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Thai Chicken Stir-Fry

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"Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice."
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1 h 9 m servings 472 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. Mix chicken thighs with curry paste.
  4. 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.
  5. Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
  6. 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.
  7. Serve chicken over rice, garnished with cilantro and Thai basil.

Nutrition Facts

Per Serving: 472 calories; 16.6 g fat; 55 g carbohydrates; 29.8 g protein; 66 mg cholesterol; 1503 mg sodium. Full nutrition

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