Thai Chicken Stir-Fry
cook time: 35 mins
This light chicken stir-fry recipe definitely has the look and taste of Thai cuisine with its colorful assortment of vegetables and bold flavorings of fish sauce, crushed red pepper, garlic, ginger, and peanuts. Knowing the proper method for mincing garlic is beneficial when preparing this tasty stir-fry.
* 1 pound skinless, boneless chicken breast halves
* 1/4 cup rice wine
* 3 tablespoons reduced-sodium soy sauce
* 2 tablespoons water
* 1 tablespoon fish sauce (optional)
* 1-1/2 teaspoons cornstarch
* 1/2 teaspoon crushed red pepper
* 1 tablespoon cooking oil
* 1 teaspoon grated fresh ginger
* 2 cloves garlic, minced
* 1-1/2 cups bias-sliced carrots (3 medium)
* 2 cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
* 4 green onions, bias-sliced into 1-inch pieces
* 1/3 cup dry roasted peanuts
* 2 cups hot cooked rice
* Chopped peanuts (optional)
1. Cut chicken into 1-inch pieces; set aside.
2. For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4. Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts.
Makes 4 servings.
- 2 3-oz. pkg. Oriental-flavored ramen noodles
- 3 cups cut-up vegetables, such as broccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots
- 1-1/4 cups water
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 2 Tbsp. packed brown sugar
- 1 Tbsp. cornstarch
- 1/2 tsp. crushed red pepper
- 2 cups chopped cooked chicken
- 1 8-oz. can sliced water chestnuts, drained
- 1 8-oz. can bamboo shoots, drained
- 1/4 cup chopped peanuts
- 1/4 cup sliced green onions
- Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.
- Meanwhile, for sauce, in a medium saucepan whisk together the 1-1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. Makes 4 (1-1/2-cup) servings.
I have not had a chance to try either of these but they look and sound incredible so I am blogging them as a future try. If you try them this week please let me now what you think of them!