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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.
4
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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

Rate this recipe
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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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1 lb
    (454 g)
    chicken strips
  • 1/2
    yellow bell pepper, cut into chunks
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    STUFFED SWEET MINI PEPPERS OR MUSHROOMS VALUE PACK

    STUFFED SWEET MINI PEPPERS OR MUSHROOMS VALUE PACK

    $4.99 /lb

    11.00/kg


  • 1/2
    orange bell pepper, cut into chunks
  • 1/2
    red bell pepper, cut into chunks
  • 4
    mini bok choy
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    Flyer Deals  (2)
    HARVEST SNAP PEAS

    HARVEST SNAP PEAS

    $1.99 ea.

    85 - 93 g SELECTED VARIETIES


    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 7 oz
    (200 g)
    snow peas
  • 7 Tbsp.
    (105 mL)
    chicken broth
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    SAVE $1.98 ON 2
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    2 for $4.00

    480 - 900 mL, SELECTED VARIETIES OR 2.49 EA.


  • 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

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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.

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