Thai Chicken Stir-Fry

Tastyeatsathome 1

"Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice."
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0 4 servings yields n/a
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Original recipe yields 4 servings



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  1. In a small saucepan, heat broth, cilantro stems, garlic, ginger, and star anise to boil, reduce to simmer. Let simmer while you cook the remaining ingredients.
  2. Heat water and salt in a medium saucepan to boiling, add rice. Stir, reduce heat to low and cover, cook for 15 minutes.
  3. Mix thai red curry paste with chicken, set aside.
  4. Heat a large skillet or wok to medium high heat. Add peanut oil, heat until shimmering. Add shallot, garlic, ginger, and thai chiles to skillet, cook for 2-3 minutes or until beginning to color and soften. Add chicken, and cook until chicken is just opaque, 3-4 minutes more. Add mushrooms and bok choy, stir to ensure even cooking. Cook for 3-4 minutes or until vegetables begin to soften. In a small bowl, whisk 1 c chicken broth with cornstarch. Add chicken broth mixture, soy sauce, fish sauce, and brown sugar to skillet and stir. Turn temperature to low, and cook for 1-2 minutes or until sauce begins to thicken. Adjust seasonings to taste, adding chicken broth if sauce is too thick. Squeeze lime juice into sauce.
  5. Serve rice with stir-fry, and sprinkle cilantro and basil on top.
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