This Thai Chicken Stir Fry is a burst of flavor that brings the freshness of Southeast Asia to your dining table. Tender strips of chicken are quickly seared to lock in juices, then tossed with sweet browned onions, fiery jalape&# 195;±os, and aromatic garlic. The dish is elevated by a generous handful of fresh mint leaves, adding a bright, cooling contrast to the savory soy-based sauce. ItâÂÂs a perfect balance of textures and tastesâÂÂcrunchy, soft, spicy, and herbaceous. Ideal for busy weeknights, this recipe comes together in under 30 minutes using pantry staples and fresh produce. Serve it over steamed rice for a complete, satisfying meal that feels both comforting and exotic.
Thai Chicken Stir Fry With Mint Leaves & Chile
Description
This Thai Chicken Stir Fry is a burst of flavor that brings the freshness of Southeast Asia to your dining table. Tender strips of chicken are quickly seared to lock in juices, then tossed with sweet browned onions, fiery jalape&# 195;±os, and aromatic garlic. The dish is elevated by a generous handful of fresh mint leaves, adding a bright, cooling contrast to the savory soy-based sauce. ItâÂÂs a perfect balance of textures and tastesâÂÂcrunchy, soft, spicy, and herbaceous. Ideal for busy weeknights, this recipe comes together in under 30 minutes using pantry staples and fresh produce. Serve it over steamed rice for a complete, satisfying meal that feels both comforting and exotic.Ingredients
Directions
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Chop the white and light green parts of the green onions into thin slices.
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Cut the dark green parts of the green onions into 3-inch pieces.
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Cut the chicken breasts or thighs into strips measuring approximately 3 inches long by 1/4 inch wide.
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Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat.
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Add the sliced onions and jalapeño peppers to the hot skillet. Sauté, stirring frequently, for about 7 minutes or until the onions brown lightly but still retain a slight crunch.
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Transfer the sautéed onions and peppers to a bowl and set aside.
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Add 1 tablespoon of oil to the skillet and heat over high heat.
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Add the chicken strips to the skillet and sauté for about 1 minute, just until they change color. Do not overcook.
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Add the cooked chicken to the bowl with the onions and peppers.
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Add the remaining 1 tablespoon of oil to the skillet and reduce heat to medium-low.
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Add the minced garlic and the chopped white/light green parts of the green onions. Sauté for 30 seconds until fragrant.
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Pour in the chicken stock and soy sauce, stirring to combine and heating through.
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Return the chicken, onion slices, peppers, and dark green onion pieces to the skillet. Add the fresh mint leaves.
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Toss everything together over low heat for 30 seconds to warm the mint without wilting it completely.
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Taste the dish and add more soy sauce if needed for seasoning.
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Serve immediately over hot cooked rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 680.0kcal
- % Daily Value *
- Total Fat 72.2g112%
- Saturated Fat 44.0g221%
- Cholesterol 188.0mg63%
- Sodium 92.0mg4%
- Total Carbohydrate 29.8g10%
- Dietary Fiber 3.4g14%
- Sugars 19.6g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use chicken breasts or thighs based on your preference; thighs offer more moisture while breasts are leaner.
For a milder heat, remove the seeds and membranes from the jalapeños before slicing.
Fresh mint is key to this dish's flavor profile. If unavailable, cilantro can be used as a substitute, though the flavor will differ.
Serve with steamed jasmine rice to balance the spicy and savory flavors.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture of the vegetables.
