Thai-Style Chicken Stir-Fry

This vibrant stir-fry brings together tender chicken and fresh vegetables tossed in a flavorful Thai-inspired sauce. It's a quick and easy meal that's perfect for busy weeknights or whenever you crave a tasty, homemade dinner.

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TIME1 hr 9 min

SERVINGS4

RATING4.9 / 5

01 / WHAT YOU NEED

Ingredients

2 cups chicken broth 2 tablespoons minced fresh ginger, divided 1 tablespoon coarsely chopped cilantro stems 1 clove garlic, crushed 2 whole star anise pods 1 ½ cups water ½ teaspoon salt 1 cup jasmine rice 1 pound skinless, boneless chicken thighs, thinly sliced 1 teaspoon Thai red curry paste 1 tablespoon peanut oil 3 Thai bird chiles, minced 1 tablespoon minced shallot 1 clove garlic, minced 4 heads baby bok choy, chopped 4 shiitake mushrooms, sliced 1 teaspoon cornstarch 1 tablespoon fish sauce 1 teaspoon soy sauce ½ teaspoon brown sugar 1 lime ½ cup chopped fresh cilantro 6 leaves Thai basil, chopped

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by combining the chicken broth, a tablespoon of ginger, cilantro stems, crushed garlic, and star anise pods in a small pot. Bring it to a boil, then lower the heat and let it simmer gently.

02

Step 2

Meanwhile, bring some salted water to a boil in another pot. Add the jasmine rice, cover, and turn the heat down to low. Let it cook until all the water is absorbed, about 15 minutes.

03

Step 3

Toss the chicken thighs with the curry paste so they're nicely coated.

04

Step 4

Heat some peanut oil in a wok or large skillet until it’s shimmering. Add the remaining tablespoon of ginger, chiles, shallot, and minced garlic. Cook them, stirring often, until they start to soften and get a little color, about 2 to 3 minutes. Then add the chicken and stir-fry until it’s no longer pink, which should take around 3 to 4 minutes. Next, throw in the bok choy and shiitake mushrooms and cook everything together for another 3 to 4 minutes.

05

Step 5

Scoop about a cup of that simmering broth into a bowl and whisk in the cornstarch until smooth. Pour this mixture back into the wok along with fish sauce, soy sauce, and brown sugar. Turn the heat down to low and let it simmer until the sauce thickens, usually a minute or two. If it gets too thick, just add a splash more of the chicken broth. Finish by squeezing in some fresh lime juice to brighten it up.

06

Step 6

Serve the chicken and veggies over the jasmine rice, and sprinkle with fresh cilantro and Thai basil for a fragrant touch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use high heat to keep the chicken tender and the vegetables crisp.
- Prep all your ingredients before you start cooking to make the stir-fry process smooth.
- Don’t overcrowd the pan; cook in batches if needed to get a nice sear on the chicken.

Why you’ll love it

This dish is full of vibrant flavors and fresh ingredients that come together quickly. It’s a perfect balance of spicy, sweet, and savory, making it a satisfying meal any day of the week. Plus, it’s a great way to enjoy a healthy and colorful dinner without spending hours in the kitchen.

Serving ideas

Serve this with steamed jasmine rice or rice noodles to soak up the delicious sauce. A side of fresh cucumber slices or a simple green salad can add a refreshing contrast. Garnish with chopped peanuts or fresh cilantro for an extra burst of flavor and texture.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken tender and vegetables crisp. Avoid microwaving for too long, as it can make the dish soggy.