Super Quick Thai Flavoured Stir Fried Chicken Food

SPICY THAI CHICKEN STIR FRY

Steps:

• Mix Sauce ingredients in a small bowl.
• Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
• Add onion and cook for 45 seconds.
• Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
• Stir through shallots. Then stir through coriander and immediately take off the heat.
• Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.

THAI CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.

THAI CASHEW CHICKEN STIR FRY

Steps:

• Sauce: Mix all the Sauce ingredients in a small bowl.
• Cook cashews: Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
• Garlic & onion: Turn heat up to high. Add garlic and onion. Cook for 30 seconds.
• Chicken: Add chicken. Cook for 1 minute until the outside changes from pink to white.
• White part of green onion & chilli: Add white part of green onions and chilli. Cook for 1 minute until chicken is just cooked through.
• Add Sauce: Cook for 1 minute until it reduces down to a syrup, coating the chicken nicely.
• Green onion & cashews: Add green part of green onions and cashews. Toss for 30 seconds.
• Serve: Transfer to serving dish. Serve with jasmine rice, or other rice of choice, garnished with extra red chilli (if you can handle the heat!).

EASY STIR FRIED CHICKEN

Steps:

• Heat 2 tbsp oil in a saucepan, add the chicken and cook until inside is white.
• (I use cooking spray).
• Remove chicken, add onions and cook until soft, return chicken to saucepan and add green bell pepper and jalapeno.
• Season with salt and pepper, add cabbage and cook for a few minutes.
• Add the last three ingredients and cook for a few minutes longer.
• Goes well with rice or pita.

THAI STIR-FRIED CHICKEN WITH MUSHROOMS

Steps:

• Heat oil in wok and stir-fry onions until limp; add garlic and stir-fry for 2 minutes more.
• Remove onion and garlic; add chicken and stir-fry; add soy sauce, ginger, 2/3 of mint leaves, mixing into chicken.
• Add mushrooms, green onions, chilies, onion, garlic, and cook, until chicken is just cooked and tender.
• Then quickly season with vinegar, sugar, and fish sauce, stirring well; then remove from heat.
• Taste for seasoning; add 1 tbsp more fish sauce if you prefer.
• Garnish with remaining mint; serve with hot steamed rice.

QUICK THAI CHICKEN

Steps:

• Cook chicken tenders in oven and cut into bite sized pieces.
• Steam broccoli and onions.
• Mix with chicken and cover with chili sauce.

SUPER QUICK THAI FLAVOURED STIR-FRIED CHICKEN.

Steps:

• Slice chicken fillets into thin strips.
• Mix chicken with oil, garlic, spring onions, soy sauce, vinegar, chili powder and chili sauce and sugar.
• Using a high heat, fry chicken mixture in a large frypan until chicken is well cooked through, stirring all the time (since the chicken is sliced thinly, this takes only a few minutes).
• The mixture will reduce slightly as the chicken cooks.
• Mix cornflour with the chicken stock (or water) in a small cup, so there are no lumps.
• Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half (Watch out, this literally takes 30 seconds to a minute).
• Toss in the coriander.
• Serve on rice or noodles with a salad.
• I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.
• This cooks so fast that I cut up the chicken, put it in the fridge, have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.
• Making it too far in advance means that the sauce gets so thick that it starts sticking terribly to the bottom of the frypan.
• 90% of the cook time is the time it takes to crush the garlic, chop the onions, mix the cornflour etc. Time in the frypan is +/- 4 minutes.