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Thai Chicken Stir-Fry
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Prep Time:
35 minutes
Cook Time:
34 minutes
Total Time:
69 minutes
Succulent chicken thighs cooked with bok choy, shiitake mushrooms, and spicy red curry paste, served over fragrant jasmine rice.
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
  • 1.5 cups water
  • 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
  • 0.5 teaspoon brown sugar
  • 1 lime
  • 0.5 cup chopped fresh cilantro
  • 6 leaves Thai basil, chopped
Instructions:
  • In a small saucepan, bring together chicken broth, 1 tablespoon of ginger, cilantro stems, crushed garlic, and star anise pods. Boil, then reduce to a simmer.
  • In a saucepan, bring water and salt to a boil. Stir in jasmine rice, reduce heat to low, cover, and cook for about 15 minutes until rice absorbs the water.
  • Coat chicken thighs generously with fragrant curry paste.
  • In a wok or large skillet, heat peanut oil until shimmering. Add 1 tablespoon ginger, chiles, shallot, and minced garlic. Cook and stir until beginning to color and soften for 2 to 3 minutes. Add chicken and cook until no longer pink for 3 to 4 minutes. Finally, stir in bok choy and shiitake mushrooms and cook for an additional 3 to 4 minutes.
  • Pour 1 cup of chicken broth into a bowl and swiftly whisk in cornstarch.
  • Pour the chicken broth and cornstarch mixture into the wok and combine with fish sauce, soy sauce, and brown sugar. Simmer on low until sauce thickens (1 to 2 minutes). Adjust consistency with additional broth if needed, then squeeze in fresh lime juice.
  • Present the chicken on a bed of fragrant rice, topped with fresh cilantro and Thai basil for a burst of vibrant flavor.

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