Thai Chicken Stir-Fry recipe
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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
Nutrition Info
- 472 caloriescarbohydrate: 55 gcholesterol: 66.3 mgfat: 16.6 gfiber: 6.1 gprotein: 29.8 gsaturatedFat: 3.9 gservingSize: -sodium: 1502.9 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Thai Chicken Stir-Fry
Directions
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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.
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.
Mix chicken thighs with curry paste.
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.
Ladle 1 cup chicken broth mixture into a bowl, whisk in cornstarch.
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.
Serve chicken over rice, garnished with cilantro and Thai basil.