Thai Chicken Stir-Fry
Description
Chicken thighs are stir-fried with bok choy, shiitake mushrooms, and red curry paste in this delicious dish served over hot jasmine rice.
Ingredients
•
2 cups chicken broth
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2 tablespoons minced fresh ginger, divided
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1 tablespoon coarsely chopped cilantro stems
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1 clove garlic, crushed
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2 whole star anise pods
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1 1/2 cups water
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1/2 teaspoon salt
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1 cup jasmine rice
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1 pound skinless, boneless chicken thighs, thinly sliced
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1 teaspoon Thai red curry paste
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1 tablespoon peanut oil
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3 Thai bird chiles, minced
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1 tablespoon minced shallot
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1 clove garlic, minced
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4 heads baby bok choy, chopped
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4 shiitake mushrooms, sliced
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1 teaspoon cornstarch
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1 tablespoon fish sauce
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1 teaspoon soy sauce
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1/2 teaspoon brown sugar
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1 lime
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1/2 cup chopped fresh cilantro
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6 leaves Thai basil, chopped
Directions
1
Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
2
Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
3
Mix chicken thighs with curry paste.
4
Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
5
Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
6
Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
7
Serve chicken over rice, garnished with cilantro and Thai basil.