Thai Chicken Stir Fry
From chefmeow 14 years ago
- 20 minutes to make
- Serves 4
THAI CHICKEN STIR FRY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brink Estate in Big Spring, Texas in 1982.
Ingredients
- 2-1/2 cups raw diced chicken breast meat shopping list
- 1/2 cup red onion diced shopping list
- 1/2 cup red bell pepper diced shopping list
- 1/2 cup green bell pepper diced shopping list
- 1/2 cup mushrooms sliced shopping list
- 1/2 cup broccoli florets shopping list
- 1/2 cup carrots sliced shopping list
- 1/4 cup green onions sliced shopping list
- 1/2 teaspoon dark sesame seed oil shopping list
- 2 tablespoons minced fresh garlic shopping list
- 2 tablespoons minced fresh ginger shopping list
- 1/2 cup Thai peanut sauce (below) shopping list
- 1/4 cup water shopping list
- 4 cups cooked jasmine rice shopping list
- 1/4 teaspoon red chili pepper flakes shopping list
- Peanut Sauce: shopping list
- 1 cup smooth peanut butter shopping list
- 2 cups chicken broth shopping list
- 1 tablespoon chili oil shopping list
How to make it
- Heat large sauté pan over high 2 minutes then add oil, garlic, ginger, chili flakes and chicken.
- Sauté 2 minutes then add remaining vegetables and continue to cook several minutes.
- Once vegetables begin to soften add peanut sauce and water and cook 3 minutes.
- To make sauce bring chicken broth to simmer in small pan then add peanut butter and chili oil.
- If sauce is too thick add more chicken broth and of too thin add more peanut butter.
- Serve over hot jasmine rice and garnish with sesame seeds.
The Rating
Reviewed by 4 people-
my God woman you have been busy
karlyn255
in Ypsilanti loved it
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Love the peanut sauce here! The recipe sounds delish, thanks!
juels
in Clayton loved it
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MMMM. Easy & tasty dinner! I turned up the heat w/ pepper flakes & added bean sprouts. Thank you for another addition to the dinner repertoire
bellsd
in Kalamazoo loved it
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