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thai chicken fried rice in a bowl with chopsticks

Thai Chicken With Rice

Easy, quick, and packed with a bunch of crazy flavors. This Thai Chicken With Rice skillet will be your new busy weeknight dinner favorite.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 5 portions
Calories 585 kcal


For Stir Fry

  • 2 medium chicken breasts cut into strips
  • 3 cups about 1 cup raw white or brown rice, cooked
  • ½ of medium whole white/brown onion
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger powder
  • 2 large eggs
  • 2 medium carrot julienned
  • 1 cup bell pepper any color or mix, medium-thick slices
  • ½ cup mushrooms white or brown button champignon
  • Vegetable oil for cooking
  • Salt and pepper to taste
  • Scallions for garnish
  • Thai basil leaves for garnish

For The Sauce

  • 2 tablespoon fish sauce
  • 2 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • 2 heaping tablespoon sweet and sour sauce + more to drizzle on top
  • ½ teaspoon chili flakes + more for serving


  • Sauce. Mix all ingredients in a bowl and set aside.
  • Chicken prep. Season the chicken with salt and pepper. Set aside.
  • Heat the wok pan or a large skillet over medium-high heat with vegetable oil, cook chicken on both sides for about 3-4 minutes until golden brown. Remove from pan and set aside.
  • Stir Fry. Wipe or wash the skillet, add carrots, cook for 1-2 minutes,s and follow with bell pepper and, mushrooms.
  • Fry on medium until veggies become almost soft. You want to leave the veggies crunchy and not too soft.
  • Make space in the middle and throw in onion, garlic, ginger powder.
  • Stir fry for few minutes until fragrant. Make space in the middle and break two eggs scrambling until just set.
  • Add the cooked rice, chicken and pour in the sauce.
  • Fry for 1-2 minutes and remove from heat.
  • Serve. Garnish with scallions, hot peppers, chili flakes, more sweet and sour sauce, and serve immediately.



  • How do you not overcook chicken for stir fry? How I usually do, is cook the chicken strips separately and then return them to the skillet once the veggies are cooked. The best practice is to have all the chicken pieces roughly the same size, not very big or small so they can all cook evenly. Fry the chicken on high heat (depends on your stovetop, it may be enough to have a medium-high setting) for no longer than 3-4 minutes on (both sides), once you place the chicken, don’t stir or touch the chicken until 3-4 minutes have passed and then turn it over to the other side. It takes a few trials and errors but once you’ve nailed it, cooking chicken breast becomes a very quick and relatively easy process. 
  • Rice - Any long grain type of rice will work here. My go-to is jasmine rice, once cooked it has a fluffy texture, not sticky, and rather soft. Most Chinese restaurants use this for fried rice dishes. 
Keyword chicken rice skillet, chicken rice stir fry, thai chicken fried rice