Thai Chicken Stir Fry

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 alter it according to how many people you're cooking for

4 people

Preparation time:
10 minutes

Cooking time:
10 minutes


  • 2 to 3 boneless chicken breasts, or 5 to 6 chicken thighs, cut into strips or bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 shallot, finely chopped, or 1/4 cup chopped purple onion
  • 5 to 6 cloves garlic, minced
  • 2 thumb-size pieces galangal or ginger, thinly sliced into matchsticks
  • 1 fresh red chile, thinly sliced, or 1/4 to 1/3 teaspoon dried chile flakes
  • 2 cups halved green beans
  • 2 to 3 makrut lime leaves, optional
  • 7 to 8 shiitake or other type mushrooms, sliced
  • 1 red bell pepper, sliced into strips
  • A generous handful of fresh basil

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 crushed dried chile (chili flakes)
  • 2 1/2 teaspoons brown sugar

For Serving:

  • Thai Jasmine rice or noodles


  1. Combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Taste-test; you're looking for spicy-salty-sweet flavours balanced with the rich taste of the coconut milk. Adjust these flavours to suit your taste, adding more lime juice if too salty or sweet.
  2. Place the chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat the chicken. Toss well and set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot or onion, garlic, galangal or ginger, and chili. Stir-fry until fragrant, 1 to 2 minutes.
  4. Add the chicken, green beans, and lime leaves (if using). Stir-fry 5 to 6 minutes or until cooked, adding more of the stir-fry sauce as you go.
  5. Add the mushrooms, red pepper, and enough stir-fry sauce to keep the ingredients moist and simmering. Simmer 3 to 5 minutes, or until the vegetables have turned bright in colour but still retain some crispness.
  6. Reduce the heat to low and do a final taste-test, adding a little more fish sauce if you'd like more flavour or saltiness, or more lime juice if too salty or sweet.
  7. Top with a sprinkling of fresh basil and more fresh-cut chili, if desired. Serve with plenty of Thai jasmine rice or noodles. Enjoy.

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