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 45m Yield 6 servings. Number Of Ingredients 15 Steps:
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil and sesame oil until no longer pink. Remove and keep warm., Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle with green onions.
Time 55m Yield 6 Number Of Ingredients 21 Steps:
Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside. Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside. Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl. Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low. Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary. Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
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.
Yield Serves 2; can be doubled Number Of Ingredients 7 Steps:
Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.
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.
More about “thai portobello chicken stir fry recipes”
Time 18m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok. Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside. Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender. Return chicken to pan with broccoli and stir well. Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well. Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).
