Thai Chicken Stir-Fry recipe

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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

Nutrition Info

472 calories
carbohydrate: 55 g
cholesterol: 66.3 mg
fat: 16.6 g
fiber: 6.1 g
protein: 29.8 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1502.9 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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