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Thai Chicken Stir-Fry 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.
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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

Thai Chicken Stir-Fry

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12 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1.42 L SELECTED VARIETIES


    CRISCO VEGETABLE OIL

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    $3.99 ea.

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  • 1 lb
    (454 g)
    chicken strips
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    BONELESS PORK LOIN CHOPS VALUE PACK OR ROAST CENTRE CUT OR FRESH SKINLESS CHICKEN BREAST BONE-IN

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    UNIQPOL ROASTED CHICKEN BREAST

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    $1.99 /100g

    DELI SLICED, SELECTED VARIETIES 9.03/lb


    BACON WRAPPED CHICKEN BREAST MEDALLIONS

    BACON WRAPPED CHICKEN BREAST MEDALLIONS

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    BONELESS SKINLESS 17.61/kg


  • 1/2
    yellow bell pepper, cut into chunks
  • 1/2
    orange bell pepper, cut into chunks
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    MINI SWEET PEPPERS

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    227 g PRODUCT OF ONTARIO


  • 1/2
    red bell pepper, cut into chunks
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    227 g PRODUCT OF ONTARIO


  • 4
    mini bok choy
  • 7 oz
    (200 g)
    snow peas
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    FRESH PEAS

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    400 G PRODUCT OF ONTARIO


  • 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
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Imprimer ma sélection

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

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Lactose-free recipes

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