Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

472 calories; 16.6 g total fat; 66 mg cholesterol; 1503 mg sodium. 55 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
05/23/2018
I didn't have every ingredient on hand but I followed it exactly otherwise. Very tasty! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/23/2018
I didn't have every ingredient on hand but I followed it exactly otherwise. Very tasty! Read More
Rating: 5 stars
05/23/2018
I didn't have every ingredient on hand but I followed it exactly otherwise. Very tasty! Read More