Packed with protein and plenty of flavor, this Chicken Stir-Fry With Coriander And Spicy Sweet Sauce is a weeknight favorite!
You know that moment when you’re at a restaurant and you shove that first huge mouthful of what you ordered into your face? You start chewing, and there’s a firework-like explosion of flavor, and each bite dances over your taste buds. That’s also usually the time that the server asks you how everything is—it never fails.
Anyway.
That’s pretty much what happened when I ordered a chicken stir-fry at a Thai restaurant. Both my husband and I loved it so much that I wanted to get your taste buds in on the spicy-sweet soy sauce, tender-crispy veggies, and juicy chicken action. So, I decided to make my own version.
And yes, my take on this Thai dish is delicious. I think the recipe hinges on the super fresh burst of vibrant, lemony coriander. There’s nothing like it! You sprinkle a whole bunch of the stuff on your cubed chicken breast. After you try it, you’ll probably want to sprinkle it on everything!
Now, let’s talk texture. This recipe cooks the chicken until it’s golden brown but still nice and juicy. There’s also the pop of fragrant ginger and even more coriander. Trust me—you’ll see why I use so much coriander once you get a taste.
Add the bok choy, red peppers, and portobello mushrooms, and I think you’ll get why this recipe is a favorite. You’re going to like it. I pinky swear.
A spicy, sweet, and salty combination
Let’s talk about coconut aminos, coconut sugar, and sriracha. It’s a flavorful trinity of spicy, sweet, and salty. Even better, the sauce clings beautifully to chicken and veggies. Speaking of veggies, sometimes, I’ll ditch the rice and sub it with riced cauliflower—my husband can’t even tell! Honestly, this sauce is so good, I usually make extra so I can pour it over my leftovers the next day.
What I love most about the sauce is that you can crank the heat or turn it down a notch. As far as hot sauces go, sriracha isn’t exactly tongue-numbing hot, but it does bring a kick. Tweak according to your family’s preference. Or, be like me and sprinkle in some red pepper chili flakes for an extra hit of heat!
Of course, if some friends or family prefer heat and others don’t, sriracha and really any other spicy topping can be added to individual bowls. Either way, finish the bowl with lime, fresh basil, and toasted sesame!
How do I store leftovers?
Refrigerate the chicken and veggies in an airtight container for up to 4 days. Store the rice separately and combine when you reheat.
You can also freeze the chicken and veggies in a freezer-safe container or resealable plastic bag. Thaw in the fridge overnight before reheating.
Whether you store your leftovers in the fridge or freezer, reheat the stir-fry on the stovetop over medium heat. Add a splash of water or broth and stir the pan until everything is heated through.
Serving suggestions
This chicken stir-fry pairs great with all sorts of Asian-inspired sides. On the cold front, try a refreshing Thai Cucumber Salad—it’s a cinch to make, and the spicy, tangy flavors complement the stir-fry! If you have more time on your hands, wrap your own fresh Spring Rolls! For a warm side, go with Air-Fryer Crab Rangoon or a classic Egg Roll Recipe.
Not in the mood for rice? No problem! You can also go with something more low-carb like Cauliflower Rice. Or add in extra fiber and protein with this simple Quinoa Fried Rice recipe!
Ingredients
- 1 cup uncooked white rice
- 1 pound boneless, skinless chicken breast cubed
- 4 teaspoons ground coriander divided
- 2 tablespoons olive oil
- 1 teaspoon fresh ginger minced
- 2 portobello mushrooms chopped
- 1 red bell pepper chopped
- 4 cups bok choy chopped with the stalks and leafy parts divided
- 1/2 cup + 2 tablespoons reduced-sodium chicken broth
- 1/2 cup coconut aminos
- 2 tablespoons coconut sugar
- 1 teaspoon sriracha if desired
For Serving:
- 1 large lime in wedges
- 1/4 cup Thai basil finely chopped
- Toasted sesame seeds if desired
- Sriracha if desired
Instructions
- Prepare your rice as per the package directions. Cook it while you make the stir-fry.
- Place the cubed chicken into a large resealable plastic bag and add in 2 teaspoons of the ground coriander. Seal the bag and toss until the coriander evenly coats the chicken. Set aside.
- In a very large wok or frying pan, heat the olive oil over medium-high heat.
- Add in the remaining ground coriander and the fresh ginger. Stir until golden brown and fragrant, about 30 seconds to 1 minute.
- Add in the chicken and cook until lightly golden brown, about 3-5 minutes per side.
- Reduce the heat to medium and add in the chopped mushrooms, bell pepper, and just the stalk part of the bok choy. Cook until the veggies are tender, about 3-4 minutes.
- Stir in the leafy part of the bok choy, along with the chicken broth, coconut aminos, coconut sugar, and sriracha. Bring to a boil and cook for 1 minute, so that the coconut sugar can dissolve.
- Divide the rice among 4 plates, and then spoon the chicken mixture on top of each portion of rice. Make sure to evenly distribute the sauce—it'll be runny, so let it soak into the rice.
- Garnish with lime wedges, Thai basil, toasted sesame seeds, and sriracha. Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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