Total Time
35mins
Prep 20 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Dice the vegetables into smaller pieces.
  2. Preheat the pan and pour in the oil.
  3. Add the garlic and chicken when the oil is hot.
  4. Place the carrots and onions into the pan and toss.
  5. Add the chicken broth, the green and red peppers, green onion, chile, and nuts, and mix it in the pan until it is lightly cooked, but do not over-cook!
  6. Add cornstarch to the sauce according to desired thickness.
Most Helpful

4 5

This is a nice start for a good Chinese type stirfry. The name sounds more Thai or made-up to me, but I'm not going to worry about that. I did think that having both onion and green onion in the dish was a bit of overkill. The recipe calls for "stirfry sauce", which is something I have never used. Since the ingredients also include garlic, chicken stock and cornstarch, I decided to add a few more ingredients for flavor in lieu of the stirfry sauce. I added soy sauce, oyster sauce, a little sugar, Chinese wine and a small amount of sesame oil. I thought it worked pretty well, and though it could be improved on, provided me with a pleasant dinner.