Spicy Thai Chicken and Vegetables

Savor the bold, vibrant flavors of Spicy Thai Chicken and Vegetables, a quick and satisfying stir-fry that's perfect for busy weeknights. This colorful dish features tender strips of chicken breast and crisp vegetables like red bell pepper, broccoli, and snow peas, all coated in a luscious, creamy red curry sauce made with coconut milk, red curry paste, soy sauce, and a touch of fish sauce for authentic Thai depth. Infused with aromatic garlic, ginger, and fresh Thai basil, this stir-fry delivers just the right balance of spice, sweetness, and tang. Ready in just 35 minutes, it's a versatile recipe that pairs beautifully with jasmine rice for a wholesome meal. Garnish with lime for a refreshing finish that ties all the flavors together. Perfect for fans of easy Thai recipes, spicy chicken dishes, and healthy weeknight dinners!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 1 medium Red bell pepper
• 2 cups Broccoli florets
• 1 medium Carrot
• 1 cup Snow peas
• 3 large Garlic cloves
• 1 tbsp Ginger
• 2 tbsp Red curry paste
• 1 can (13.5 oz) Coconut milk
• 3 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 tbsp Vegetable oil
• 1 handful Thai basil leaves
• 1 medium Lime (for garnish)
• 4 cups Cooked jasmine rice (optional)

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Thinly slice the red bell pepper and carrot. Mince the garlic and grate the ginger. Rinse and prepare the broccoli florets and snow peas.

Step 3

In a small bowl, mix the red curry paste with the coconut milk, soy sauce, fish sauce, and brown sugar until smooth. Set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 5

Add the chicken strips to the skillet and cook for 4-5 minutes, stirring occasionally, until lightly browned and fully cooked. Remove the chicken from the skillet and set aside.

Step 6

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the garlic and ginger, cooking for 30 seconds until fragrant.

Step 7

Add the bell pepper, broccoli, carrot, and snow peas. Stir-fry the vegetables for 5-6 minutes until they are slightly tender but still crisp.

Step 8

Return the cooked chicken to the skillet. Pour the curry sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.

Step 9

Simmer the mixture for 2-3 minutes to allow the flavors to meld together.

Step 10

Remove from heat and toss in the Thai basil leaves, letting them wilt in the residual heat.

Step 11

Serve the Spicy Thai Chicken and Vegetables over cooked jasmine rice if desired. Garnish with lime wedges for a fresh, zesty finish.

Nutrition Facts

Serving size	(2451.7g)

Amount per serving	% Daily Value*
Calories	2669.8

Total Fat 47.0g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 19.1g
Cholesterol 390.1mg	0%
Sodium 5242.9mg	0%
Total Carbohydrate 392.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 50.1g
Protein 174.3g	0%

Vitamin D 0IU	0%
Calcium 510.3mg	0%
Iron 18.8mg	0%
Potassium 3167.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.7%

Protein: 25.9%

Carbs: 58.4%