Thai Chicken Stir-Fry
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 lb (450 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) Irresistibles soya sauce*
- 2 Tbsp. (30 mL) mirin (Japanese rice wine) optionnal
- 1 Tbsp. (15 mL) grated fresh ginger
- 5 mL (1 tsp.) 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.
Suggestion
Suggestion : red wine fruity and light.Origin: Thai
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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