Best Thai Chicken And Vegetable Stir Fry Recipes

THAI CHICKEN AND VEGETABLE STIR-FRY

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!

THAI CURRY CHICKEN AND VEGETABLE STIR-FRY

Steps:

• In a hot wok, heat oil.
• Stirfry chicken until brown.
• Add vegetables, curry paste, sugar, brown sugar and fish sauce.
• Stir fry 5 - 7 minutes or until cooked.

THAI-STYLE CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.

THAI CHICKEN AND VEGETABLE STIR-FRY

Steps:

• Thinly slice green onions, green pepper, red pepper and carrots. Grate lemon peel, garlic and ginger root. Add 1 T. oil to wok and heat on high. Add green pepper, red pepper, carrots and green beans. Stir fry for 5 minutes. Remove vegetables to serving bowl. Add 1 T. oil to wok and heat on high. Add green onions, ginger, garlic and lemon peel. Stir fry for 30 sec. Add chicken strips. Stir fry until chicken is cooked, about 5 min. Return vegetables to wok. Add water sugar, pepper and oyster sauce. Stir and heat for 2-3 min. Transfer to serving bowl. Sprinkle with crushed peanuts. Serve with brown rice.