Thai Potato Stir Fry Recipes

THAI POTATO STIR-FRY

Steps:

• Using a sharp knife, cut the potatoes into small cubes.
• Bring a large pan of water to a boil and cook the diced potatoes for 5 minutes; drain thoroughly.
• Heat the vegetable oil in a wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
• Add the potatoes, diced bell peppers, strips of carrot and zucchini, and the garlic and chile to the wok, and stir-fry for 2-3 minutes.
• Stir in the scallions, coconut milk, chopped lemongrass, and the lime juice, and stir-fry the mixture for another 5 minutes.
• Add the lime zest and cilantro and stir-fry for 1 minute.
• Serve hot.

SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY

Steps:

• In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
• In a large bowl, mix lime juice, sesame oil, salt, and pepper.
• Add cubed chicken to mixture and stir until completely coated.
• Cover with plastic wrap and marinate in refrigerator for 30 minutes.
• Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
• Once cooked through, remove chicken and transfer to a bowl.
• Spiralize bell peppers and sweet potato into a large bowl.
• Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
• Add in the spiralized vegetables and cook for 2-3 minutes.
• Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
• Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
• Top with green onions and chopped peanuts.
• Enjoy!