Thai-Style Stir-Fried Chicken Recipe (2024)

Made this last night, it turned out wonderful, I pretty much followed the recipe but did double the sauce and used 4 tablespoons of the red curry paste and extra red pepper flakes, we like spicy. The chicken needed far more stir frying...I like it very browned. I had some green onions already chopped and threw them in. Don't like cilantro so skipped, added extra bean sprouts. Having left overs tonight. Yummo! Will definately make this again.

too much vinegar. maybe leave out. (i like vinegar) doubled sauce too. this was better left over but probably won't make again. family would not eat. have other dishes that are better. i rarely give this low of a score.

We served this in a bowl so we could slurp up all the leftover sauce. Definitely a weeknight winner.

Delicious. Served over steamed jasmine rice. I accidentally used 3 teaspoons of the curry paste and it was fine - not too spicy at all. A cucumber salad was a nice side. Everyone asked to add this to the regular rotation. Who needs take out?!

This was a great recipe & one I'd definitely make again. Of course, I made adjustments to suit my own tastes. I followed others suggestions & doubled the sauce. I'm not a huge fan of cilantro so I subbed in Thai basil instead. I also subbed snow peas for mushrooms & peanut oil for veggie oil. Last, I topped it all off w/ chopped peanuts & more lime juice along w/ the basil & bean sprouts. Next time, I'll add more red pepper because I felt like it needed a bit more heat.

This is a good recipe! It was more tangy than I expected with the lime juice, but we liked it! I also liked the garnish of bean sprouts and cilantro, nice crunch and freshness. I will make this again, I'd like to try it with tofu. I did double as other reviewers suggested...not sure if was totally necessary?

Was very good. I didn't put red curry paste and I served it on rice. The bean sprouts I fried a little bit and mixed with cilantro on the pan and add it on the top. Maybe there is no need for it but it makes it more interesting and better looking too. My picky husband liked it!

This turned out way better than I even imagined! I didn't realize that I could make something so tasty!!!

I made this for dinner last night and it came out awesome. I took the advice of other reviews and doubled the amount of sauce and I'm glad I did. I also added snow peas and I used 3 teaspoons chili garlic sauce instead of red pepper and 2 tbsp curry paste (we like it spicy) and served it over thin rice noodles. Will definatly make this again :)

I really enjoyed this. I doubled the curry paste as others suggested, left out the mushrooms and replaced with red bell pepper and an extra carrot. I liked the bean sprouts on top, but forgot about them when serving up the leftovers so I suppose I could go either way. Served with coconut rice to use up the rest of the can of coconut milk., and some roasted broccoli with an Asian spice blend.

This was good but each one of my family members had an idea to tweek it. We all agreed the bean sprouts can be left off. Some did not care for the cilantro. I personally liked the cilantro. Serving it over rice seems better than serving over rice noodles. I doubled recipe and also added extra coconut milk.

This was great! I made this twice. The first time I followed the recipe exactly. The second time I did not add the excess marinade and added extra curry paste when I added the coconut milk and fish sauce. I also used red peppers and mushrooms since I am not a fan of carrots and onions. It was much better the second time. It is yummy and I will keep it in rotation. No need for the bean sprouts and cilantro either.

THis was really good and differnt. Omitted mushrooms (bf doesnt like them) and threw in some blanched broccoli and boc choy at the mushroom step. I also doubled the sauce like others recommended and doubles the curry paste. Still wasn't very spicy but with some siracha it was perfect. Served with Brown Rice noodles and garnished wtih the bean sprouts, cilantro, lime and green onion. HUGE portion and you could add any vegtales you prefer. Dilicious.

Ok, I don't actually know if it is worthy of a special occasion, but my whole family (including a very picky child) really liked it. I added some bok choy for extra veggies and I think just about any other stirfry veggie could be added. When I'm kid free I might prefer to spice it up a little, but with kiddo I just added some Siracha. Zing!

It would be nice to be able to see any recipes on this site without the "pin it, tweet, print,e-mail,send to mobile bar obstructing the recipe, the ingredients and the comments. Very poor design--the bar needs to be out of the way!

This is a different kind of recipe! Very unique and luscious! In fact, I wanted to make this on our dinner. Try also visiting my favorite food site, GOURMETRECIPE. They do have lots of exciting and interesting recipes for you to choose from. Not only that, they have lots of recipe videos for you to watch and replay while cooking.

Yum! This was really good, and I didn't even follow the recipe. It is very forgiving. I used cider vinegar instead of rice vinegar, white sugar instead of brown, frozen onion and bell pepper mix instead of the vegs recommended in the recipe, and no cilantro or bean sprouts and it was still really, really good. From experience with other Thai-type recipes, I would not recommend leaving out the curry paste (though I think green would probably work similarly to red paste), coconut milk (though you could use full fat), or fish sauce. This one's a keeper!

Too much vinegar

This was a lot of work for something that tasted so bland. It's rare that we dislike any Cooking Light recipe, but this one is getting tossed!

I had red curry paste, light coconut milk, and chicken thighs on hand from a previous recipe and I was searching for a recipe to use them up. This one fit the bill. I subbed the breast meat for the thighs, and I used frozen green peas instead of mushrooms because that's what I had on hand. I also left out the fish sauce as I thought the rice vinegar and the lime juice gave it enough of a "twang" already. My 1 and 3 year old kids enjoyed it, though I had to pick out the veggies and chicken and serve everything separately, kind of a pain, picking out each pea!! But they ate almost a whole serving each that way, so it was worth it. I served it over brown basmati rice. It was a nice weeknight dish to use up leftovers, but I wouldn't seek it out specifically for company.

Followed recipe exactly, and it was very good. It had a great taste, but I like a little more spice. I upped the curry paste but it still wasn't very spicy. Served with rice and rice noodles for last minute guests. Will make again; easy to make.

I have never cooked any thing like this before so I was a little nervous. But it turned out really well!!! My husband said its the best dish I have ever made! I had to make some substitutions cause of what I had, lemon instead of lime, apple cider vinegar instead of rice, and I actually put it with rice and rice noodles, and it turned out really well. We are making this again next week for sure!

This recipe was good, and to my surprise using the healthier coconut milk tasted great, but next time I will leave out the mushrooms. I think they over powered the other flavors.

My hubby said this was a keeper. I doubt I'll ever make another recipe, this was fantastic. I did thicken the sauce with a little cornstarch and added celery to the stir-fry.

This will not taste like your favorite restaurant thai chicken dish. The key here is "thai-style." My dish came out with a little too much acid-vinegar and lime and not enough creaminess from the coconut milk. When I added thai noodles, there wasn't quite enough sauce either.

It was a pretty good recipe. It took a little longer than I wanted and I did increase the amount of red curry paste to 1 Tbsp and the coconut milk to 1 cup. It was more of an everyday meal than for special occasions. I will try again.

Really delicious - I've been looking for a reliable, quick red curry recipe as it's one of our favorites, hence the 5 stars! Per other reviewers I increased red curry paste to 4 tsp., added 1/2 tsp. chile garlic paste when I added coconut milk (skipped red pepper in marinade), and increased coconut milk to 3/4 cup (we LOVE the sauce over our rice). Definitely will add to the rotation.

I loved this recipe it was wonderful, I will make it again! Great flavor and super quick!

I'm surprised people needed more sauce. I had way more than I thought it would make. I had to make my own coconut milk because I didn't have any light canned. I would definitely use light and maybe even cut it a bit to reduce the fat. I ate this with brown rice. Yum. A repeat dinner for sure.

I think this is the best stir-fry I have ever made. I added more pepper flakes to the oil when I heated it. I used baby bellas, added snow peas (from the garden, yum), red pepper, and garlic. I also used soy sprouts only because they looked better that day than the bean. I used stir-fry noodles, too. I wouldn't really serve it for a special occassion, but it was 4 stars yummy.

Like most here, I enjoyed the dish. Taking the advice of a few I doubled up (plus) on the red curry paste and the hot red peppers - it just allowed for the necessity of eating bread and a slight moistening of the brow. Additionally, instead of cubing the chicken I put it through the food processor using the slicing disk. Make sure you slightly freeze the breasts first. Soft, but not sticky. Otherwise the cut is messy. The cut forms narrow elongated strips of chicken that are bit size. Also, I simmered the final stage longer, allowing the juices to thicken somewhat. Not a big fan of cellophane noodles, I'll use Jasmine rice next time.

this recipe is fantastic. much healthier and tastier (i think) than take out thai! i added a teaspoon extra of red curry paste, doubled the amount of crushed red pepper, and added bok choy. this recipe is excellent with shrimp too! i tossed everything with rice noodles and squirted lime over the top.

I agree with previous reviewers - you should double the sauce. I also added snow peas and green peppers. Overall, this was a very easy one-pot dish and I really enjoyed the flavors.

This was terrific. I thought it could use more sauce so I added some chicken stock, more red curry paste and a little corn starch to the marinade before i added it to the pan. I did marninate the chicken over nite and added sliced snow peas and some water chestnuts. I'll make this again! I served this with some Chinese green beans

This was wonderful! I substituted the 2 teaspoons of red curry paste with two tablespoons . Sounds like alot but it was perfect. Plus, be sure to make extra sauce.... This has become a family favorite and will make it again.