THAI CHICKEN AND VEGETABLE STIR-FRY

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Thai Chicken and Vegetable Stir-fry image

This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.

Provided by - Carla -

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 piece lemongrass or 1/2 lemon, rind of
1/2 inch fresh ginger
2 cloves garlic
2 tablespoons sunflower oil
10 ounces boneless skinless chicken breasts, thinly sliced
1/2 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and sliced
4 scallions, chopped
2 medium carrots, cut into matchstick size pieces
4 ounces baby green beans
2 tablespoons oyster sauce
1 pinch sugar
salt & freshly ground black pepper, to taste
1/4 cup lightly salted peanuts, crushed
1/4 cup chopped fresh cilantro
cooked rice or Asian noodles

Steps:

  • Thinly slice the lemon grass (or lemon rind).
  • Peel and chop the ginger and garlic.
  • Heat the oil in a large wok style pan over high heat.
  • Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
  • Add the chicken and stir-fry for 2 minutes.
  • Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
  • Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
  • Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
  • Enjoy!

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