Thai Style Chicken Stir Fry Food

THAI STYLE CHICKEN STIR FRY

Steps:

• Mix together all the ingredients for the sauce and set aside.
• Heat the pan over high heat. Add oil, onion, chili pepper, and garlic. Stirring continuously.
• When the garlic is just starting to brown, add chicken. Cook, stirring, for 5 minutes or until it starts to brown.
• Add peppers, Bok choy, cucumber and all the sauce. Cook, stirring for 2 minutes or until thickened.
• Remove from heat and add basil and cilantro. Stir to combine.
• Serve immediately garnished with fresh, cilantro and any of the other garnish options.

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.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
• Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
• Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
• Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
• Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
• Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

THAI CHICKEN STIR-FRY

Steps:

• 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.

THAI STYLE CHICKEN STIR FRY

Steps:

• Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
• 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.
• Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
• Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
• Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
• To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.

THAI CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Thinly slice the lemon grass (or lemon rind).
• Peel and chop the ginger and garlic.
• Heat the oil in a large wok style pan over high heat.
• Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
• Add the chicken and stir-fry for 2 minutes.
• Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
• Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
• Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
• Enjoy!

THAI CHICKEN STIR-FRY FOR TWO

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; serve with rice.

THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.

THAI-STYLE CHICKEN STIR-FRY

Steps:

• Combine fish sauce, soy sauce, and ginger in a large zip-lock plastic bag; add 1 1/2 tablespoons lime juice.
• Add chicken, seal and marinate in refrigerator for 25 minutes.
• (Tip: Chop garlic, peppers, and veggies while chicken marinates).
• Remove chicken from bag, reserving marinade.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken, stir-fry until chicken begins to brown.
• Add zucchini, onion, red pepper, garlic, and jalapeno pepper, stir-fry 5 minutes or until chicken is done.
• Add reserved marinade and cook 1 minute.
• Remove from heat and stir in remainder of lime juice, basil, cilantro, and green onions.
• Serve over jasmine rice or cellophane noodles.

THAI SPICY STIR FRY CHICKEN

Steps:

• Cut the chicken into bite size pieces.
• Stir Fry the cut chicken until browned (apprx 5 minutes).
• Add peppers, mushrooms & carrots, stir fry for 5 minutes more over medium high heat.
• Add green onions cook 1 minute.
• Mix together remaining ingredients (except Cilantro garnish), pour over chicken simmer 5 minutes .
• Meanwhile cook your Noodles or rice or whatever you are serving it with.

THAI CHICKEN STIR FRY

Steps:

• Cut your chicken into bite size pieces, place in a large frying pan or wok with 1/3 Cup of water at medium - high heat.
• Add coconut oil, honey, lime juice, garlic powder, ginger and basil.
• When your chicken is cooked, add soy sauce, onion, red pepper, carrots and other desired cut up vegetables.
• Put the lid on and cook for 7 minutes on medium - high heat.
• In the last 2 minutes of the above, add crushed red pepper, cloves of garlic (use a garlic press).
• In a small bowl mix cornstarch and 1/2 half cup of water.
• When the 7 minutes are up add the cornstarch and water to thicken the sauce.
• Serve with capellini noodles or jasmine rice (add coconut oil during cooking).

THAI CHICKEN WITH BASIL STIR FRY

Steps:

• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
• In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.