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Spicy Thai Chicken Stir Fry

  • 30minutes
  • 354calories

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Source: thai.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs boneless skinless chicken breasts

  2. 2 cloves garlic , mashed

  3. 1 onion , sliced julienne

  4. 1/4 cup chopped basil

  5. 4 green onions , sliced julienne

  6. 2 tablespoons chopped cilantro

  7. 4 tablespoons fish sauce (nuoc mam)

  8. 1/4 cup brown sugar

  9. 4 tablespoons soy sauce

  10. 1 teaspoon sesame oil

  11. 1/4 cup hoisin sauce

  12. 1 tablespoon chili-garlic sauce (this can be purchased at any asian grocery store)

  13. salt and pepper

  14. 2 tablespoons peanut oil

Instructions Jump to Ingredients ↑

  1. Mix fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce and chili garlic sauce in a medium sized bowl.

  2. Add chicken, sliced thinly and marinate 5 minutes while you chop the veggies.

  3. Heat peanut oil in large fry pan or even better, a wok.

  4. Add garlic, stir fry until golden, then add onion, and fry another minute.

  5. Add chicken and the marinade, and stir fry until no longer pink--about 5-7 minutes.

  6. Add remaining vegetables, except basil, and stir fry about 2-3 minutes, until color pops.

  7. Add basil and cook about 1 more minute, until basil wilts.

  8. Serve over steamed white rice.

  9. I sometimes add red pepper, spinach, bean sprouts, water chestnuts, whatever I have on hand.

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