Thai Stir-Fry Chicken and Vegetables

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“I adapted this recipe from one I found in a magazine. I lived in Thailand for 5 years and it uses all the ingredients I think of when I think of Thai food. I use a lot of chili flakes, so it ends up very spicy, so cut it down by at least half if you prefer it milder. It serves 2 hungry people or 4 if you like smaller portions. Serve over steamed Jasmine rice.”

Ingredients Nutrition

  • assorted vegetables, broccoli, green onion, yellow onion, bok choy, etc (your choice, cut into bite sized pieces)
  • 1 lb chicken, cut in bite sized pieces
  • 14 cup fresh coriander, chopped
  • 3 garlic cloves, smashed with the side of a knife and chopped finely
  • 1 tablespoon ginger paste
  • 1 tablespoon chili flakes
  • 3 tablespoons vegetable oil
  • 1 tablespoon fish sauce
  • 2 tablespoons thai soy sauce
  • 2 tablespoons thai oyster sauce
  • 13 teaspoon sugar
  • 14 cup water
  • lime (for garnish)


  1. Heat oil until hot, over medium-high heat (not smoking though). Add the garlic and ginger. Immediately, add the chicken. Cook, stirring constantly until cooked.
  2. Add veggies and sauces, water and chili flakes and sugar (I always taste it before adding the sugar in case it’s not needed).
  3. Continue to stir fry until the vegetables are cooked through but still somewhat firm.
  4. Stir in handful of chopped coriander.
  5. Garnish with a wedge or two of lime.

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