Thai Chicken Stir Fry

Diabetes UK

A low-calorie dish, which is full of flavour. Serve with rice or noodles to give a balanced meal.

  • Serves 2
  • Prep 20 minutes
  • Cook 10 minutes


  • 1 tsp sunflower/rapeseed oil
  • 2 boneless, skinless chicken breast, thinly sliced
  • 2 cloves garlic, sliced
  • 2.5cm fresh ginger, peeled and grated
  • 1 red chilli, finely sliced
  • 1 bunch spring onions, sliced
  • 1 red pepper, seeded and cubed
  • zest and juice 1 lime
  • large bunch basil
  • 1 tbsp reduced-salt soy sauce


Step 1

Heat the oil in a frying pan or wok, until it begins to smoke. Add the chicken and fry for 2–3 minutes until golden, remove from the pan with a slotted spoon and set aside.

Step 2

Add the garlic, ginger and chilli and fry for 1 minute, add the spring onions and pepper and continue to fry for 2 minutes.

Step 3

Return the chicken to the pan with the remaining ingredients and heat through, until piping hot. Serve.

Recipe tips

  • This recipe also works well with thinly sliced lean pork or beef, prawns, salmon, turkey or tofu instead of chicken.
  • Great wrapped up in a tortilla or roti with salad. 
  • If you don’t have all the veggies to hand, you could use packets of stir fry veg, tinned bamboo shoots in water or sliced carrots. 

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