Name: Thai Chicken Stir-Fry
Prep time: 35 min
Cook time: 34 min
Total time: 69 min
Ingredients: 2 cups chicken broth; 2 tablespoons minced fresh ginger, divided; 1 tablespoon coarsely chopped cilantro stems; 1 clove garlic, crushed; 2 whole star anise pods; 1.5 cups water; 0.5 teaspoon salt; 1 cup jasmine rice; 1 pound skinless, boneless chicken thighs, thinly sliced; 1 teaspoon Thai red curry paste; 1 tablespoon peanut oil; 3 Thai bird chiles, minced; 1 tablespoon minced shallot; 1 clove garlic, minced; 4 heads baby bok choy, chopped; 4 shiitake mushrooms, sliced; 1 teaspoon cornstarch; 1 tablespoon fish sauce; 1 teaspoon soy sauce; 0.5 teaspoon brown sugar; 1 lime; 0.5 cup chopped fresh cilantro; 6 leaves Thai basil, chopped

Thai Chicken Stir-Fry

5.0

(3)

3 Reviews

2 Photos

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

Recipe by Tastyeatsathome

Published on March 5, 2020

Prep Time:

35 mins

Cook Time:

34 mins

Total Time:

1 hrs 9 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 cups chicken broth
2 tablespoons minced fresh ginger, divided
1 tablespoon coarsely chopped cilantro stems
1 clove garlic, crushed
2 whole star anise pods
1 ½ cups water
½ teaspoon salt
1 cup jasmine rice
1 pound skinless, boneless chicken thighs, thinly sliced
1 teaspoon Thai red curry paste
1 tablespoon peanut oil
3 Thai bird chiles, minced
1 tablespoon minced shallot
1 clove garlic, minced
4 heads baby bok choy, chopped
4 shiitake mushrooms, sliced
1 teaspoon cornstarch
1 tablespoon fish sauce
1 teaspoon soy sauce
½ teaspoon brown sugar
1 lime
½ cup chopped fresh cilantro
6 leaves Thai basil, chopped

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.
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 (per serving)

472	Calories
17g	Fat
55g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 472
% Daily Value *
Total Fat 17g	21%
Saturated Fat 4g	20%
Cholesterol 66mg	22%
Sodium 1503mg	65%
Total Carbohydrate 55g	20%
Dietary Fiber 6g	22%
Total Sugars 7g
Protein 30g
Vitamin C 212mg	1,062%
Calcium 509mg	39%
Iron 6mg	33%
Potassium 1374mg	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.