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Thai Chicken Shrapnel Stir Fry LB

Thai Chicken "Shrapnel" Stir Fry

Thai Chicken “Shrapnel” Stir Fry is so easy, healthy, and balanced in the sweet/sour spicy/salty elements Thai food is known for.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Poultry
Cuisine Thai
Servings 4 servings
Calories 220 kcal


  • For the Shrapnel
  • 1 pound boneless skinless chicken breast cut into 1 inch cubes
  • 2 tablespoons finely minced ginger divided
  • 2 tablespoons minced green onion white and green parts, divided
  • 1 teaspoon minced jalapeño
  • 1 teaspoon fish sauce fish sauce is very stinky on the nose, but adds such a nice salty element that you just can't replicate with anything else
  • 1 teaspoon fresh lime juice
  • For the Sauce
  • 10 ounces light coconut milk you could use whole fat if you want and can afford the extra fat and calories
  • 1 tablespoon fish sauce
  • 1 tablespoon green Thai curry paste such as Thai Kitchen
  • 1 tablespoon brown sugar
  • 1 juicy lime cut into quarters
  • The Rest
  • 1 cup or more, sliced or diced bell pepper, use a variety
  • 1 cup cut fresh green beans cut them into bite-sized pieces, steam or blanch for 5 minutes, then rinse under cold water until cool
  • 2 small zucchini cut laterally into quarters and then sliced into bite-sized pieces
  • 1-2 jalapeño peppers thinly sliced - seeds in if you like it hot, seeds removed if not
  • Grapeseed rice or coconut oil, as needed
  • 20 Thai basil leaves or small basil leaves, or torn basil leaves (about ½ cup)


  • Place the chicken pieces in the work bowl of a food processor along with 1 tablespoon of the ginger and onion, the minced jalapeño, fish sauce, and lime juice. Pulse, using on and off pulses until coarsely ground, slightly larger than ground beef. Let sit for 10 minutes to allow the flavors to blend. 
  • Mix all the sauce ingredients, except the lime, together. Set-aside. 
  • Heat your Wok or large skillet over medium-high heat. Add about 1 tablespoon of oil, when hot, add the chicken mixture; sauté until the chicken is white. 
  • Add the bell peppers, jalapeño slices along with the remaining ginger and green onions; sauté for 5 minutes, then add the green beans and zucchini; sauté for 3 to 4 minutes, then add the sauce. Rapidly simmer (this is just under a full boil, but more than a gentle simmer) for 2 - 3 minutes, stirring often until slightly reduced and hot. Add the basil; squeeze in the juice from the lime, stir, taste and adjust seasonings if necessary, and serve.


We served this over jasmine rice, but I think it would be equally good served in a bowl over rice noodles


Serving: 1gSodium: 244mgFiber: 3gCholesterol: 67mgCalories: 220kcalPolyunsaturated Fat: 5gSaturated Fat: 3gFat: 6gProtein: 29gCarbohydrates: 14g
Keyword ground chicken stir-fry, Thai, Thai chicken stir-fry
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