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Thai Chicken Vegetable Stir Fry
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Thai chicken vegetable stir-Fry

Although regular basil can be used in place of Thai basil, it won’t impart the same flavor. Thai basil is unique in its taste & aroma & can be found in many grocery stores & Asian markets. It’s also very easy to grow. Before starting this recipe, have all your ingredients prepped & ready. It’s an easy recipe that relies on each ingredient listed for maximum flavor.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 3
Author: Lovoni


  • 2 tablespoons coconut oil
  • 2 skinless, boneless chicken breasts thinly sliced
  • 4 garlic cloves minced
  • 1 tablespoon finely grated ginger
  • 2 sweet red peppers, sliced (capsicum)
  • 6 oz green beans, topped & tailed (170g)
  • 2 small Thai red chilies, thinly sliced
  • 1/4 cup grated palm sugar or dark brown sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • pinch of salt
  • 6 green onions, trimmed & cut into 1-inch pieces (2.5cm)
  • 3/4 cup fresh Thai basil leaves, packed
  • steamed jasmine or coconut rice to serve, if desired


  • Heat coconut oil in a wok or large frying pan over high heat. Add chicken & stir-fry for 3 to 4 minutes or until cooked; remove from wok.
  • Add garlic, ginger, peppers & beans. Stir-fry for 1 minute until veggies are bright in color.
  • Add chilies, sugar, fish sauce, soy sauce & a pinch of salt. Stir-fry 1 minute or until veggies are tender but still crisp.
  • Return chicken to wok; stir-fry 1 to 2 minutes until hot & thoroughly cooked. Add gteen onions and basil and stir-fry until mixed. Serve with rice if desired. Serves 2 to 3.