Thai Chicken And Vegetable Stir-Fry Recipe

Name: Thai Chicken And Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Thinly slice the lemon grass (or lemon rind).
2
Peel and chop the ginger and garlic.
3
Heat the oil in a large wok style pan over high heat.
4
Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
5
Add the chicken and stir-fry for 2 minutes.
6
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.
7
Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
8
Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
9
Enjoy!

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 piece lemongrass or 1/2 lemon, rind of, 1/2 inch fresh ginger, 2 cloves garlic, 2 tablespoons sunflower oil, and more.

Yes, Thai Chicken And Vegetable Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken And Vegetable Stir-Fry

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