How to Make Thai Chicken Stir-Fry - A Step-by-Step Guide

Thai cuisine is known for its bold and powerful flavors, and one of the most popular dishes is the Thai Chicken Stir-Fry. This dish is a perfect combination of tender chicken, crisp vegetables, and a savory, spicy sauce that is sure to tantalize your taste buds. With its colorful array of ingredients and vibrant flavors, this dish is easy to make and is a great way to introduce yourself to the exciting world of Thai cooking.

The key to making a delicious Thai Chicken Stir-Fry is in th...

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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

Information

  • Prep Time: 35 mins
  • Cook Time: 34 mins
  • Total Time: 1 hr 9 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    472 cal.

    • Total Fat: 17g
    • Saturated Fat: 4g
    • Cholesterol: 66mg
    • Sodium: 1503mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 30g
    • Vitamin C: 212mg
    • Calcium: 509mg
    • Iron: 6mg
    • Potassium: 1374mg