Thai Inspired Chicken Stir Fry
A quick and flavorful Thai-inspired chicken stir fry with jasmine rice and a spicy, umami-rich condiment.
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- •.5 lb Chicken breastsButterflied and salted
- •200 g Jasmine riceWashed and drained
- •300 g Water
- •1 slice Ginger(optional)For fragrance in rice
- •50 g Fish sauceFor pricknom pla
- •20 g Lime juiceFor pricknom pla
- •2 ChiliesFinely diced, for pricknom pla
- •25 g Neutral oilLike peanut oil, divided
- •100 g Sea beans(optional)Or other green vegetables
- •1 pinch SaltFor seasoning
- •1 handful Thai basilRipped up
- •1 pinch MSG(optional)Optional, for flavor enhancement
- 1
Butterfly the chicken breasts, sprinkle with salt, and refrigerate.
10 min
- 2
Wash and drain 200g of jasmine rice. Add 300g of water and a slice of ginger. Bring to a boil, then steam off heat for 25 minutes.
30 min
- 3
Prepare pricknom pla by mixing 50g fish sauce, 20g lime juice, and diced chilies.
5 min
- 4
Heat 15g of oil in a wok over medium heat. Add sea beans and a pinch of salt, sauté for 2-3 minutes. Remove and set aside.
3 min
- 5
Increase heat to high, add 10g of oil, and cook the cubed chicken until browned and cooked through.
5 min
- 6
Return vegetables to the wok with chicken, add Thai basil, and stir fry for 1 minute. Optionally add MSG.
1 min
- 7
Serve with jasmine rice and spoonfuls of pricknom pla.
2 min
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