Thai Chicken Stir Fry

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 384.4
  • Total Fat: 8.9 g
  • Cholesterol: 68.4 mg
  • Sodium: 2,566.9 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 33.8 g

View full nutritional breakdown of Thai Chicken Stir Fry calories by ingredient
Report Inappropriate Recipe

Submitted by:


Spicy, but savory WW Points: 7 Spicy, but savory WW Points: 7
Number of Servings: 4


    2 Chicken Breasts, sliced into short strips
    2 cloves Garlic, sliced
    1/2 cup Scallions, diced
    1 Eggplant peeled and diced
    1 medium Summer Squash, diced
    1/2 large Onion, diced
    2Tbsp Olive Oil
    2 boil in bags, Long Grain White Rice

    1/2 cup Soy Sauce
    1/4 cup Cider Vinegar
    1/4 cup Orange Juice
    4 tablespoons Chili-Garlic Sauce
    1/4 teaspoon ground Ginger
    2 teaspoons McCormick Thai Seasoning


Combine all ingredients for marinade.

Reserve about 1/4 of mixture in separate container.

Add chicken and let sit for at least an hour.

Put pan or wok over medium-high heat.

Add olive oil combo until sizzling.

Add scallions and garlic.

Add chicken mixture and simmer until chicken is no longer pink.
Add eggplant, summer squash and onion; add reserved marinade as necessary.

Simmer for about 10 minutes, until vegetables are crisp-tender and cook boil in bags rice for 10 minutes in boiling water.

Remove and drain; add rice to vegetable-chicken mixture and cook 2 minutes longer.

Number of Servings: 4

Recipe submitted by SparkPeople user CMASON77.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.