Number Of Ingredients 23 Steps:
Mix together all the ingredients for the sauce and set aside. Heat the pan over high heat. Add oil, onion, chili pepper, and garlic. Stirring continuously. When the garlic is just starting to brown, add chicken. Cook, stirring, for 5 minutes or until it starts to brown. Add peppers, Bok choy, cucumber and all the sauce. Cook, stirring for 2 minutes or until thickened. Remove from heat and add basil and cilantro. Stir to combine. Serve immediately garnished with fresh, cilantro and any of the other garnish options.
Time 15m Number Of Ingredients 13 Steps:
Mix Sauce ingredients in a small bowl. Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds. Add onion and cook for 45 seconds. Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes. Stir through shallots. Then stir through coriander and immediately take off the heat. Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.
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.
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.
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.
Time 35m Yield 6 Number Of Ingredients 15 Steps:
Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Cut the chicken into bite size pieces. Stir Fry the cut chicken until browned (apprx 5 minutes). Add peppers, mushrooms & carrots, stir fry for 5 minutes more over medium high heat. Add green onions cook 1 minute. Mix together remaining ingredients (except Cilantro garnish), pour over chicken simmer 5 minutes . Meanwhile cook your Noodles or rice or whatever you are serving it with.
Time 25m Yield 2 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; serve with rice.
