
Thai Style Chicken Stir Fry
A delicious, savory Thai Stir Fry
Equipment
- Non stick wok
Ingredients
The Stir Fry
- 2 whole Boneless/Skinless Chicken Breasts
- 1 whole Onion
- 2 stalks Celery
- 1/2 Green or Red Bell Pepper
- 1/2 cup Mushrooms ( White or Cremini )
- 1 1/2 cups Bean Sprouts
The Sauce
- 1/4 cup Fresh Lime Juice
- 1/4 cup Fish Sauce available in the Aisin section most grocery stores
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Brown Sugar
The Sauce Thickener
- 2 Tbsp. Corn Starch
- 2 Tbsp Cold Water
Instructions
The Stir Fry
- Cut the chicken Breasts into strips
- Rough cut the vegetables
- Heat the wok to high and scramble fry the chicken strips until completely cooked, then set aside
- Scramble fry the veggies for 3 to 5 minutes
- Add the chicken back into the wok, toss to combine
- Add the Bean Sprouts, toss then cook for 2 minutes
- Add the stir fry sauce, stir to combine
- Add the slurry slowly, stir until thickened
- Serve over a bad of your favourite rice
The Sauce
- Wisk all ingredients together in a small bowl
- If desired add some aromatics such as fresh minced garlic, fresh minced ginger and red chili flakes to the sauce
The sauce Thickener
- Wisk together the corn starch and water