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Thai Chicken Stir-Fry

Thai Chicken Stir-Fry is a popular and flavorful dish that is loved by many for its combination of tender chicken, fresh vegetables, and aromatic Thai spices. This dish is a staple in Thai cuisine and is known for its balance of sweet, savory, and spicy flavors. With its quick and simple preparation, Thai Chicken Stir-Fry is a go-to option for a delicious and satisfying meal.

Prep Time:

35 mins

Cook Time:

34 mins

Total Time:

1 hr 9 mins

Servings:

Yield:

4 servings

Ingredients

2 cups chicken broth

2 tablespoons minced fresh ginger, divided

1 tablespoon coarsely chopped cilantro stems

1 clove garlic, crushed

2 whole star anise pods

1 ½ cups water

½ teaspoon salt

1 cup jasmine rice

1 pound skinless, boneless chicken thighs, thinly sliced

1 teaspoon Thai red curry paste

1 tablespoon peanut oil

3 Thai bird chiles, minced

1 tablespoon minced shallot

1 clove garlic, minced

4 heads baby bok choy, chopped

4 shiitake mushrooms, sliced

1 teaspoon cornstarch

1 tablespoon fish sauce

1 teaspoon soy sauce

½ teaspoon brown sugar

1 lime

½ cup chopped fresh cilantro

6 leaves Thai basil, chopped

Directions

Step 1

Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.

Step 2

Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.

Step 3

Mix chicken thighs with curry paste.

Step 4

Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.

Step 5

Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.

Step 6

Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.

Step 7

Serve chicken over rice, garnished with cilantro and Thai basil.

Nutrition Facts (per serving)

472

Calories

17g

Fat

55g

Carbs

30g

Protein

Complement

The key to a successful Thai Chicken Stir-Fry lies in the balance of ingredients and the use of traditional Thai seasonings such as fish sauce, soy sauce, and oyster sauce. The dish typically includes a variety of colorful vegetables such as bell peppers, onions, and broccoli, adding both texture and nutrients to the meal. The chicken is usually thinly sliced and quickly cooked in a hot wok, ensuring that it remains tender and juicy. The final touch is the addition of fragrant herbs and spices such as garlic, ginger, and Thai basil, which elevate the dish to new heights of flavor. Whether served over steamed rice or noodles, Thai Chicken Stir-Fry is a delicious and versatile dish that is sure to satisfy any craving for Thai cuisine.