adding a little more fish sauce if you'd like more flavor or saltiness, or more lime juice if too salty or sweet.

Top with a sprinkling of fresh basil and more fresh-cut chili, if desired.  Serve with plenty of Thai jasmine rice or noodles.

Leftover Sauce: Depending on how many vegetables you're using, you may have leftover sauce. Store it for 5 days in a covered jar or another container in your refrigerator for future stir-fries, such as a vegetable side dish (stir-fried broccoli, green beans, and/or bok choy work well in addition to the vegetables suggested here), or shrimp or tofu stir-fry.