thai chicken fried rice recipe
The Best thai chicken fried rice recipe
I love this recipe because it’s so versatile. It works for a casual weeknight dinner, a quick lunch for the kids, or even a light meal when we’re hosting friends and want something fresh but not fancy. The ingredients are easy to grab, and you can adjust the spice level to match what your family prefers. Plus, it’s got a little bit of everything—protein from the chicken, fiber from the rice, and healthy fats from the peanuts and oil. It’s not just filling; it’s nutritious in a way that feels satisfying without feeling like a chore. And honestly, there’s nothing like the smell of this in the kitchen to make everyone sit down and eat. It’s the kind of dish that makes you feel good about what you’re serving, whether you’re feeding your family or just treating yourself.
Thai Chicken Fried Rice with Peanut Sauce
A vibrant, flavorful fried rice dish featuring tender chicken, crisp veggies, and a rich peanut sauce. Perfect for a quick weeknight meal with bold Thai-inspired flavors.
🥘Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 2 cups cooked jasmine rice, cold and day-old
- 1 cup frozen peas and carrots
- 1 egg, lightly beaten
- 2 tbsp vegetable oil (divided)
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp sriracha (optional)
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp water
👨🍳Directions
-
1
In a bowl, mix chicken with soy sauce, grated ginger, and minced garlic. Set aside. -
2
Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken until no longer pink, about 6–8 minutes. Remove and set aside. -
3
In the same skillet, add remaining 1 tbsp oil. Scramble the egg until just set, then remove and set aside. -
4
Add cold rice, frozen veggies, and cooked chicken to the skillet. Stir-fry for 3–4 minutes until heated through. -
5
In a small bowl, whisk peanut butter, soy sauce, lime juice, honey, sriracha, garlic, ginger, and water until smooth. Pour over the rice and stir well. -
6
Cook for another 3–4 minutes until flavors meld and rice is fragrant. Garnish with extra lime if desired.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra crunch, add crushed peanuts or sesame seeds on top before serving.
- Use day-old rice for the best texture—it absorbs sauce better.
- Adjust spice level by adding more or less sriracha.
Watch Video Of How Thai Chicken Fried Rice with Peanut Sauce Works
❓ Frequently Asked Questions About Thai Chicken Fried Rice with Peanut Sauce
How do I adjust the spice level in this recipe?
For a milder version, reduce the amount of chili flakes or omit them entirely. If you want extra heat, add a pinch of cayenne pepper or a dash of sriracha. Always taste as you go and adjust to your preference.
Can I use leftover cooked chicken instead of fresh?
Absolutely. Shred or dice leftover cooked chicken, then pat it dry with paper towels to remove excess moisture before mixing it into the rice. This helps prevent a soggy dish.
What’s the best way to prevent the rice from sticking together?
Use cold, day-old rice for the best texture. Stir frequently while cooking, and avoid overcrowding the pan. A splash of water or soy sauce in the pan can also help keep it loose.
How should I store leftovers?
Cool quickly in the fridge within an hour, then store in an airtight container. It will keep for up to four days. Reheat gently in a pan over medium heat, stirring occasionally, until hot through.
Can I substitute any of the ingredients?
Yes, but for best results:
– Swap the peanut butter for tahini or almond butter.
– Use frozen peas instead of fresh if needed.
– Replace the soy sauce with tamari for gluten-free options. Always check for any potential cross-contamination if allergies are a concern.
