Thai Chopped Chicken Stir Fry
Thai Chopped Chicken Stir-Fry is a quick, healthy weeknight dinner featuring lean chopped chicken, crisp vegetables, and a flavorful Thai-inspired sauce with the perfect balance of sweet, salty, sour, and a touch of heat. Ready in about 30 minutes.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breast cut into 1-inch pieces
- 1 tablespoon finely minced ginger
- 1 tablespoon 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
- 1 tablespoon fish sauce
- 1 tablespoon green Thai curry paste such as Thai Kitchen
- 1 tablespoon brown sugar
For the Stir-Fry
- 1` tablespoon grapeseed, rice bran, or coconut oil
- 1 cup bell pepper, cut into 1-inch pieces use a mix of colors if desired
- 1 cup cut fresh green beans, trimmed, cut into 2-inch pieces, and blanched for 5 minutes
- 2 small zucchini, quartered lengthwise and cut into bite sized pieces
- 1-2 jalapeño peppers, seeds removed if desired, thinly sliced or to taste
- 20 Thai basil leaves, or about ½ cup torn fresh sweet basil
- 1 lime, cut into quarters for serving
Instructions
Prepare the Chicken
- In the bowl of a food processor, combine the chicken, 1 tablespoon ginger, 1 tablespoon green onion, the minced jalapeño, fish sauce, and lime juice. Pulse until the chicken is coarsely chopped, about the texture of chunky ground chicken. Let stand for 10 minutes while you prepare the remaining ingredients.
Make the Sauce
- In a small bowl, whisk together the coconut milk, fish sauce, green curry paste, and brown sugar until smooth. Set aside.
Cook the Chicken
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil. When shimmering, add the chicken mixture and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
Cook the Vegetables
- Add the bell peppers, sliced jalapeños, remaining ginger, and remaining green onion. Stir-fry for 4 to 5 minutes.Add the green beans and zucchini and continue cooking for 3 to 4 minutes, until the vegetables are crisp-tender.
Finish the Stir-Fry
- Pour in the prepared sauce and bring to a rapid simmer. Cook for 2 to 3 minutes, stirring frequently, until the sauce lightly thickens.Stir in the basil, squeeze in the juice from one lime wedge, and taste. Adjust with additional lime juice or fish sauce, if desired.
Serve
- Serve immediately over steamed jasmine rice or rice noodles with the remaining lime wedges alongside.
Notes
- Pulse the chicken just until coarsely chopped. It should have more texture than ground chicken.
- Blanching the green beans helps them stay crisp and vibrant while cooking quickly in the wok.
- Prep all of the vegetables before you begin cooking. Stir-fries come together fast.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Serving: 1 servingCalories: 220kcalCarbohydrates: 14gProtein: 29gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 67mgSodium: 244mgFiber: 3g
Tried this recipe?Let us know how it was!