Thai chicken broccoli stir fry

Ready in 30 minutes from start to finish, this Chicken Vegetable Stir Fry has a delicious sticky-sweet honey ginger garlic stir fry sauce. So good!

Thai Cashew Chicken Stir Fry - super quick Chicken Stir fry recipe, packed with Thai flavours with the added crunch of perfectly roasted Cashews. You can either serve it as an appetizer or with rice/noodles for a complete meal.

Sweet Thai Chili Chicken Stir Fry turns vegetables and chicken breast into something magical. Fast and flavorful, the sweet chili sauce for chicken has a spiciness that’s not too overpowering but can easily be kicked up a bit with the addition of red chili flakes.

This chicken and broccoli stir-fry is super tasty and much healthier than takeout!

This Thai Chili Sauce Chicken Stir-fry features Thai Chili Sauce, or nam prik pao, a common ingredient in Thai cooking. A little bit spicy, a little bit sweet, it also has a savory umami flavor that comes from the addition of shrimp.

This is Marion's mum’s classic Thai Ginger Chicken Stir Fry (Gai Pad King). It’s a restaurant dish that is really easy to recreate at home.

This Thai basil chicken is a fast and easy Thai stir fry made with chicken, Thai basil, and vegetables! Add chilis peppers for extra spice and serve with rice and a fried egg!

A quick 30-minute Thai stir fry dish which combines pan-fried chicken and roasted cashew nuts in a flavourful sweet and spicy sauce.

Recipe video above. Crunchy and creamy cashews are the star in this popular Thai chicken stir fry! Tossed with a bold and savoury Thai stir fry sauce, make this as spicy as you want – or not at all.Thai Cashew Chicken is a dry-style stir fry so there's not a ton of sauce like with Chinese Cashew Chicken. But the flavour in this one is much more intense so you don't need nor do you want more sauce, it will be too salty!SPICINESS: Nice buzz to it from 1/2 a fresh chilli, not blow-your-head-off…

Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).