Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Chicken and Vegetable Stir-fry Recipe
    Lost? Site Map

    Thai Chicken and Vegetable Stir-fry

    Thai Chicken and Vegetable Stir-fry. Photo by kazalex

    1/2 Photos of Thai Chicken and Vegetable Stir-fry

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    - Carla -'s Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Thinly slice the lemon grass (or lemon rind).
    2. 2
      Peel and chop the ginger and garlic.
    3. 3
      Heat the oil in a large wok style pan over high heat.
    4. 4
      Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
    5. 5
      Add the chicken and stir-fry for 2 minutes.
    6. 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. 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. 8
      Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
    9. 9

    Ratings & Reviews:

    • on April 20, 2010


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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2009


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2010


    Read All Reviews (4)


    Nutritional Facts for Thai Chicken and Vegetable Stir-fry

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.7
    Calories from Fat 143
    Total Fat 15.9 g
    Saturated Fat 2.3 g
    Cholesterol 45.3 mg
    Sodium 470.5 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 3.8 g
    Sugars 4.3 g
    Protein 20.0 g

    The following items or measurements are not included:


    fresh ginger

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites