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: 12 lb boneless skinless chicken breast; 2 tablespoons cornstarch, divided; 3 tablespoons soy sauce, divided; 1 tablespoon dry sherry; 1 teaspoon minced garlic, divided; ½ cup creamy peanut butter; 2 teaspoons vinegar; ½ teaspoon sugar; 2 tablespoons vegetable oil, divided; 1 bunch green onion, cut into 1 inch lengths; 1 red bell pepper, cut into thin strips; 34 lb fresh bean sprout; hot cooked fine egg noodles; 2 tablespoons chopped unsalted dry roasted peanuts

Servings: persons

12 lb boneless skinless chicken breast
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1 tablespoon dry sherry
1 teaspoon minced garlic, divided
½ cup creamy peanut butter
2 teaspoons vinegar
½ teaspoon sugar
2 tablespoons vegetable oil, divided
1 bunch green onion, cut into 1 inch lengths
1 red bell pepper, cut into thin strips
34 lb fresh bean sprout
hot cooked fine egg noodles
2 tablespoons chopped unsalted dry roasted peanuts

1
Cut chicken into thin strips; Coat with mixture of 1 Tbsp each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic.
2
Let stand 10 minutes.
3
Meanwhile, combine remaining 1 Tbsp cornstarch and 2 Tbsp soy sauce, peanut butter, vinegar and sugar.
4
Slowly blend in 2/3 cup water and set aside.
5
Heat 1 Tbsp oil in hot wok or large skillet.
6
Add chicken and stir-fry 2 minutes.
7
Remove.
8
Heat remaining 1 Tbsp oil in same pan.
9
Add green onions, bell pepper and 1/2 teaspoon remaining garlic.
10
Stir-fry 2 minutes.
11
Add bean sprouts& stir-fry 1 minute.
12
Stir in chicken and peanut butter sauce mixture.
13
Cook until sauce boils and thickens, about 1 minute, stirring frequently.
14
Arrange over noodles and sprinkle with peanuts.
15
Serve immediately.

2588

kcal

Calories

Fat

Carbs

433

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 14 ingredients. The key ingredients include: 12 lb boneless skinless chicken breast, 2 tablespoons cornstarch, divided, 3 tablespoons soy sauce, divided, 1 tablespoon dry sherry, 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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