Thai Chicken and Vegetable Stir-fry

Total Time
Prep 20 mins
Cook 15 mins

This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.

Ingredients Nutrition


  1. Thinly slice the lemon grass (or lemon rind).
  2. Peel and chop the ginger and garlic.
  3. Heat the oil in a large wok style pan over high heat.
  4. Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
  5. Add the chicken and stir-fry for 2 minutes.
  6. Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
  7. Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
  8. Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
  9. Enjoy!


Most Helpful

Really tasty!! A great way to use (and consume) fresh vegetables!

melinderella April 20, 2010

Very tasty. Next time, I'll use lime instead of lemon - adds a bit more flavor. And I'd like a bit of chili pepper (personal taste). Otherwise, very healthy and pretty.

dianegrapegrower March 15, 2009

I used lemon and a few other adjustments with what we had in the fridge and it was fabulous! Thanks for an easy stir fry! I'll definitely make it again...but hopefully with lemongrass as I do think that would be even better!

CHRISTYAM November 21, 2007

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