Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
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.
4
3 16 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

Thai Chicken Stir-Fry

Rate this recipe
16 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
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES


  • 1 lb
    (454 g)
    chicken strips
    You might like:

    Flyer Deals  (3)
    STORE MADE BACON WRAPPED MEDALLIONS

    STORE MADE BACON WRAPPED MEDALLIONS

    $6.99 /lb

    CHICKEN OR TURKEY 15.41/kg


    FRESH BONELESS SKINLESS CHICKEN BREAST OR THIGHS VALUE PACK

    FRESH BONELESS SKINLESS CHICKEN BREAST OR THIGHS VALUE PACK

    $5.99 /lb

    13.21/kg


    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH WHOLE CHICKEN

    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH WHOLE CHICKEN

    $2.99 /lb

    6.59/kg


  • 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
    You might like:

    Flyer Deal  (1)
    FRESH PEAS

    FRESH PEAS

    $2.99 ea.

    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
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

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.