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This vibrant and flavorful stir fry combines tender chicken, fresh vegetables, and a savory sauce for a quick, nutritious meal. Packed with Thai-inspired ingredients, it’s perfect for weeknight dinners or meal prep. Use simple pantry staples like soy sauce, garlic, and chili paste to create a dish that’s easy to make yet full of bold flavors. With fresh basil and crunchy toppings, this recipe offers a satisfying balance of texture and taste.

Ingredients

For the Stir Fry:

1 ½ tablespoons peanut oil
2 boneless, skinless chicken breasts, cubed
Salt and pepper to taste
½ bok choy, roughly chopped (including white stem)
1 ½ cups kale, roughly chopped
¾ cup broccoli florets
½ yellow onion, diced
½ bell pepper, sliced
¾ cup baby carrots, sliced into thin sticks
1 cup green beans
2 teaspoons garlic, minced
1 teaspoon red pepper flakes

For the Stir Fry Sauce:

1 tablespoon fish sauce
2 tablespoons oyster sauce
3 tablespoons soy sauce
1 teaspoon chili paste
2 teaspoons sugar

For the Thickening Agent:

1 teaspoon cornstarch
2 tablespoons cold water

To Garnish:

¼ cup basil, shredded
½ cup toasted almond slices
¼ cup crunchy chow mein noodles

Instructions

Prepare Ingredients: Before starting, chop all vegetables and mix the stir fry sauce. Combine the cornstarch and cold water in a small bowl to create the thickening agent.
Cook the Chicken: Heat peanut oil in a large skillet over medium-high heat. Season the chicken lightly with salt and pepper (note that the sauce is salty). Sauté for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
Sauté the Vegetables: Using the same skillet, add all the vegetables—bok choy, kale, broccoli, onion, bell pepper, carrots, and green beans. Stir in the garlic and red pepper flakes. Cook for about 5-8 minutes, stirring frequently, until the vegetables are tender but still vibrant in color.
Add Sauce and Thicken: Pour the stir fry sauce over the vegetables, followed by the cornstarch mixture. Stir well and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Combine and Garnish: Reduce heat to medium. Return the cooked chicken to the skillet and toss with the vegetables and sauce. Sprinkle the shredded basil on top and cook for an additional minute.
Serve: Garnish with toasted almond slices and crunchy chow mein noodles. Serve hot over steamed rice or noodles if desired.

Why You’ll Love This Recipe

Bursting with Flavor: A harmonious blend of savory, spicy, and umami-rich sauces.
Nutritious and Vibrant: Packed with colorful vegetables and lean protein.
Quick and Easy: Perfect for a weeknight dinner with minimal prep time.

Tips

Prep Everything First: Stir fry cooking is fast-paced; having all ingredients ready makes the process seamless.
Adjust Spice Level: Add more or less red pepper flakes or chili paste to suit your heat preference.
Use Fresh Basil: For the best aroma and flavor, use fresh Thai basil if available.

Variations and Substitutions

Vegetarian Option: Replace chicken with tofu or tempeh and use vegetarian oyster sauce.
Low-Carb Version: Serve with cauliflower rice instead of regular rice or noodles.
Nut-Free: Skip the almonds and chow mein noodles if there are nut allergies.

FAQs

Can I use pre-cooked chicken?
Yes, add pre-cooked chicken in the final step to warm it through.

What can I substitute for fish sauce?
Soy sauce or tamari can be used, though the flavor profile will differ slightly.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.

Serving and Suggestions

Serve over steamed jasmine rice, brown rice, or rice noodles.
Pair with a simple cucumber salad or spring rolls for a complete meal.
Add a squeeze of lime for extra brightness and a sprinkle of sesame seeds for added texture.