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Thai Chicken And Vegetable Stir Fry

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Ingredients
  Lemon grass stalk/The rind of 1/2 lemon 1
  Fresh root ginger piece 1⁄2 Inch
  Garlic clove 1 Large
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Lean chicken 10 Ounce, thinly sliced (275 Gram)
  Red pepper 1⁄2 , seeded and sliced
  Green pepper 1⁄2 , seeded and sliced
  Spring onions 4 , chopped
  Carrots 2 Medium, cut into matchsticks
  Fine green beans 4 Ounce (115 Gram)
  Peanuts 1 Ounce, lightly crushed (25 Gram)
  Oyster sauce 30 Milliliter (2 Tablespoon)
  Sugar 1 Pinch
  Salt To Taste
  Black pepper To Taste
  Coriander leaves 4 (For Garnish)
Directions

1. Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a frying pan over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry for 30 seconds until brown.
2. Add the chicken and stir-fry for 2 minutes. Then add all the vegetables and stir-fry for 4-5 minutes, until the chicken is cooked and the vegetables are almost cooked.
3. Finally, stir in the peanuts, oyster sauce, sugar and seasoning to taste. Stir-fry for another minute to blend the flavours. Serve at once, sprinkled with the coriander leaves and accompanied by rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Blending
Dish: 
Dry Curry
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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