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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
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  • https://twitter.com/12tomatoes
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@idhttps://12tomatoes.com/thai-chicken-stir-fry/#recipe
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nameThai Chicken Stir Fry
descriptionEasier than takeout! (Tastier, too.)
urlhttps://12tomatoes.com/thai-chicken-stir-fry
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 2-3 tablespoons neutral-tasting oil
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1-2 Thai chilies, de-seeded and thinly sliced
  • 1 lb ground chicken
  • 1/3 cup water or broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 10-15 Thai basil leaves, torn or lightly chopped
  • 1 lime, sliced into wedges, for serving
Preparation
  1. Heat the oil in a wok or large pan over high heat. Add chilies, onion, and garlic, and stir-fry until onions are soft and beginning to brown, about 3 minutes.
  2. Add chicken and continue to stir-fry until chicken is mostly cooked through, 2 minutes more.
  3. In a small bowl, whisk together water or broth, soy sauce, fish sauce, and sugar, and pour into pan. Stir-fry until liquid reduces, about 2-3 minutes. Add basil and stir-fry until wilted.
  4. Serve hot over rice with lime wedges, and enjoy!
Easier than takeout! (Tastier, too.)
Course:

Adapted from Pickled Plum.

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Thai Chicken Stir Fry

Thai Chicken Stir Fry

Servings: Serves 4
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2-3 tablespoons neutral-tasting oil
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1-2 Thai chilies, de-seeded and thinly sliced
  • 1 lb ground chicken
  • 1/3 cup water or broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 10-15 Thai basil leaves, torn or lightly chopped
  • 1 lime, sliced into wedges, for serving

Preparation

  1. Heat the oil in a wok or large pan over high heat. Add chilies, onion, and garlic, and stir-fry until onions are soft and beginning to brown, about 3 minutes.
  2. Add chicken and continue to stir-fry until chicken is mostly cooked through, 2 minutes more.
  3. In a small bowl, whisk together water or broth, soy sauce, fish sauce, and sugar, and pour into pan. Stir-fry until liquid reduces, about 2-3 minutes. Add basil and stir-fry until wilted.
  4. Serve hot over rice with lime wedges, and enjoy!