Thai Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. skinless, boneless chicken breast halves
1/4 c. rice wine
3 tbsp. reduced-sodium soy sauce
2 tbsp. water
1 tbsp. fish sauce (optional)
1 1/2 tsp. cornstarch
1/2 tsp. crushed red pepper
1 tbsp. cooking oil
1 tsp. grated fresh ginger
2 cloves garlic, minced
1 1/2 c. bias-sliced carrots (3 medium)
2 c. fresh pea pods, tips and strings removed, or 1 6 oz. package frozen pea pods, thawed
4 green onions, bias-sliced into 1-inch pieces
1/3 c. dry roasted peanuts
2 c. hot cooked rice
Chopped peanuts (optional)
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Directions: |
Directions:1. Cut chicken into 1-inch pieces; set aside.
2. For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4. Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:NA |
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