Thai Chicken Stir Fry
|
Vegetable oil, divided in half
|
4 tbsp.
|
|
|
Medium onion, chopped
|
1
|
|
|
Cloves garlic, chop fine
|
4
|
|
|
Boneless chicken breast, skin & cut into thin strips
|
1 pound
|
|
|
Broccoli flowerets
|
3 cups
|
|
|
Red pepper, cut into bite size
|
1
|
|
|
Fresh cilantro, chopped
|
1/2 cup
|
|
|
Coconut milk
|
2/3 cup
|
|
|
|
|
|
|
BROWN SAUCE:
|
|
|
|
Soy sauce
|
2 tbsp.
|
|
|
Oyster sauce
|
1 tbsp.
|
|
|
Brown sugar
|
2 tsp.
|
|
|
Fresh ginger, grated
|
1 1/2 tsp.
|
|
|
Hot chili paste
|
1/2 tsp.
|
|
|
Toasted sesame oil
|
1/2 tsp.
|
|
Brown sauce: In a small bowl combine soy sauce, oyster sauce, brown sugar, ginger, chili paste and sesame oil, set aside.
|
In a wok heat 2-tbsp. vegetable oil over medium - high heat. Add onion and garlic; stir-fry about 3 minutes ‘til tender. Increase heat to high, add chicken. Stir-fry about 3 minutes. Remove from wok, set aside. Heat remaining 2-tbsp. oil in wok. Add broccoli and red pepper, about 2 minutes. Return chicken into wok and add cilantro and brown sauce, stir-fry about 30 seconds and then add coconut milk, stir until heated through. Serves 4.
|
Serve on top of rice noodles (thickness of linguini). Be careful not to overcook noodles. Also may be served with rice.
|
|
-Michael Booth - Div. 3, Super Tasting Allstar Recipes, from the parents, students and teachers of Langley Fundamental Middle School, Langley BC Canada.
|
|
