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Thai Chicken Stir Fry

Started by Marilyn, May 04, 2007, 05:51:25 PM

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Marilyn

Thai Chicken Stir Fry

1 cup jasmine rice 
3 tablespoons fish sauce
2 tablespoons lemon juice
1 teaspoon brown sugar
2 teaspoons sesame oil
2½ tablespoons peanut or canola oil
12 oz (360g) skinless chicken breast fillets—cut into thin strips
1 green pepper (capsicum—julienned
2 cloves garlic—finely chopped
2 teaspoons Thai red curry paste
2 tomatoes—-diced
½ cup peas
2 scallions (spring onions)—thinly sliced on the diagonal (reserve a little for garnish)
a small handful of cilantro (coriander) leaves (reserve a little for garnish)
2 tablespoons crushed roasted peanuts


COOK the rice. MIX together the fish sauce, lemon juice, sugar and sesame oil in a small bowl. HEAT a wok or large frying pan over a high heat then add 1 tablespoon of the oil. STIR-FRY the chicken for 3 minutes then remove from the wok and set aside on a plate. ADD the remaining oil to the hot wok and stir-fry the green pepper for 3 minutes. ADD the garlic and red curry paste and stir-fry for 30 seconds until the curry paste has dissolved. ADD the tomatoes and peas and stir-fry 1 minute. ADD the sauce mixture, scallion and chicken and heat through. STIR through the cilantro and peanuts and serve over rice garnished with the reserved scallion and cilantro.



"Good people take care of their animals, but even the kindest acts of the wicked are cruel" Prov. 12:10
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Etta Sue

Sounds good, Marilyn.  Does this freeze well?




Marilyn

Yes it does. Just leave off the garnish, as you  know fresh stuff doesn't freeze well.
"Good people take care of their animals, but even the kindest acts of the wicked are cruel" Prov. 12:10
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