Spicy Vietnamese Stir-Fry With Chicken

Submitted by gailanng

"A Cardwell's at the Plaza recipe."

 

• Ready In: 24hrs 20mins
• Ingredients: 30
• Serves: 4-5

ingredients

• For The Chicken

• 1 tablespoon toasted sesame oil
• 1 tablespoon fish sauce (nam pla)
• 1 tablespoon granulated sugar
• 1 tablespoon chili paste with garlic
• 3⁄4 teaspoon ground black pepper
• 18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips

• For The Broth

• 1 1⁄2 teaspoons toasted sesame oil
• 1 tablespoon minced garlic
• 1 1⁄2 tablespoons grated fresh ginger
• 3⁄4 cup water
• 1 1⁄2 teaspoons granulated sugar
• 1⁄2 cup oyster sauce
• 1 tablespoon fish sauce
• 1⁄2 teaspoon chili paste with garlic

• For The Stir-fry

• 1 1⁄2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1⁄2 red bell pepper, julienned
• 1⁄2 yellow bell pepper, julienned
• 1⁄2 green bell pepper, julienned
• 1⁄4 lb green onion, cut into 1-inch pieces
• 1⁄4 lb mushroom, sliced
• 1 1⁄2 teaspoons thinly sliced fresh basil
• 1 1⁄2 teaspoons thinly sliced cilantro
• 1⁄4 lb snow peas, trimmed
• 1⁄4 lb broccoli floret
• 1 1⁄2 tablespoons cornstarch
• 3 tablespoons cold water

• For Serving

• jasmine rice
• lime wedge
• fresh cilantro stem

directions

1. To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
2. To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
3. To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
4. Return to a boil and cook briefly until thickened.
5. To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

Reviews

[caldwellfamily]

This is a wonderful recipe. We substituted boneless, skinless chicken thighs in place of chicken breasts, which I consider an upgrade. The chicken was so tender after 24 hours of marinating it just about melted in our mouths. We didn't bother straining the broth because that would have removed the solids of minced garlic and grated ginger and we love them both. We also added Thai stir-fry rice noodles right at the end and stir-fried them right into the mix instead of eating the stir-fry over rice. While making the broth I accidently doubled the Sriracha sauce, which I was using for the chili/garlic sauce, and it still turned out with a tolerable amount of heat.