Thai Chicken and Broccoli Stir-Fry

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Ready In:
18mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
  • Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
  • Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
  • Return chicken to pan with broccoli and stir well.
  • Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
  • Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

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Reviews

  1. What can I say except a truly flavorsome recipe. Used full chili strength but had to use dried lemon grass, cut back on the peanut butter and used ginger . I sliced the chicken while it was 3/4 frozen so I got lovely thin even slices (makes it look great). Used Denzil's hot sauce. MMmmmm will make it again & again Thanks SueL
     
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I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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