THAI CHICKEN STIR-FRY
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy this Thai recipe in minutes. -Sally Bailey, Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender., Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
Nutrition Facts : Calories 363 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
THAI CHICKEN STIR FRY
Make and share this Thai Chicken Stir Fry recipe from Food.com.
Provided by ajtravellingchef
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cut your chicken into bite size pieces, place in a large frying pan or wok with 1/3 Cup of water at medium - high heat.
- Add coconut oil, honey, lime juice, garlic powder, ginger and basil.
- When your chicken is cooked, add soy sauce, onion, red pepper, carrots and other desired cut up vegetables.
- Put the lid on and cook for 7 minutes on medium - high heat.
- In the last 2 minutes of the above, add crushed red pepper, cloves of garlic (use a garlic press).
- In a small bowl mix cornstarch and 1/2 half cup of water.
- When the 7 minutes are up add the cornstarch and water to thicken the sauce.
- Serve with capellini noodles or jasmine rice (add coconut oil during cooking).
Nutrition Facts : Calories 318.2, Fat 13.7, SaturatedFat 6.5, Cholesterol 61.9, Sodium 985, Carbohydrate 27.5, Fiber 2.1, Sugar 19.5, Protein 22.9
THAI CHICKEN STIR-FRY - 4 POINTS
A recipe from a Weight Watchers meeting that I was afraid I'd lose. It is said to taste very authentic. Serve with jasmine rice (2 points/half cup)
Provided by Linky
Categories Chicken Breast
Time 18m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; saute for 3 minutes.
- Add scallion and garlic; saute until quite fragrant, about 2 minutes. Add green bean, fish sauce, soy sauce, sugar and chili paste; saute until green beans are crisp-tender, about 2 to 3 minutes.
- Add basil and cook for 1 minute more.
Nutrition Facts : Calories 250.8, Fat 14.1, SaturatedFat 3.5, Cholesterol 72.6, Sodium 512.5, Carbohydrate 5.5, Fiber 1.6, Sugar 3, Protein 25.2
THAI CHICKEN STIR-FRY
Make and share this Thai Chicken Stir-Fry recipe from Food.com.
Provided by graffeetee
Categories Thai
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into bite size pieces.
- Combine 3 tablespoons of the soy sauce, garlic, and sambal oelek.
- Marinate the chicken for 15 minutes in this mixture.
- Combine peanut butter, brown sugar, and remaining tablespoon soy sauce and set aside.
- Heat the oil in a wok and stir-fry the chicken until no longer pink.
- Add onion and peppers; stir-fry a few more minutes until veggies are tender but still crisp.
- Add cabbage and peanut sauce.
- Reduce heat, cover and simmer until cabbage is slightly cooked, about 2 minutes.
- Sprinkle the peanuts on top. Whether the peanuts are salted or not is up to you.
- Serve over rice.
Nutrition Facts : Calories 358.5, Fat 18.7, SaturatedFat 3.2, Cholesterol 65.8, Sodium 1167.1, Carbohydrate 15.2, Fiber 3.6, Sugar 9.1, Protein 34.6
THAI CHICKEN STIR-FRY
This a recipe I am posting for the 2016 Culinary Quest - Thailand/Indonesia leg. This is from my "Simple and Delicious" magazine by Sally Bailey. It uses frozen blend of vegetables, but feel free to use fresh.
Provided by diner524
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.
- Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice.
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI CHICKEN AND VEGETABLE STIR-FRY
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
Provided by - Carla -
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Thinly slice the lemon grass (or lemon rind).
- Peel and chop the ginger and garlic.
- Heat the oil in a large wok style pan over high heat.
- Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
- Add the chicken and stir-fry for 2 minutes.
- Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
- Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
- Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
- Enjoy!
THAI STYLE CHICKEN STIR FRY
This came out of having some vegetables I wanted to use up before they needed throwing out, so feel free to play around with veg. It is super simple and easy to make without having a huge prep time. Although if you don't cook a lot of Asian style food like me, then a lot of people would not always have some of these ingredients on hand all the time. I love Chinese, Japanese, Indonesian, Malaysian etc.. So I have herbs and spices sitting in my cupboard that most people would have never heard of. The ingredients in this though are very common and with Asian becoming more popular to cook at home now days, rather getting a take out. The ingredients listed below are available at just about all regular supermarkets now.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Note: I served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
- Combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
- Add a little extra oil and stir fry pepper and garlic for about 1-2 Min's, stir constantly so as not to burn garlic.
- Add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
- Add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few Min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
- To serve: Serve as is on individual serving plates. Read note above if serving over rice or noodles.
THAI CHICKEN STIR-FRY
Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Provided by Tastyeatsathome
Categories World Cuisine Recipes Asian
Time 1h9m
Yield 4
Number Of Ingredients 23
Steps:
- 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 : Calories 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, Sodium 1502.9 mg, Sugar 7.2 g
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THAI CHICKEN STIR-FRY - BETTER HOMES & GARDENS
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4.3/5 (4)Total Time 35 minsServings 4Calories 435 per serving
- For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
- Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
- Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts. Makes 4 servings.
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