Thai-style Chicken Stir Fry with Vegetables

Packed with whole foods, this easy satisfies takeout cravings with a healthy twist.

Thai-style Chicken Stir Fry with Vegetables
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  • 1 chicken breast cut into bite sized pieces
  • 2 teaspoons grapeseed oil
  • 2 cups sliced or shredded carrots
  • 2 cups sliced shishito pepper (or substitute your favorite pepper)
  • 1 cup
  • 1 ½ tablespoons Maesri Brand red paste


  1. Heat a nonstick pan on high and coat the bottom with the grapeseed oil.
  2. Spread the chicken in a single layer in hot pan. Let it cook, without stirring, for one minute.
  3. Stir in vegetables and curry paste. Sprinkle in about two teaspoons of water if the paste is too thick to mix evenly.
  4. Stir to cook for another 2 to 3 minutes.

Ready in 5 minutes!

Serves 2

Per serving nutrition facts

Calories: 310
Sat. Fat: 1.3 g
Fiber: 11 g
Protein: 31.5 g