Thai Chicken Stir-Fry
Ingredients:
1 pound boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon lime juice
Fresh cilantro, for garnish
Cooked jasmine rice, for serving
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant.
3. Add the sliced bell peppers, broccoli, and snap peas to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
4. Return the cooked chicken to the skillet. In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and cornstarch mixture. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens.
5. Remove from heat and stir in the lime juice. Serve the stir-fry over cooked jasmine rice and garnish with fresh cilantro.
Serves 4
Nutritional Information (per serving)
Calories: 320
Net Carbs: 15g
Protein: 30g
Fat: 15g
Tips & Variations:
- For added heat, include sliced red chili peppers or a dash of sriracha sauce.
- Substitute tofu for chicken for a vegetarian option, and adjust cooking times accordingly.