Protein Thai Chicken Recipe
This protein Thai chicken brings bold spice without the drama.
It hits sweet, salty, and spicy notes like confidence in heels.
Perfect for women who want lean power, sass, and zero bland bites.
Protein Thai Chicken Recipe
This vegan protein Thai chicken delivers street-style flavor using plant-based protein.It stays light, fiery, and satisfying without wrecking balance or patience.
Ingredients
- Soy chunks or plant-based chicken strips: 200 g
- Coconut milk light: ½ cup
- Thai red curry paste: 1½ tbsp
- Soy sauce: 1 tbsp
- Garlic minced: 1 tbsp
- Ginger grated: 1 tsp
- Lime juice: 1½ tsp
- Olive oil: 1 tbsp
- Bell peppers sliced: ½ cup
- Onion sliced: ½ cup
- Basil leaves: 10–12
- Chili flakes: ½ tsp
- Salt: ¾ tsp
- Water: ¼ cup
Instructions
- Boil soy chunks in salted water for 5 minutes.
- Drain fully and squeeze excess moisture.
- Heat oil in a wok over medium heat.
- Add garlic and ginger, sauté 30 seconds until aromatic.
- Stir in curry paste and cook 1 minute.
- Add plant protein and toss evenly.
- Pour coconut milk and water, mix gently.
- Add soy sauce, chili flakes, and salt.
- Simmer 8–10 minutes until thick and glossy.
- Add vegetables and cook 3 minutes.
- Finish with lime juice and basil.
- Serve hot with rice or lettuce cups.
Notes
Nutritional Values (Per Serving)
- Calories: 360 kcal
- Total Fat: 10 g
- Saturated Fat: 2.1 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 32 g
Vitamins & Minerals (Per Serving %)
- Iron: 30%
- Vitamin C: 35%
- Magnesium: 22%
- Zinc: 24%
- Phosphorus: 28%
Additional Notes / Tips to Enhance the Flavor
Add kaffir lime leaves for authenticity.Use green curry paste for sharper heat.
Leftovers taste even bolder the next day.
