Thai-Style Chicken Stir Fry

Using core Thai ingredients like green curry paste, this chicken stir fry has oodles of authentic flavour. Plus, it’s super quick to make.

Recipe Saved


1 garlic clove, crushed
1 ½ tsp ginger, finely grated
1-1 ½ tbsp green Thai curry paste
2 tbsp soy sauce
2 tbsp brown sugar
2 tsp cornflour
Stir fry
2 tbsp sunflower oil
1 onion, sliced
250g button mushrooms, halved
75g water chestnuts, thinly sliced
120g baby pak choi, broken into small leaves
2 chicken breasts, sliced into strips
50g beansprouts
25g peanuts, roughly chopped


  1. Mix all of the sauce ingredients together in a bowl.
  2. Put the chicken strips into a bowl. Add 1 tbsp of the sauce and lightly season.
  3. Heat 1 tbsp of oil in a wok. Add the chicken and quickly stir fry until just cooked. Set aside.
  4. Heat the remaining oil in the wok. Add the onion, mushrooms and water chestnuts. Fry for 3 to 4 minutes.
  5. Add the sauce, pak choi and chicken and toss over the heat for 2 minutes.
  6. Spoon into a bowl and garnish with beansprouts and peanuts.

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