Chicken and Vegetable Stir-fry


makes 5-6 servings

  • 2 tbsp. vegetable oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp. chopped fresh red chilies
  • 1 lb. boneless, skinless chicken thighs, cut in 1/4-inch / 5-mm strips
  • 1 carrot, cut in matchsticks
  • 1 cup sliced beans, cut in 1/2-inch / 1-cm lengths
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1/2 cup corn kernels
  • 1/3 cup coconut milk
  • 2 tbsp. oyster sauce
  • 2 tbsp. lime juice
  • 1 tbsp. fish sauce

(Measurement Guides)

( Metric Cooking Conversion )


Heat a wok or large skillet over medium-high heat and add oil. Add garlic and chilies and stir-fry for 30 seconds. Add chicken and stir-fry for 2 minutes.

Increase heat to high. Add carrot, beans, red pepper and corn and stir-fry for 4 minutes, or until vegetables are just tender and chicken is cooked.

Add coconut milk, oyster sauce, lime juice and fish sauce. Toss to combine until heated through.

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