Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Ingredients
- 2 cups chicken broth
- 2 tablespoons minced fresh ginger, divided
- 1 tablespoon coarsely chopped cilantro stems
- 1 clove garlic, crushed
- 2 whole star anise pods
- 1 ½ cups water
- ½ teaspoon salt
- 1 cup jasmine rice
- 1 pound skinless, boneless chicken thighs, thinly sliced
- 1 teaspoon Thai red curry paste
- 1 tablespoon peanut oil
- 3 Thai bird chiles, minced
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- 4 heads baby bok choy, chopped
- 4 shiitake mushrooms, sliced
- 1 teaspoon cornstarch
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- ½ teaspoon brown sugar
- 1 lime
- ½ cup chopped fresh cilantro
- 6 leaves Thai basil, chopped
Directions
Step 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.
Step 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.
Step 3
Mix chicken thighs with curry paste.
Step 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.
Step 5
Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
Step 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.
Step 7
Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 472 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat4g | 20% |
Cholesterol66mg | 22% |
Sodium1503mg | 65% |
Total Carbohydrate55g | 20% |
Dietary Fiber6g | 22% |
Total Sugars7g | |
Protein30g | |
Vitamin C212mg | 1,062% |
Calcium509mg | 39% |
Iron6mg | 33% |
Potassium1374mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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