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Thai Chicken Stir-Fry

Bok choy, bird chilies, and Thai basil combine to create a flavourful stir-fry that’s off the beaten path.
Serves: 4
Prep Time: 10 min
Cook Time: 10 min


1 lb chicken breasts, cut into thin strips
1 tsp oil
2 tsp oil
3 cloves garlic, chopped
8 baby bok choys
2 red hot chili peppers, small
2 tsp fish sauce
2 tsp sugar
¼ tsp black pepper, ground
¾ cups cilantro, chopped
¾ cups Thai basil, chopped
1 lime, small, juiced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat wok over high heat until hot.

  2. Add 1 tsp (5 mL) oil and swirl to coat.

  3. Add the chicken. Stir-fry for 2 minutes, until browned and cooked through. Transfer to a plate. Add remaining 2 tsp (10 mL) oil, garlic and Bok Choy to wok. Stir-fry for 1 minute.

  4. Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 Tbsp (30 mL) water. Stir-fry for 1 minute. Add cilantro, basil and lime juice. Stir-fry for 1 minute or until heated through.

  5. Serve over rice.

Nutrition Info

Per 290 g serving Amount
Protein28 g
Fat5 g
Saturated Fat1 g
Carbohydrate9 g
Fibre2 g
Sugar5 g
Cholesterol65 mg
Sodium350 mg
Per 290 g serving % Daily Value
Vitamin A80
Vitamin C70
Vitamin B644
Vitamin B1222