Bust out your chopsticks…have I got a recipe for you today! The other day I popped open my Better Home & Garden’s cookbook to find their Thai Chicken Stir Fry recipe. I was dying to try it! For starters, this recipe has a few steps. If you are making it alone lay everything out ahead of time. Prep work cuts down delays with cooking.
Chicken breasts or fillets, cut into bite size pieces
Soy Sauce (I use reduced sodium.)
Red Pepper Flakes
Green Onions, chopped
Dry Roasted Peanuts, Chopped
Combine rice wine, soy sauce, cornstarch and red pepper flakes in a small bowl and set aside.
Cut chicken up into bite size pieces and set aside. In a wok or small skillet, cook vegetable oil, ginger and garlic. Stir in carrots and cook for 2 minutes. Add in green onions and pea pods and cook for 2-3 minutes. Remove veggies from wok.
Add in chicken and cook. Move cooked chicken to the sides of pan and add in your soy sauce mixture. Cook until mixture bubbles and thickens. Add in veggies and stir all together. Serve over your choice of rice.
I was a little nervous while making this that it would taste funny. For some reason I doubted myself and my abilities to cook with cornstarch. Can you tell I’ve had a bad experience before?! (Clumpy cornstarch is my worst nightmare!) I paced myself and danced around my kitchen through each step of this recipe to find I did a pretty decent job making it. The flavors were absolutely perfect! I may have put too many chopped nuts in it but it still tasted fabulous.
This recipe is definitely a do-over! It’s more of a weekend recipe then a weeknight one. It took some time and I made everything on my own so my kitchen was a disaster afterwards. Totally worth it!