Fragrant Thai Chicken Stir-Fry

Fragrant Thai Chicken Stir-Fry

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Once you have all the ingredients ready, chicken stir-fry is quick and easy to cook! The combination of mint and coriander stirred through at the end really lifts all the flavours and gives it a good kick!

  • Recipe serves4
  • Preparation time40 minutes
  • Cooking time30 minutes


  • 125 ml hot water
  • 1 KNORR Chicken Stock Pot
  • 1 Stalk finely shredded lemon grass
  • 125 ml Sliced button mushrooms
  • 125 ml Baby corn, sliced
  • 1 Carrot, peeled and sliced
  • 30 ml Sweet chilli sauce
  • 15 ml Chopped mint
  • 30 ml Chopped coriander
  • 30 ml sunflower oil
  • 400 g Chicken breast fillet, cut in thin strips
  • 1 Small onion, finely chopped
  • 2 Cloves garlic, crushed
  • 10 ml Crushed ginger
  • 250 ml Broccoli florets
  • 1 Small red pepper, sliced
  • 4 Spring onions, sliced
  • 125 ml Sliced green beans


  • Heat half the sunflower oil in a wok and stir-fry chicken until golden brown, then remove and set aside.
  • Heat remaining oil and fry onion, garlic and ginger until soft. Add the vegetables and stir-fry until almost tender.
  • Return the chicken to wok with lemon grass, KNORR Chicken Stock Pot, water and sweet chilli sauce and stir-fry 1-2 minutes longer.
  • Remove from heat, stir through mint and coriander and serve with rice.