Thai Chicken Stir-Fry
Find through this recipe, the simplicity of the "Thaï" cuisine at home.
Prep: 20 mins
Cook: 15 mins
Yields: 4 servings
Ingredients
450 g chicken
60 ml cold water
1 rice vermicelli
454 g snow peas
30 ml extra virgin olive oil
15 ml Trudeau Ginger Seasoning
1/4 yellow pepper, chopped
1 pack Baby bok choy Junior
400 ml chicken broth
30 ml cornstarch
30 ml soy sauce
15 ml tamarind
Directions
1) Cook the rice vermicelli according to package directions and set aside. In a wok, heat the oil over medium-high heat. “Saute” the chicken strips until fully cooked (no pink in meat). Remove chicken and set aside.
2) In the same wok, fry the bell peppers and Baby bok choy Junior for about 5 minutes.
3) Add the snow peas and cook for 1 minute. Add the chicken strips to the vegetables.
4) In a small bowl, combine chicken broth, soy sauce, tamarind, and Ginger Seasoning. Pour over chicken and vegetables and continue cooking for 1 minute or until the sauce boils.
5) Dissolve the cornstarch in cold water and pour over the vegetables. Stir and add the rice noodles. Heat for a few minutes, stirring well to distribute the sauce evenly into the other ingredients until the sauce has thickened.
