Thai Chicken Stir-Fry Recipe

Name: Thai Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth; 2 tablespoons minced fresh ginger, divided; 1 tablespoon coarsely chopped cilantro stems; 1 clove garlic, crushed; 2 whole star anise pods; 1 1/2 cups water; 1/2 teaspoon salt; 1 cup jasmine rice; 1 pound skinless, boneless chicken thighs, thinly sliced; 1 teaspoon Thai red curry paste; 1 tablespoon peanut oil; 3 Thai bird chiles, minced; 1 tablespoon minced shallot; 1 clove garlic, minced; 4 heads baby bok choy, chopped; 4 shiitake mushrooms, sliced; 1 teaspoon cornstarch; 1 tablespoon fish sauce; 1 teaspoon soy sauce; 1/2 teaspoon brown sugar; 1 lime; 1/2 cup chopped fresh cilantro; 6 leaves Thai basil, chopped

Servings: persons

2 cups chicken broth
2 tablespoons minced fresh ginger, divided
1 tablespoon coarsely chopped cilantro stems
1 clove garlic, crushed
2 whole star anise pods
1 1/2 cups water
1/2 teaspoon salt
1 cup jasmine rice
1 pound skinless, boneless chicken thighs, thinly sliced
1 teaspoon Thai red curry paste
1 tablespoon peanut oil
3 Thai bird chiles, minced
1 tablespoon minced shallot
1 clove garlic, minced
4 heads baby bok choy, chopped
4 shiitake mushrooms, sliced
1 teaspoon cornstarch
1 tablespoon fish sauce
1 teaspoon soy sauce
1/2 teaspoon brown sugar
1 lime
1/2 cup chopped fresh cilantro
6 leaves Thai basil, chopped

1
Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
2
Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
3
Mix chicken thighs with curry paste.
4
Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
5
Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
6
Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
7
Serve chicken over rice, garnished with cilantro and Thai basil.

673

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 23 ingredients. The key ingredients include: 2 cups chicken broth, 2 tablespoons minced fresh ginger, divided, 1 tablespoon coarsely chopped cilantro stems, 1 clove garlic, crushed, and more.

Yes, Thai Chicken 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 Stir-Fry

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