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Thai Chicken Stir-Fry
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saute-thai-6001.jpg
PT20M
PT20M
PT40M
In a wok, heat the oil to medium-high.Sauté the chicken strips until they're fully cooked (the pinkish colouring has gone).Remove the chicken and set aside.In the same wok, sauté the peppers and bok choy, 5 minutes. Add snow peas and cook for 1 minute.Add the cooked chicken to the vegetables. In a small bowl, mix the chicken broth, soya sauce, mirin and ginger. Pour over the chicken and vegetables and continue cooking for 1 minute, or until the sauce comes to a boil.Dissolve the cornstarch in cold water and pour into the wok. Mix and add rice vermicelli.Cook for a few minutes, mix well to coat all the ingredients and get a velvety sauce.
4
Metro
3
17
5
2
2 Tbsp. (30 mL) extra virgin olive oil
1 lb (454 g) chicken strips
1/2 yellow bell pepper, cut into chunks
1/2 orange bell pepper, cut into chunks
1/2 red bell pepper, cut into chunks
4 mini bok choy
7 oz (200 g) snow peas
7 Tbsp. (105 mL) chicken broth
4 Tbsp. (60 mL) soya sauce
2 Tbsp. (30 mL) mirin (japanese rice wine) optionnal
1 Tbsp. (15 mL) grated fresh ginger
1 tsp. (5 mL) cornstarch
1 Tbsp. (15 mL) cold water
2 cups (500 mL) cooked rice vermicelli
Thai Chicken Stir-Fry
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
1 lb
(454 g)chicken strips
-
1/2
yellow bell pepper, cut into chunks
-
1/2
orange bell pepper, cut into chunks
-
1/2
red bell pepper, cut into chunks
-
4
mini bok choy
-
7 oz
(200 g)snow peas
-
7 Tbsp.
(105 mL)chicken broth
-
4 Tbsp.
(60 mL)soya sauce
-
2 Tbsp.
(30 mL)mirin (japanese rice wine) optionnal
-
1 Tbsp.
(15 mL)grated fresh ginger
-
1 tsp.
(5 mL)cornstarch
-
1 Tbsp.
(15 mL)cold water
-
2 cups
(500 mL)cooked rice vermicelli
Preparation
In a wok, heat the oil to medium-high.
Sauté the chicken strips until they're fully cooked (the pinkish colouring has gone).
Remove the chicken and set aside.
In the same wok, sauté the peppers and bok choy, 5 minutes. Add snow peas and cook for 1 minute.
Add the cooked chicken to the vegetables. In a small bowl, mix the chicken broth, soya sauce, mirin and ginger. Pour over the chicken and vegetables and continue cooking for 1 minute, or until the sauce comes to a boil.
Dissolve the cornstarch in cold water and pour into the wok. Mix and add rice vermicelli.
Cook for a few minutes, mix well to coat all the ingredients and get a velvety sauce.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
