Recipe: Perfect Thai-Style Chicken Stir-Fry

Recipe: Perfect Thai-Style Chicken Stir-Fry Delicious, fresh and tasty.

Thai-Style Chicken Stir-Fry. Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan. Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.

Rice topped with tender strips of chicken and vegetables in a spicy, creamy peanut sauce.

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Stir in the coconut milk sauce.

You can cook Thai-Style Chicken Stir-Fry using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Thai-Style Chicken Stir-Fry

1. It’s 1 lb of chicken thighs, skin and bones removed.

2. You need 2 T of fish sauce.

3. You need 1 T of coconut aminos.

4. Prepare 2 of small bell peppers, red, orange or yellow, sliced.

5. It’s 2 of medium spring onions, sliced.

6. It’s 1 T of fresh ginger, grated.

7. It’s 2 of garlic cloves, crushed.

8. You need 1 of small hot chile pepper, seeded and minced.

9. You need 1/4 c of coconut oil.

10. You need 2 c of bean sprouts.

11. It’s 1/4 c of toasted nut butter.

12. It’s 1 T of lime juice.

13. Prepare of salt and pepper.

14. Prepare 2 T of fresh cilantro.

Continue cooking until sauce is reduced be about Definitely NOT the authentic Thai basil chicken, because the real one is not soupy like this and much much more spicy.

However, I still give it a five.

Thai cuisine is about lightly prepared dishes with strong aromatic flavours.

Stir-fries which originated in China, require a very hot wok with a small Most stir-fries include plenty of crunchy vegetables, they are fast, easy to prepare and so delicious.

Thai-Style Chicken Stir-Fry instructions

1. Slice chicken into med. pieces and add fish sauce and coconut aminos. Marinate at least 1 hr..

2. In large pan, heat half of coconut oil. Add chicken and cook until browned. Remove from pan and set aside..

3. Grease pan with remaining oil. Add ginger, garlic and chile pepper. Cook 2-3 min., stirring constantly..

4. Add bell pepper and onion and season with salt and pepper, cook 5 min. Add bean sprouts and cook 1 min..

5. Add chicken, toasted nut butter, lime juice and combine well. Cook until chicken is heated through. Garnish with cilantro and season with more salt if needed..

This chicken breast recipe was cooked in a wok, but of.

This stir-fry is simple to make, quick, and delicious, so it won't disappoint.

If you like, finish the dish with a mix of fresh cilantro and mint instead of basil.

Add the chicken to the hot pan and keep stirring until the chicken is cooked and all the sides are browned.

Grease the pan with the remaining ghee; add the ginger, garlic, and chile pepper.