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Nutrition Facts
Serving Size 1 (347g) Recipe makes 2 servings
Calories 524
Calories from Fat 377		(71%)
Amount Per Serving		%DV
	Total Fat 42.0g	64%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 15.9g
	Trans Fat 0.1g
Cholesterol 103mg		34%
Sodium 2330mg		97%
Potassium 449mg		12%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 1.7g	6%
	Sugars 1.7g
Protein 29.1g		58%
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Thai Stir-Fry Chicken and Vegetables

Recipe #364766 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jo in Singapore
Apr 6, 2009

I adapted this recipe from one I found in a magazine. I lived in Thailand for 5 years and it uses all the ingredients I think of when I think of Thai food. I use a lot of chili flakes, so it ends up very spicy, so cut it down by at least half if you prefer it milder. It serves 2 hungry people or 4 if you like smaller portions. Serve over steamed Jasmine rice.

SERVES 2 -4 (change servings and units)

Ingredients

assorted vegetables, broccoli, green onion, yellow onion, bok choy, etc (your choice, cut into bite sized pieces)
1 lb chicken, cut in bite sized pieces
1/4 cup fresh coriander, chopped
3 garlic cloves, smashed with the side of a knife and chopped finely
1 tablespoon ginger paste
1 tablespoon chili flakes
3 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoons thai soy sauce
2 tablespoons thai oyster sauce
1/3 teaspoon sugar
1/4 cup water
lime (for garnish)

Directions

1
Heat oil until hot, over medium-high heat (not smoking though). Add the garlic and ginger. Immediately, add the chicken. Cook, stirring constantly until cooked.
2
Add veggies and sauces, water and chili flakes and sugar (I always taste it before adding the sugar in case it’s not needed).
3
Continue to stir fry until the vegetables are cooked through but still somewhat firm.
4
Stir in handful of chopped coriander.
5
Garnish with a wedge or two of lime.