Thai Chicken Stir-Fry is so quick and easy to make for dinner on a busy week night ! Loaded with vegetables and with the distinct Thai taste this dish is always a winner.
450gChicken Filletscut into strips ( = 1 pound - boneless, skinless breast )
300gStir-Fry Vegetablesjulienned ( 10 oz ) see note below
TO SERVE:
Sesame Seedsto sprinkle over ( optional )
sprigs Fresh Cilantro( optional )
Instructions
SAUCE:
Combine all the Sauce ingredients and whisk until smooth - keep aside
STIR-FRY:
Heat 2 tablespoons Oil in a wok or large skillet over high heat - add the Chicken strips and stir-fry until done and just turning brown - pour over half of the Sauce and cook one more minute - remove from wok / skillet and keep aside
Use the remaining Oil in the wok / skillet and stir-fry the Vegetables 3-4 minutes - add the remaining Sauce and cook another minute
Add back the cooked Chicken and heat through
TO SERVE:
Sprinkle over the Sesame seeds and garnish with fresh Coriander sprigs (optional) - Serve !
Notes
Stir-Fry vegetables I prefer in this recipe :
Carrots
Zucchini
Purple Cabbage
You can use just about any variety of vegetables which will go well with the Thai Sauce
Nutrition Facts
Thai Chicken Stir-Fry
Serving Size
4 Servings
Amount per Serving
Calories
571
% Daily Value*
Fat
47
g
72
%
Saturated Fat
20
g
125
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
15
g
Cholesterol
110
mg
37
%
Sodium
764
mg
33
%
Potassium
437
mg
12
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
23
g
46
%
Vitamin A
90
IU
2
%
Vitamin C
2
mg
2
%
Calcium
35
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.