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Weeknight Spicy Thai Chicken Stir Fry

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Some nights call for something quick, warm, and a little bit exciting, and that's exactly what this stir fry delivers. Simple ground chicken gets transformed with garlic, chilli, and a savory homemade sauce, all cooked up in one pan in barely any time at all. Perfect for busy evenings when you still want dinner to feel special.
Weeknight Spicy Thai Chicken Stir Fry
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The Story Behind This Dish

A little note from the kitchen.

There's something so satisfying about a dish that hits every note at once, and this one does just that. Savory, a little sweet, and packed with a fiery kick from fresh chilli, it's the kind of meal that wakes up your taste buds without a mountain of ingredients or effort.

Every bite brings together tender ground chicken with the sharp bite of garlic and onion, mellowed by a splash of soy and oyster sauce. Fresh shallots add a gentle crunch, while a generous handful of coriander stirred in right at the end keeps everything tasting bright and fresh rather than heavy.

This is the sort of recipe you'll want to keep in your back pocket for those evenings when everyone's hungry and time is short. It comes together in one pan, uses ingredients you can usually find at any grocery store, and turns a handful of pantry basics into something that feels like a real treat at the dinner table.

Weeknight Spicy Thai Chicken Stir Fry

COURSE: Main Course DIFFICULTY: Easy
Recipe Thumbnail
PREP TIME 10 mins
COOK TIME 5 mins
TOTAL TIME 15 mins
SERVINGS 1 people

Ingredients

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Directions

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Chef's Note

If you're sensitive to heat, start with just one or two of the chillis and add more to taste — you can always stir extra chopped chilli in at the end for those who want it spicier.

Have all your sauce ingredients mixed and ready before you start cooking, since this stir fry moves fast once the chicken hits the pan.

Ground chicken can vary in fat content, so if your pan seems dry, a touch more oil will keep things from sticking during the quick cook time.

Leftovers keep well in an airtight container in the fridge for up to 3 days — reheat gently in a skillet over medium heat so the chicken doesn't dry out.

A squeeze of lime alongside the cucumber and tomato makes a lovely finishing touch if you have one on hand.

Nutrition Facts

Serving: 1 serving
Calories: 1560kcal
Protein: 52g
Carbs: 195g
Fat: 65g
Sugar: 26g
Fiber: 13g
Sodium: 1300mg
Cholesterol: 130mg
Potassium: 650mg

Popular Asked Questions

Q:

Can I use a different type of ground meat instead of chicken?

A:
Ground turkey or ground pork would both work well here and follow the same cooking time and method, since they cook through in a similar way to ground chicken.
Q:

How spicy is this dish, and can I make it milder?

A:
With three Thai chillis, this stir fry has a solid kick. To dial back the heat, simply use fewer chillis or remove the seeds and membranes before chopping, which will tame the spice while keeping the flavor.
Q:

Can I prep any of this ahead of time?

A:
You can chop the garlic, chilli, onion, and shallots, and mix the sauce ingredients together in advance, then store them separately in the fridge so you're ready to cook the moment you want dinner on the table.
Q:

What else can I serve with this besides rice?

A:
Steamed jasmine rice is the classic pairing, but cauliflower rice works nicely for a lighter meal, and fresh cucumber slices and tomato wedges on the side add a cool, refreshing contrast to the spicy chicken.
Q:

How do I know when the chicken is fully cooked?

A:
The ground chicken is ready once it has changed completely from pink to white with no pink remaining, which typically happens just before you add the sauce to the pan.

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