Source: CanolaInfo Test Kitchen | Category: Sauté/Stir-Frying

Thai Chicken Stir-Fry

A great recipe for company, and quick to do!

Thai Chicken Stir-Fry


  • 2 skinless, boneless chicken breasts, cut into thin strips
  • 2 Tbsp chili-garlic sauce 30 mL    
  • 2 - 3 Tbsp canola oil 30 - 45 mL    
  • 2 cup snow peas, trimmed 500 mL    
  • 3 heads baby bok choy, chopped into large pieces 3 heads     
  • 1 cup canned, unsweetened coconut milk 250 mL    
  • 1 tsp cornstarch 5 mL    
  • 1/2 tsp salt 2 mL       
  • 3 Tbsp thinly sliced fresh basil 45 mL  


1. In large wok, heat canola oil over medium-high heat. Quickly stir fry chicken in oil until lightly browned and juices run clear. Stir in chili-garlic sauce. Remove chicken from wok and set aside.

  • 2. Add 1 Tbsp (15 mL) more canola oil to wok and heat. Stir fry snow peas and bok choy stalks for 2 - 3 minutes (leave the leaves out until the end of cooking time). Add coconut milk. Heat and stir.
  • 3. Dissolve cornstarch in 1 Tbsp (15 mL) water and add to wok along with the chicken and bok choy leaves. Heat and stir to thicken the coconut milk, about 2 - 3 minutes. Season with salt and sprinkle with basil. Serve over cooked rice.


  4 servings

serving size

nutritional analysis

Per Serving

Total Fat24 g
Saturated Fat12 g
Cholesterol35 mg
Carbohydrates13 g
Fiber3 g
Protein18 g
Sodium640 mg