Thai Chili, Garlic, Basil, Sugar, Oyster Sauce, Hoisin Sauce, Fish Sauce

Contains: Fish, Shellfish

May Contain Gluten, Sesame, Soy

Spicy Thai Chicken & Veggie Stir Fry

Serves 2–3 | Ready in 20 minutes

Fast, fiery, and ultra-flavorful—this weeknight stir fry hits all the right notes: savory, spicy, and packed with crisp-tender veggies.

Ingredients:
2 Deeply Rooted Ranch Boneless Skinless Chicken Breasts, thinly sliced (or tofu for a plant-based option)

2–3 tbsp Goody Greens Spicy Thai Stir Fry Sauce

1 tbsp Texas Olive Oil or sesame oil

1 cup Purple Haze Carrots or Rainbow Carrots, julienned

1 Red Bell Pepper, thinly sliced

1 bunch Bok Choy or Lone Star Lettuce Greens, chopped

2 cloves garlic, minced

1 tsp grated ginger (optional)

1–2 cups cooked rice or noodles

Optional toppings: lime wedges, chopped cilantro, crushed peanuts, or a fried egg

Instructions:
Prep the Ingredients:

Slice chicken, wash and chop veggies, and cook rice or noodles if not already done.

Cook the Chicken:

Heat oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 4–5 minutes until lightly browned and cooked through. Remove and set aside.

Sauté Veggies:

In the same pan, add a touch more oil if needed. Stir-fry garlic, ginger (if using), carrots, and bell pepper for 2–3 minutes. Add bok choy and cook until just wilted.

Bring It All Together:

Return chicken to the pan and add 2–3 tbsp of Goody Greens Stir Fry Sauce. Toss everything together until evenly coated and warmed through—about 1–2 minutes.

Serve:

Spoon over warm rice or noodles. Garnish with lime, cilantro, crushed peanuts, or a fried egg for extra richness.

Pro Tip:
This recipe is super flexible—try it with Steamies Dumplings, shrimp, or sliced mushrooms instead of chicken for endless variation.

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