Ingredients Jump to Instructions ↓

  1. 2 Tbsp Dry Sherry

  2. 2 Tbsp Thai Nam Pla* , fish sauce

  3. 1 tsp Brown Sugar

  4. 1 Tbsp Rice Wine Vinegar

  5. 2 Tbsp Creamy Peanut Butter

  6. 1 tsp Red Chile Flakes

  7. 3 Tbsp Peanut Oil , divided

  8. 2 Eggs , lightly beaten

  9. 1 lb Chicken Tenders , cut into bite sized pieces

  10. 1 bunch Green Onions , thinly sliced

  11. 4 cloves Garlic , finely minced

  12. 1 cup Bean Sprouts

  13. 1 cup Shredded Carrots

  14. 3 cups Cooked Jasmine or Basmati Rice

  15. 1 bunch Cilantro , finely minced

  16. 1/2 cup Coarsely Chopped Salted Peanuts

  17. Lime , for serving

Instructions Jump to Ingredients ↑

  1. In a bowl, combine sherry, nam pla, brown sugar, vinegar, peanut butter, and chile flakes. Mix well to combine; set aside. In a wok, heat 1 teaspoon oil to high heat. Add eggs and cook until done, about 1 minute. Remove from pan and set aside. To same pan, add 1-1/2 tablespoons oil and heat to high. Add chicken and cook, stirring often until done, about 5 minutes. Remove from pan and set aside. To same pan, add remaining oil and heat to high. Add green onions, garlic, bean sprouts and carrots. Cook, stirring often, until vegetables are softened, about 5 minutes. Add rice and continue cooking another 2 minutes, stirring often. Add reserved sauce, egg, and chicken. Mix well to combine and cook an additional 2 minutes. Top each serving with cilantro, peanuts, and a squeeze of lime juice.


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