Photo of Thai Style Chilli Chicken by WW

Thai Style Chilli Chicken

Points® value
Total Time
45 min
15 min
30 min
Capture the flavours of Thailand in this easy stir fry - great for the whole family.



2 clove(s), crushed

Lemon grass stems

1 individual, (3cm), very finely chopped

Root Ginger

1 tablespoon(s), peeled

Chilli, green or red

1 individual, or red, deseeded and finely chopped

Coriander, fresh

2 tablespoon(s), chopped

Lime Juice, Fresh

4 tablespoon(s)

Soy Sauce

1 tablespoon(s)

Chicken breast, skinless, raw

350 g, boneless, sliced into strips

Brown Rice, dry

300 g, brown

Calorie controlled cooking spray

5 spray(s)


4 medium, thinly sliced

Carrots, raw

1 medium, cut into fine strips

Sugar Snap Peas

100 g, or mangetout, halved

Pak Choi

2 portion(s), heads, roughly shredded


  1. In a bowl mix together the garlic, lemongrass, ginger, chilli, coriander, lime juice and soy sauce. Add the chicken strips then cover and leave to marinate for about 1 hour.
  2. When ready to eat cook the brown rice in lightly salted boiling water for about 30 minutes, or until tender.
  3. Ten minutes before the rice is ready heat the cooking spray in a wok or large frying pan. Stir fry the chicken pieces for 5-6 minutes, then add the shallots, carrot and sugarsnap peas or mangetout. Cook for another 2-3 minutes then add the pak choi and cook until wilted – about 2 more minutes.
  4. Drain the rice and serve with the chicken stir fry.


Another time use turkey stir fry strips instead of chicken.